Mom's Lemon Blueberry Muffins

I have a lovely family recipe to share with you today. But first, I want to tell you why blueberry muffins have always had a special place in my heart.


When I was about four years old, my mom told me we were going to a neighbor's house for the afternoon. The neighbor's family had just moved into town, and I was going to meet her niece who was close to my age.
We knocked on the door, and as we came in I could smell blueberry muffins baking. I met a little girl with brown eyes and brown hair. She was shy and I was shy too. We played with plastic horses while my mom and her aunt talked, and warmed up to each other. Later we ate blueberry muffins. 
Twenty years later, this girl with brown eyes and brown hair is my oldest friend and someone I can be 100% myself with- my biological sister and I consider our sister. Blueberry muffins always make me think of her.
I'm not sure whether or not these are the muffins we had that day, but they are really scrumptious. My mom has been baking them for as long as I remember and I'm not sure where she got the recipe. My mom is a really excellent baker and we had lots of yummy treats growing up, and these muffins were a favorite.
There's just something so comforting about baking something your mom used to bake, and these muffins bring me that kind of joy. The yogurt keeps them moist, the lemon flavors add a nice zing, and the blueberries have that sweet, comforting flavor.
Here's to lifelong friends, Mom's baking, and blueberry muffins.

Mom's Lemon Blueberry Muffins


2 C Flour
1 C Sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
pinch of ground cloves
2 C fresh or frozen blueberries*
1/4 C butter, melted and cooled
8 oz plain yogurt
1 large egg
2 tsp grated lemon rind
1 tsp lemon extract
1 tsp vanilla extract

1. In a large bowl, mix dry ingredients. Add blueberries and toss to coat.
2. Place butter, yogurt, egg, lemon rind and extracts in a separate bowl. Beat until blended.
3. Stir mixtures together- don't overmix.
4. Fill 12 large paper lined muffin cups with batter. Bake 22 minutes at 375. Best served warm.

Note: If you use frozen blueberries, just put them in frozen- do not thaw. If they are thawed they will turn the batter grey.


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  1. What a sweet memory!
    I love the flavor of lemon and blueberries together, so the addition of lemon zest and extract are a great idea. Next time I have blueberries on hand, I'll have to try these.

    1. They really are a great flavor combo! Thanks for stopping by Shannon :)

  2. Wow! These look divine - lemon and blueberry is one of my favourite combos!

  3. I LOVE blueberry muffins and mixing them with lemon is definitely a great idea! I love that you can relate the smell of blueberry muffins back to a beautiful friendship!!

    Penn&Quill || Robin


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