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Heavenly Lemon Blueberry Buttermilk Muffins

March 11, 2012 by Elsie 15 Comments

This post may contain affiliate links, including Amazon.com. Read my full disclosure statement here.

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These lemon blueberry buttermilk muffins are sweet and moist, with a tart lemon glaze. They’re the perfect muffins to serve with breakfast or tea!
These lemon blueberry buttermilk muffins are sweet and moist, with a tart lemon glaze. Perfect muffins to serve with breakfast or tea! #BlueberryMuffinsI do adore muffins. Bursting with pockets of fruit, crowned with buttery crumb topping, or sparkling with cinnamon sugar, there is a perfect muffin for any occasion. Hot buttered muffins with boiled eggs, ham, and coffee is a breakfast to get excited about; while every soup has a muffin match that will send a simple supper to the realms of rhapsody.

The bright flavours of lemon and blueberry are married in this moist, melt-in-your-mouth muffin confection that will banish any slurs of homeliness or dryness you may formerly have allowed on this queen of quickbreads.

I love the combination of blueberries and lemon! This muffin recipe is made with buttermilk and real food ingredients, and topped with a lemon glaze.
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Heavenly Lemon Blueberry Buttermilk Muffins

These lemon blueberry buttermilk muffins are sweet and moist, with a tart lemon glaze. They’re the perfect muffins to serve with breakfast or tea!

Course Breakfast, Side Dish, Snack
Keyword blueberries, muffin
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 muffins

Ingredients

  • 1 1/2 cup whole wheat pastry flour
  • 1/4 cup sucanat
  • 1/2 tsp salt
  • 2 tsp baking powder, aluminum-free
  • 2 lemons
  • 1/3 cup coconut oil
  • 1 egg at room temperature
  • buttermilk at room temperature (you will end up using about 1/2 to 2/3 cup)
  • 1 heaping cup blueberries
  • powdered sugar

Instructions

  1. Preheat the oven to 375, and butter a 12-cup muffin pan. Measure out the flour by spooning it into a measuring cup and leveling it off with the flat edge of a knife. In a bowl, combine the flour with the sucanat, salt, baking powder, and the grated rind of both lemons.

  2. Gently melt the coconut oil in a glass measuring cup; add the egg. Add buttermilk to the one cup mark and whisk all with a fork. Add the juice of one lemon to the flour mixture. Stir the oil mixture into the flour. Fold in the blueberries.
  3. Spoon the batter into the muffin cups and bake until risen and lightly golden, about 20 minutes. While the muffins bake, stir powdered sugar with enough lemon juice to make a thick glaze. When the muffins are ready to emerge from the oven, serve them hot and freshly glazed.

Recipe Notes

We use Real Salt for this recipe! You can purchase coconut oil, whole wheat pastry flour and sucanat on Amazon.

More muffin recipes from my archives:

Pumpkin Black Raspberry Muffins

Pumpkin Spice Doughnut Muffins

Oat and Blueberry Muffins

Farmhouse Muffins

Want more delicious real food recipes? Check out my Recipe Index here on the blog, or my cookbook, Real Food for the Real Homemaker.

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Comments

  1. The Humbled HomemakerThe Humbled Homemaker says

    March 11, 2012 at 9:59 pm

    These look heavenly!

    Reply
  2. The Humbled HomemakerThe Humbled Homemaker says

    March 11, 2012 at 9:59 pm

    LOL!! I didn’t even see that “heavenly” was part of the title!! I’m pinning these! 🙂

    Reply
  3. ElsieElsie says

    March 11, 2012 at 10:22 pm

    (: Thank you! They are delicious…totally steal the show.

    Reply
  4. AnonymousAnonymous says

    March 13, 2012 at 1:12 am

    I adore muffins. Wish I could find that international muffin cookbook I had back in high school! Do you remember that one, Elsie? For about a year there, I made a different muffin for the fam every week. IT was fun! Emma

    Reply
  5. ElsieElsie says

    March 13, 2012 at 10:15 pm

    I have a vague memory of the cookbook, and I do remember you making a lot of muffins. I recall some unusual ones, like lemongrass or lavender or something!

    Reply
  6. PriscillaPriscilla says

    January 6, 2014 at 11:28 pm

    How much liquid would one get from a lemon? I do not have lemons and need a substitute, what do you suggest? Also considering fresh cranberries instead of blueberies.

    Reply
    • ElsieElsie says

      January 10, 2014 at 11:48 am

      About 1/4 of a cup, if it’s a nice big lemon and you squeeze it good! I think using lime juice would be good as well. If you sub in cranberries, you might want to up the sweetener a bit to cut the tartness. Actually, using orange juice (instead of lemon) would go really well with the cranberries, too! And maybe add in some orange zest, if you’re using fresh oranges!

      Reply
  7. vanessavanessa says

    July 10, 2014 at 11:24 am

    hello, could this be done with strawbeerry instead of bluberry?

    Reply
    • ElsieElsie says

      July 15, 2014 at 10:47 am

      Yes, with chopped strawberries. I think the flavours of lemon and blueberry go especially well together, but I suppose we drink strawberry lemonade, right? So it would probably taste great!

      Reply
  8. vanessavanessa says

    July 10, 2014 at 11:26 am

    Hello, how many muffins do you get with this recipe?

    Reply
    • ElsieElsie says

      July 15, 2014 at 10:45 am

      Oh no, did I not say? I will definitely have to update that! This recipe makes 12 muffins.

      Reply
  9. EmilyEmily says

    March 27, 2015 at 8:47 pm

    Mmm… made these tonight and they are DELICIOUS! Thanks for the recipe!

    Reply
    • ElsieElsie says

      March 31, 2015 at 10:57 pm

      I’m so glad! And thank you for coming back to tell me so(:

      Reply
  10. JesJes says

    October 4, 2015 at 5:30 am

    Looks delish and i’d like to try this recipe. How much buttermilk do i have to use? Thanks 🙂

    Reply
    • ElsieElsie says

      October 11, 2015 at 4:45 pm

      Thank you! It will end up being about 1/2 cup of buttermilk. I first add the oil and egg to a 1-cup liquid measuring cup, and THEN fill it up the rest of the way with buttermilk.

      Reply

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