Blueberry-Meyer Lemon Muffins

Blueberry-Meyer Lemon Muffins
  • Yield:makes 12 muffins
  • Active time:20 minutes
  • Total time:60 minutes
This recipe appears in:
Bake the Book: Blueberry-Meyer Lemon Muffins

Blueberry-Meyer Lemon Muffins [Photograph: Peden and Munk]

These muffins are dense where others are fluffy, and moist where some are dry. As an added plus, they are easy enough to whip up before work.

Excerpted from Sweet by Valerie Gordon (Artisan Books). Copyright 2013. Photographs by Peden and Munk.


  • 2 cups (10 ounces) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 6 tablespoons (3/4 stick/3 ounces) unsalted butter, softened
  • 1 cup (7 ounces) sugar, plus 1 tablespoon for sprinkling
  • 1 large egg
  • 1/2 cup (4 ounces) crème fraîche
  • 2 tablespoons grated Meyer lemon zest
  • 2 tablespoons Meyer lemon juice
  • 2 cups (8 ounces) blueberries, rinsed and dried


  1. 1.

    Position a rack in the center of the oven and heat the oven to 350°F. Coat the cups of a muffin tin with nonstick baking spray or brush generously with melted butter.

  2. 2.

    Sift together the flour, baking powder, and salt into a medium bowl.

  3. 3.

    In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a handheld mixer), cream the butter and sugar on medium speed until light and fluffy, about 3 minutes.

  4. 4.

    Mix the egg, crème fraîche, lemon zest, and juice together in a small bowl with a fork or small whisk. Add to the creamed butter and mix until fully combined, about 2 minutes; the batter will appear a little lumpy. Add the dry ingredients in two batches, mixing well after each addition. Scrape down the sides and bottom of the bowl and the paddle attachment. Use a rubber spatula to fold in the blueberries to avoid crushing them.

  5. 5.

    Using an ice cream scoop or a large spoon, scoop about 1/3 cup batter into each muffin cup. Pick up the muffin tin and knock it firmly against the work surface a couple of times to level the batter and release any air pockets. Sprinkle the top of each muffin with 1/4 teaspoon sugar.

  6. 6.

    Bake for 13 minutes, then rotate the muffin tin and bake for an additional 13 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Cool the muffins in the pan on a cooling rack for 15 to 20 minutes before removing them.

  7. 7.

    Storing: The muffins can be stored for up to 2 days in an airtight container or frozen for up to 2 months in Ziploc freezer bags.

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