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Lemon Blueberry Muffins

Recipe photo courtesy of Mike Krautter

The bright tang of lemon zest and juice mingled with sweet blueberries makes these muffins worth waking up for.

Total Time Prep Yield

Ingredients

Directions

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7
  • lisajankowska
    29 AUG, 2017
    Just made it. Read the comments first. It amazes me that people would alter the recipe and then have the gall to complain and the result. I made it exact to the recipe and they turned out absolutely perfect. Light and fluffy. My tip to new bakers is to be careful not to over-mix when adding the liquids to the flour. Mix until "just combined" keeping in mind you will be folding in the blueberries after. Also the milk will curdle when added to the lemon juice - don't worry, it's supposed to.
    Reply
    • lisajankowska
      29 AUG, 2017
      *about the result
  • ALR9818109DW
    16 FEB, 2017
    I too, thought the batter was excessively thick and heavy when I finished mixing. I double and triple checked the recipe, sure that I must have missed an ingredient, but I didn't..I considered adding milk, but decided to trust Martha. I baked it as is. I'm glad I did. Martha knows what she's doing. The muffins were excellent, delicious. The recipe is perfect just the way it is.
    Reply
  • gloriaashby76
    16 JAN, 2017
    Martha never fails me! My girls love these muffins. They are purple because I used frozen triple berries. Filled cups less than suggested so the girls can take them on the go.
    Reply
    • ALR3718414DW
      27 JAN, 2017
      Martha's epic fail. Worse recipe ever. She probably never even tried this recipe. DON'T waist your ingredients on this. You should never have to adjust a recipe to make things work. It took 1 cup milk to make this and they didn't even taste that great. Heavy, chewy, yech!!
  • toogood
    19 AUG, 2015
    I made this recipe a few days ago. I was surprised at how stiff and heavy the batter was, unlike any other muffin batter that I have ever worked with. I rechecked the recipe and I had followed it correctly. I didn't want to waste ingredients, so I experimented by adding milk, a few tablespoons at a time, until the consistency was more desirable, about another half cup. Is it possible that there is an error? The final product was very good. I would appreciate any feedback.
    Reply
    • amandamatics
      13 JAN, 2016
      My batter also turned out very thick with these directions. Like the other commenter, I added milk until the consistency was smoother and more liquid-y, and the muffins turned out alright (but not great).

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