Blueberry Lemon Muffins

This recipe was adapted from one I first made in November of 1988, from a cookbook called Taste of New Hampshire. I had rated the original muffins “Very good”, but thought the adapted ones were “Excellent”.  I think the addition of lemon extract and lemon peel made the difference.


  • 1/2 cup  oil (Canola)
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1/2 cup milk
  • 1 tsp. vanilla extract
  • 1/4 tsp. lemon extract
  • 1 cup fresh blueberries (rinsed and as dry as possible)
  • 2 cups all-purpose flour, divided
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. grated lemon peel
  • 2-3 tsp. granulated sugar for topping

Preheat oven to 350 degrees F

Lightly oil bottoms only of a 12-cup muffin tin (greasing bottoms only allows muffins to dome).

In a large mixing bowl place oil, sugar, eggs, milk, vanilla and lemon extracts.

In a separate small bowl, place blueberries.  Measure flour into a medium bowl and from this, take two tablespoons of flour to mix with blueberries.

To the remaining flour add baking powder, salt and lemon peel.  Add to oil mixture, stirring just enough to blend.  Gently stir in the blueberries.

Spoon mixture into prepared muffin tins.  Sprinkle the tops with sugar.

Bake @ 350 degrees F for approximately 25 minutes.  Let pan cool on rack for 3-4 minutes, then remove muffins to rack to cool.

Yield:  12 muffins 

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Lillian Applegate Westfelt was a mother of 4, grandmother of 6, and great-grandmother of 3. She was an 86-year-old widow living in a nice little bungalow with her oldest daughter and a beagle-dachsund named Addie. She passed away in November, 2018.

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