The Best Lemon

This is the best lemon-blueberry muffin recipe: sugar-crusted, lemony crumb, loaded with blueberries: what’s not to love? This is a long-time family favorite recipe and always a crowd-pleaser.

Last Sunday morning while purchasing eggs at the San Clemente farmers’ market, I spotted a flat of blueberries and blackberries I couldn’t resist purchasing. This lemon-blueberry muffin recipe, the best I’ve ever tasted, was on the brain.

The recipe comes from my mother via my aunt via The New York Times . A few notes:

1. Make the muffins in a 6-well jumbo muffin pan . ( Though, update 2020: a 12-well muffin pan works great, too. )
2. Ensure your butter is at room temperature. It will make the creaming process go swiftly and smoothly.
3. Don’t skimp on the sugar dusting before baking. It creates an irresistible crusty topping. Turbinado and demerera sugar are great here, too.
4. Fresh blueberries are best, but you truly can make this year-round with frozen blueberries — no need to thaw first.

I have safely filed this lemon-blueberry muffin recipe in my search-no-further-for-that-ultimate-recipe folder. I hope you approve. And if you love the lemon-blueberry combo, you must try this lemon-blueberry Dutch baby and these lemon-blueberry scones and this lemon-blueberry quick bread .

PS: Buttermilk Blueberry Breakfast Cake

More Delicious Muffin Recipes

• Apple Orchard Muffins
• The Best Bran Muffins Ever
• Oatmeal Breakfast Muffins
• Coffeecake Muffins with Streusel
• Millet Muffins

All the muffin recipes right here → Muffins

Here’s the play-by-play : Gather your ingredients.

Zest a lemon over 1 stick (8 tablespoons butter).

Cream it with a cup of sugar until light and fluffy. Add an egg and some vanilla, and beat again.

Toss the blueberries with some of the flour. Combine the dry ingredients and add them to the butter mixture, alternately with the milk. Beat until creamy.

Fold in the blueberries with a spatula.

Transfer batter to a jumbo 6-cup or standard 12-cup muffin pan.

Bake until the tops are golden.

Let cool for about 10 minutes before serving …

… with butter.

Is there anything better??

The original recipe calls for baking the muffins in a jumbo muffin tin, which I have to say is really fun. But, a 12-cup muffin tin may be more practical if you are entertaining for a larger crowd. Here are a few images of the jumbo muffins:

Description

Adapted from The New York Times

This is a long-time favorite recipe. The original recipe calls for making the muffins in a 6-cup jumbo muffin tin, which is especially fun, but which maybe isn’t the most practical if you are feeding a small crowd. A 12-cup muffin tin works beautifully.

Salt : If using table salt or Morton kosher salt, use 3/4 teaspoon. If you are sensitive to salt altogether, use 1/2 teaspoon salt.

• ½ cup ( 113 g ) unsalted butter, room temperature
• zest of 1 lemon
• 1 cup + 1 tablespoon ( 214 g ) sugar
• 1 egg, room temperature
• 1 teaspoon vanilla
• 2 cups ( 256 g ) all-purpose or cake flour
• 2 teaspoons baking powder
• 1½ teaspoon Diamond Crystal kosher salt, see notes above
• 2 cups fresh blueberries
• ½ cup milk or buttermilk

1. Heat the oven to 375ºF. Cream butter with lemon zest and 1 cup of the sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour; then whisk together the remaining flour, baking powder, and salt.
3. Add the flour mixture to the batter a little at a time, alternating with the milk. Fold in the blueberries. Note: Batter will be thick. This is OK.
4. Grease a jumbo muffin tin (or a 12-cup muffin tin… though the jumbo is really fun) with butter or coat with non-stick spray. Distribute batter among muffin cups. Sprinkle batter with remaining tablespoon of sugar. Bake for 30 minutes (or less, roughly 18-25 minutes, if using a 12-cup muffin tin). Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. Let muffins cool in pan for about 7 minutes before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Breakfast
• Method: Oven
• Cuisine: American

This is the best lemon-blueberry muffin recipe: sugar-crusted, lemony crumb, loaded with blueberries: what’s not to love? This is a long-time family favorite recipe and always a crowd-pleaser.

Last Sunday morning while purchasing eggs at the San Clemente farmers’ market, I spotted a flat of blueberries and blackberries I couldn’t resist purchasing. This lemon-blueberry muffin recipe, the best I’ve ever tasted, was on the brain.

