Hey guys! I’m hoping you’re all having wonderful weeks, and that you’re ready to bake again. I know that for me right now, turning on my oven is a serious price to pay for the temperature of my house, so it better be good. This one is worth it!
I’ve been asking what other small-batch recipes you guys want to see, and I got multiple requests for Lemon Blueberry Muffins, so here we are today with 6 muffins for you. I love this recipe because it’s super versatile- if you don’t want the lemon flavor, replace the juice with milk, and omit the zest entirely. Can’t find blueberries? Replace them with blackberries, raspberries, or even chocolate chunks! You do you guys, this recipe is here for it.
How to Make High-Altitude Blueberry Muffins
This recipe is super simple. First, go ahead and grease your muffin tin and line it with papers if you’re using liners. You want to grease the pan as well just in case your muffins creep over the edges- you don’t want them to stick and fall apart! Then, stir together the dry ingredients; flour, sugar, baking powder, salt, and lemon zest.
In another bowl, stir together the wet ingredients- that’s lemon juice, canola oil, vanilla extract, and 1 egg. Beat those together until the egg is well incorporated, and then pour it all into the dry mixture.
Stir it together until mostly incorporated, but there should still be a few pockets of flour remaining. Add the blueberries and continue mixing just until there are no dry spots left. This gives the blueberries a light coating of flour, which helps keep them from sinking to the bottom of the muffins while baking! At this point you want to let the batter rest for about 20 minutes, which helps give the baking powder a little more power.
Then, scoop them evenly into your 6 cupcake cups. The batter will be thick, and should reach almost the top of the baking cups. Sprinkle them generously with coarse sugar- or if you don’t have any coarse sugar, you can just use granulated sugar- and pop them into the oven to bake!
Tips & Tricks for High-Altitude Blueberry Muffins
This recipe is super easy, and it’s a great go-to for high-altitude blueberry muffins. Here are my tips to help out!
- Can this recipe be doubled? Yes, absolutely! You can double this recipe easily to have a standard 12 muffins out of it instead of the small-batch version.
- Why do I have to let the batter rest before baking? This process allows the baking powder some time to absorb with the other ingredients in the recipe, giving it a little more rising power in the oven so you get those tall muffin tops!
- Can I leave the lemon out? You can replace the lemon juice with milk, and remove the zest all together if you want a more classic blueberry muffin flavor.
- Can I use other berries instead of blueberries? Yes, you can turn these blueberry muffins into any berry muffin you prefer. Raspberries or blackberries are great choices, although I would skip strawberries as they have a pretty high water content.
- I am at about 5,000 ft above sea level, and I find that people who live between about 3,000 ft and 7,000 ft above sea level do not need to make any adjustments to my recipes.
That’s it guys, muffins are a simple anytime bake, especially when you’re only making 6. Enjoy!
Small-Batch Lemon Blueberry Muffins
- 1 cup flour
- 1/3 cup sugar
- 1 tsp. baking powder
- 1/4 tsp. salt
- 2 tbs. lemon zest (from about 2 lemons)
- 1/3 cup fresh lemon juice (from about 2 lemons)
- 3 tbs. canola or vegetable oil
- 1 egg
- 1/2 tsp. vanilla extract
- 1/2 cup fresh blueberries (generous half cup)
In a medium bowl, stir together the flour, sugar, baking powder, salt, and lemon zest. In a small bowl, stir together the lemon juice, oil, egg, and vanilla extract until the egg is well incorporated.
Pour the wet ingredients into the dry, and stir together gently until there are just a few pockets of flour remaining. Add in the blueberries, and stir together until there are no more dry pockets of flour. Let the batter rest at room temperature for about 20 minutes.
While the batter rests, preheat your oven to 425 degrees, and grease a muffin tin to prevent any sticking. Line with paper liners if desired in addition to greasing the tin. Scoop the batter evenly into your prepared baking tin. The batter will be thick, and should reach nearly the top of each muffin cup.
Sprinkle the tops generously with coarse sugar (or granulated if you don't have any coarse sugar) and bake for 16-18 minutes, or until golden brown and a toothpick comes out clean. Cool and enjoy!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!