Nana Recipe Wednesday–Blueberry Lemon Muffins

by Sarah on February 16, 2011

Um, Nana..? Does Boppa know that you found yourself another valentine?  And why are you sticking your tongue out at us again?  Why must you mock us so, Nana?

Oh, I see, now you’re bribing us with these muffins.  Without a mix, even.  Actual homemade muffins.

Well, mock all you like Nana, this recipe of yours is made with only a handful of ingredients–all of which I happened to have this fine evening.

We’ll show you, Nana.  We’re going to make your muffins and then we’ll….we’ll…..

Uh, never mind.

Let’s just go ahead and make these muffins.  They’re easy, they taste good and they’re good for breakfast, brunch a snack or if you are anything like me they make a fine dinner, too.

This recipe is simple.  Mix up the batter, stir in the blueberries, scoop into tins and bake.

I like using the ice cream scoop for a few reasons.

1.  This batter is thick and it’s easy to maneuver with the scoop.

2.  It ensures that the muffins are the same size.

3.  It makes me feel better to have a gadget that does a few things rather than a gadget that only does one thing.

Blueberry and lemon are a good combination, you know.  Complimentary.

I’ll never go back to those gross spongey and overly sweet grocery store muffins.   These were subtle.  Nice texture, lightly sweetened.

And gone in 60 seconds flat!

Nana's Blueberry Lemon Muffins


  • 1 cup blueberries
  • 2 cups flour
  • 1 egg
  • 1/4 cup vegetable oil
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 3/4 cup milk
  • 1 Tbsp or more lemon zest


  • Preheat oven to 375*.
  • Rinse blueberries and let drain in a colander.
  • In a bowl, combine flour, sugar, powder and salt. Beat egg with the oil, then add milk and zest. Pour into the flour mixture. Stir just until the dry ingredients are evenly moistened (batter will be stiff).
  • Gently mix in berries. Spoon batter evenly into muffin cups.
  • Bake for approximately 20 minutes, or until toothpick tests dry.

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