The recipe comes from my mother via my aunt via The New York Times . A few notes:

1. Make the muffins in a 6-well jumbo muffin pan . ( Though, update 2020: a 12-well muffin pan works great, too. )
2. Ensure your butter is at room temperature. It will make the creaming process go swiftly and smoothly.
3. Don’t skimp on the sugar dusting before baking. It creates an irresistible crusty topping. Turbinado and demerera sugar are great here, too.
4. Fresh blueberries are best, but you truly can make this year-round with frozen blueberries — no need to thaw first.

I have safely filed this lemon-blueberry muffin recipe in my search-no-further-for-that-ultimate-recipe folder. I hope you approve. And if you love the lemon-blueberry combo, you must try this lemon-blueberry Dutch baby and these lemon-blueberry scones and this lemon-blueberry quick bread .

PS: Buttermilk Blueberry Breakfast Cake

More Delicious Muffin Recipes

• Apple Orchard Muffins
• The Best Bran Muffins Ever
• Oatmeal Breakfast Muffins
• Coffeecake Muffins with Streusel
• Millet Muffins

All the muffin recipes right here → Muffins

Here’s the play-by-play : Gather your ingredients.

Zest a lemon over 1 stick (8 tablespoons butter).

Cream it with a cup of sugar until light and fluffy. Add an egg and some vanilla, and beat again.

Toss the blueberries with some of the flour. Combine the dry ingredients and add them to the butter mixture, alternately with the milk. Beat until creamy.

Fold in the blueberries with a spatula.

Transfer batter to a jumbo 6-cup or standard 12-cup muffin pan.

Bake until the tops are golden.

Let cool for about 10 minutes before serving …

… with butter.

Is there anything better??

The original recipe calls for baking the muffins in a jumbo muffin tin, which I have to say is really fun. But, a 12-cup muffin tin may be more practical if you are entertaining for a larger crowd. Here are a few images of the jumbo muffins:

Description

Adapted from The New York Times

This is a long-time favorite recipe. The original recipe calls for making the muffins in a 6-cup jumbo muffin tin, which is especially fun, but which maybe isn’t the most practical if you are feeding a small crowd. A 12-cup muffin tin works beautifully.

Salt : If using table salt or Morton kosher salt, use 3/4 teaspoon. If you are sensitive to salt altogether, use 1/2 teaspoon salt.

• ½ cup ( 113 g ) unsalted butter, room temperature
• zest of 1 lemon
• 1 cup + 1 tablespoon ( 214 g ) sugar
• 1 egg, room temperature
• 1 teaspoon vanilla
• 2 cups ( 256 g ) all-purpose or cake flour
• 2 teaspoons baking powder
• 1½ teaspoon Diamond Crystal kosher salt, see notes above
• 2 cups fresh blueberries
• ½ cup milk or buttermilk

1. Heat the oven to 375ºF. Cream butter with lemon zest and 1 cup of the sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour; then whisk together the remaining flour, baking powder, and salt.
3. Add the flour mixture to the batter a little at a time, alternating with the milk. Fold in the blueberries. Note: Batter will be thick. This is OK.
4. Grease a jumbo muffin tin (or a 12-cup muffin tin… though the jumbo is really fun) with butter or coat with non-stick spray. Distribute batter among muffin cups. Sprinkle batter with remaining tablespoon of sugar. Bake for 30 minutes (or less, roughly 18-25 minutes, if using a 12-cup muffin tin). Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. Let muffins cool in pan for about 7 minutes before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Breakfast
• Method: Oven
• Cuisine: American

This is the best lemon-blueberry muffin recipe: sugar-crusted, lemony crumb, loaded with blueberries: what’s not to love? This is a long-time family favorite recipe and always a crowd-pleaser.

Last Sunday morning while purchasing eggs at the San Clemente farmers’ market, I spotted a flat of blueberries and blackberries I couldn’t resist purchasing. This lemon-blueberry muffin recipe, the best I’ve ever tasted, was on the brain.

The recipe comes from my mother via my aunt via The New York Times . A few notes:

1. Make the muffins in a 6-well jumbo muffin pan . ( Though, update 2020: a 12-well muffin pan works great, too. )
2. Ensure your butter is at room temperature. It will make the creaming process go swiftly and smoothly.
3. Don’t skimp on the sugar dusting before baking. It creates an irresistible crusty topping. Turbinado and demerera sugar are great here, too.
4. Fresh blueberries are best, but you truly can make this year-round with frozen blueberries — no need to thaw first.

I have safely filed this lemon-blueberry muffin recipe in my search-no-further-for-that-ultimate-recipe folder. I hope you approve. And if you love the lemon-blueberry combo, you must try this lemon-blueberry Dutch baby and these lemon-blueberry scones and this lemon-blueberry quick bread .

PS: Buttermilk Blueberry Breakfast Cake

More Delicious Muffin Recipes

• Apple Orchard Muffins
• The Best Bran Muffins Ever
• Oatmeal Breakfast Muffins
• Coffeecake Muffins with Streusel
• Millet Muffins

All the muffin recipes right here → Muffins

Here’s the play-by-play : Gather your ingredients.

Zest a lemon over 1 stick (8 tablespoons butter).

Cream it with a cup of sugar until light and fluffy. Add an egg and some vanilla, and beat again.

Toss the blueberries with some of the flour. Combine the dry ingredients and add them to the butter mixture, alternately with the milk. Beat until creamy.

Fold in the blueberries with a spatula.

Transfer batter to a jumbo 6-cup or standard 12-cup muffin pan.

Bake until the tops are golden.

Let cool for about 10 minutes before serving …

… with butter.

Is there anything better??

The original recipe calls for baking the muffins in a jumbo muffin tin, which I have to say is really fun. But, a 12-cup muffin tin may be more practical if you are entertaining for a larger crowd. Here are a few images of the jumbo muffins:

Description

Adapted from The New York Times

This is a long-time favorite recipe. The original recipe calls for making the muffins in a 6-cup jumbo muffin tin, which is especially fun, but which maybe isn’t the most practical if you are feeding a small crowd. A 12-cup muffin tin works beautifully.

Salt : If using table salt or Morton kosher salt, use 3/4 teaspoon. If you are sensitive to salt altogether, use 1/2 teaspoon salt.

• ½ cup ( 113 g ) unsalted butter, room temperature
• zest of 1 lemon
• 1 cup + 1 tablespoon ( 214 g ) sugar
• 1 egg, room temperature
• 1 teaspoon vanilla
• 2 cups ( 256 g ) all-purpose or cake flour
• 2 teaspoons baking powder
• 1½ teaspoon Diamond Crystal kosher salt, see notes above
• 2 cups fresh blueberries
• ½ cup milk or buttermilk

1. Heat the oven to 375ºF. Cream butter with lemon zest and 1 cup of the sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour; then whisk together the remaining flour, baking powder, and salt.
3. Add the flour mixture to the batter a little at a time, alternating with the milk. Fold in the blueberries. Note: Batter will be thick. This is OK.
4. Grease a jumbo muffin tin (or a 12-cup muffin tin… though the jumbo is really fun) with butter or coat with non-stick spray. Distribute batter among muffin cups. Sprinkle batter with remaining tablespoon of sugar. Bake for 30 minutes (or less, roughly 18-25 minutes, if using a 12-cup muffin tin). Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. Let muffins cool in pan for about 7 minutes before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Breakfast
• Method: Oven
• Cuisine: American

This is the best lemon-blueberry muffin recipe: sugar-crusted, lemony crumb, loaded with blueberries: what’s not to love? This is a long-time family favorite recipe and always a crowd-pleaser.

Last Sunday morning while purchasing eggs at the San Clemente farmers’ market, I spotted a flat of blueberries and blackberries I couldn’t resist purchasing. This lemon-blueberry muffin recipe, the best I’ve ever tasted, was on the brain.

The recipe comes from my mother via my aunt via The New York Times . A few notes:

1. Make the muffins in a 6-well jumbo muffin pan . ( Though, update 2020: a 12-well muffin pan works great, too. )
2. Ensure your butter is at room temperature. It will make the creaming process go swiftly and smoothly.
3. Don’t skimp on the sugar dusting before baking. It creates an irresistible crusty topping. Turbinado and demerera sugar are great here, too.
4. Fresh blueberries are best, but you truly can make this year-round with frozen blueberries — no need to thaw first.

I have safely filed this lemon-blueberry muffin recipe in my search-no-further-for-that-ultimate-recipe folder. I hope you approve. And if you love the lemon-blueberry combo, you must try this lemon-blueberry Dutch baby and these lemon-blueberry scones and this lemon-blueberry quick bread .

PS: Buttermilk Blueberry Breakfast Cake

More Delicious Muffin Recipes

• Apple Orchard Muffins
• The Best Bran Muffins Ever
• Oatmeal Breakfast Muffins
• Coffeecake Muffins with Streusel
• Millet Muffins

All the muffin recipes right here → Muffins

Here’s the play-by-play : Gather your ingredients.

Zest a lemon over 1 stick (8 tablespoons butter).

Cream it with a cup of sugar until light and fluffy. Add an egg and some vanilla, and beat again.

Toss the blueberries with some of the flour. Combine the dry ingredients and add them to the butter mixture, alternately with the milk. Beat until creamy.

Fold in the blueberries with a spatula.

Transfer batter to a jumbo 6-cup or standard 12-cup muffin pan.

Bake until the tops are golden.

Let cool for about 10 minutes before serving …

… with butter.

Is there anything better??

The original recipe calls for baking the muffins in a jumbo muffin tin, which I have to say is really fun. But, a 12-cup muffin tin may be more practical if you are entertaining for a larger crowd. Here are a few images of the jumbo muffins:

Description

Adapted from The New York Times

This is a long-time favorite recipe. The original recipe calls for making the muffins in a 6-cup jumbo muffin tin, which is especially fun, but which maybe isn’t the most practical if you are feeding a small crowd. A 12-cup muffin tin works beautifully.

Salt : If using table salt or Morton kosher salt, use 3/4 teaspoon. If you are sensitive to salt altogether, use 1/2 teaspoon salt.

• ½ cup ( 113 g ) unsalted butter, room temperature
• zest of 1 lemon
• 1 cup + 1 tablespoon ( 214 g ) sugar
• 1 egg, room temperature
• 1 teaspoon vanilla
• 2 cups ( 256 g ) all-purpose or cake flour
• 2 teaspoons baking powder
• 1½ teaspoon Diamond Crystal kosher salt, see notes above
• 2 cups fresh blueberries
• ½ cup milk or buttermilk

1. Heat the oven to 375ºF. Cream butter with lemon zest and 1 cup of the sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour; then whisk together the remaining flour, baking powder, and salt.
3. Add the flour mixture to the batter a little at a time, alternating with the milk. Fold in the blueberries. Note: Batter will be thick. This is OK.
4. Grease a jumbo muffin tin (or a 12-cup muffin tin… though the jumbo is really fun) with butter or coat with non-stick spray. Distribute batter among muffin cups. Sprinkle batter with remaining tablespoon of sugar. Bake for 30 minutes (or less, roughly 18-25 minutes, if using a 12-cup muffin tin). Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. Let muffins cool in pan for about 7 minutes before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Breakfast
• Method: Oven
• Cuisine: American

Description

Adapted from The New York Times

This is a long-time favorite recipe. The original recipe calls for making the muffins in a 6-cup jumbo muffin tin, which is especially fun, but which maybe isn’t the most practical if you are feeding a small crowd. A 12-cup muffin tin works beautifully.

Salt : If using table salt or Morton kosher salt, use 3/4 teaspoon. If you are sensitive to salt altogether, use 1/2 teaspoon salt.

• ½ cup ( 113 g ) unsalted butter, room temperature
• zest of 1 lemon
• 1 cup + 1 tablespoon ( 214 g ) sugar
• 1 egg, room temperature
• 1 teaspoon vanilla
• 2 cups ( 256 g ) all-purpose or cake flour
• 2 teaspoons baking powder
• 1½ teaspoon Diamond Crystal kosher salt, see notes above
• 2 cups fresh blueberries
• ½ cup milk or buttermilk

1. Heat the oven to 375ºF. Cream butter with lemon zest and 1 cup of the sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour; then whisk together the remaining flour, baking powder, and salt.
3. Add the flour mixture to the batter a little at a time, alternating with the milk. Fold in the blueberries. Note: Batter will be thick. This is OK.
4. Grease a jumbo muffin tin (or a 12-cup muffin tin… though the jumbo is really fun) with butter or coat with non-stick spray. Distribute batter among muffin cups. Sprinkle batter with remaining tablespoon of sugar. Bake for 30 minutes (or less, roughly 18-25 minutes, if using a 12-cup muffin tin). Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. Let muffins cool in pan for about 7 minutes before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Breakfast
• Method: Oven
• Cuisine: American

Find it online : https://alexandracooks.com/2009/03/20/lemon-blueberry-muffins/

This tart is really fun and a little different than anything I’ve made before. I can’t promise a quick-and-easy dinner with this recipe — beets must be roasted; a tart shell must be baked — but with a little planning, assembly of this tart is quite simple. And it is so worth the effort.

Why are beets, goat cheese and walnuts so good together? And why did I never think to bake them all together in a flaky, buttery shell? Gordon Hamersley recommends serving this tart with a little mixed greens tossed with a bright vinaigrette, which is exactly what I did.

I made a few changes, only one of which is significant. I substituted buttermilk for the heavy cream, which does not compromise the flavor. This tart is fabulous. I ate leftovers for breakfast and dinner. Yum yum yum.

Above: Beets purchased from the San Clemente Farmers’ Market. I like to buy my beets from Eli’s Ranch. (They park in front of the library and sell the best avocados, too.)

Below: To blind bake a tart shell, line it with plastic wrap and dried beans. Fold the plastic up and over so that the crust is exposed. Bake for about 20 minutes at 375ºF.

Be warned: If you care about your cutting board, don’t cut beets on it. I forgot to use my plastic one for this job. Oops.

Description

Note: Below is a simplified version of the recipe.

for the tart dough:

• 1½ cups all-purpose flour
• ½ teaspoon kosher salt
• 10 tablespoons unsalted butter, cut into small cubes and well chilled
• 4 to 5 tablespoons ice water

Tart recipe

• 2 to 3 small beets (Note: Since you are roasting beets, you may as well roast a few more. When assembling the tart, I used about 2 heaping cups of diced beets)
• Kosher salt and freshly ground black pepper
• 1 tablespoon unsalted butter or olive oil
• 1 medium onion, thinly sliced
• 2 tablespoons dry white wine (or Sherry or Madeira — whatever you have on hand.)
• 1 recipe tart dough (above)
• 3 large eggs
• ¾ cup heavy cream (I used buttermilk)
• 4 ounces fresh goat cheese (I used less. Add according to taste/preference.)
• 1 cup chopped walnuts (I used less. Add according to taste/preference.)
• 1 tablespoon walnut oil (Optional — I did not use.)
• About 2 tablespoons chopped fresh parsley

For the dough:

1. In a mixing bowl, combine the flour and the salt. Quickly cut the butter into the flour, using a pastry blender or the back of a fork, until the butter pieces are the size of large peas. (Alternatively, cut the butter into the flour by pulsing it 8 to 10 times in a food processor, being careful not to overheat and overmix the butter.)
2. Add the ice water. Using just your fingertips and working quickly, combine the flour mixture and the water. Work just until the water is absorbed. The dough will be ragged but should hold together when you squeeze it. If it seems dry, sprinkle on a few more drops of water. (I had to add a few more tablespoons of water.)
3. Gather the dough up into a ball — it’s fine if the dough does not come together completely at this time. Wrap the dough well in plastic wrap, flatten it a bit, and let it rest in the refrigerator for at least a half hour before rolling. The dough will keep in the refrigerator for up to 2 days. You can also freeze the dough, well wrapped; allow it to defrost for a day in the refrigerator before using it.
4. Preheat the oven to 375ºF. Roll the dough into a large circle — large enough to overlap whatever sized tart pan you are using. Press the dough into the corners and into the sides of the tart pan. Trim off any excess dough. Line the tart with plastic wrap and fill with dried beans or pie weights. Fold plastic up and over to expose the crust. Bake for 20 minutes. Remove from oven. Remove beans from tart.

For the tart:

1. Heat the oven to 450°F. Wash the beets. Place the beets in a small ovenproof pan (like a brownie pan or a pie plate.) Add water to reach 1/8-inch up the sides. Cover the pan tightly with aluminum foil. Bake until the beets are tender when pierced with a paring knife, about 45 minutes.
2. Allow the beets to cool. (Or not). Rub the skins off of the beets with your fingers, then dice the beets into small cubes. (Be careful, as beet juice can stain counters, towels, and even your hands; you may want to wear gloves for this step.)
3. Heat the butter in a sauté pan over medium heat. Add the onion, season with a little salt, and cook, stirring every few minutes, until the onion is just tender, about 7 minutes. Add the alcohol and cook for another minute, scraping up any browned bits stuck to the bottom of the pan. (Note: I caramelized my onions a bit more — cooked them slowly for about 25 minutes.)
4. Heat the oven to 350°F. Add the beets and onions to the blind-baked tart shell. (Note: I added the walnuts at this step as well, but Hamersley adds them after the tart has already baked for 20 minutes. Your call.)
5. Whisk together the eggs and cream (or buttermilk), season with a pinch of salt and pepper, and carefully pour over the beets and onion, letting the mixture seep evenly into the beets. Dot the goat cheese all over the top of the tart. Put the tart on a baking sheet and bake it for 20 minutes. Sprinkle the chopped walnuts on top of the tart and drizzle the walnut oil over it, if using. Return the tart to the oven and bake until just set, an additional 15 to 20 minutes. Sprinkle the tart with the chopped parsley and let it rest for at least 5 minutes before serving.

Notes

Final Notes: If you can roast the beets ahead of time and prepare the tart shell (or make the tart dough) in advance, this tart can be assembled in no time.