Big bakery style Lemon Blueberry Muffin loaded with plump, sweet blueberries and tart lemon juice. Baked in a ramekin, this delightful muffin is topped with a sweet and tangy lemon glaze. Recipe + How To Video.
Lemon Blueberry Muffins
When temperatures begin to rise and I start to put away our winter clothing, my thoughts always seem to turn to bright, citrusy lemon desserts, breads and muffins.
Lemons remind me of warm springtime weather and this is the time I begin to crave the lovely tartness of lemons on a daily basis.
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I’ve just returned from Southern California where I spent a week working and exploring the area. While shopping at the local market in Newport Beach, I discovered the biggest, juiciest lemons I’ve seen in a long time. They were the size of the palm of my hand and full of juice. I picked up a few and used them throughout the week, in Strawberry Lemonade, drizzled over salmon and in my drinking water.
Unfortunately, I can’t seem to get plump, juicy lemons like those in the Houston area at the moment but I love lemons just the same.
Those fat California lemons inspired this delightful Lemon Blueberry Muffin recipe which I’m so excited to share with you today.
I absolutely love single serving muffins and it seems you do too. After reading all of the positive comments I received from the Maple Walnut Muffin I posted in the fall, I couldn’t wait to create another mini muffin recipe for you.
This lemon muffin is so incredibly delicious! It’s got a tender texture and a wonderfully buttery flavor with just the right balance of tart and sweet. If you love blueberries, you’ll be glad to know that you’re likely to find juicy blueberries in every single bite.
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Muffin Recipe
Ingredients needed for a Lemon Blueberry Muffin:
- butter
- sugar
- 1 egg yolk
- milk
- lemon juice
- lemon zest
- vanilla extract
- flour
- baking powder
- salt
- blueberries
Lemon Glaze
- powdered sugar
- lemon juice
Steps
Step 1
Muffin Recipe
Ingredients needed for a Lemon Blueberry Muffin:
- butter
- sugar
- 1 egg yolk
- milk
- lemon juice
- lemon zest
- vanilla extract
- flour
- baking powder
- salt
- blueberries
Lemon Glaze
- powdered sugar
- lemon juice
Steps
Step 1
This lemon blueberry muffin is made by creaming together butter, sugar, an egg yolk, milk, lemon zest, lemon juice and a touch of vanilla.
Step 2
In a separate bowl, mix together flour, baking powder and a pinch of salt.
Step 3
Mix the dry ingredients and the wet ingredients together, then stir 1/2 cup of blueberries into the batter.
Step 4
Pour the batter into a lightly greased ramekin or other dish of similar size (see below for information on baking dishes used). Bake in the oven for 15 minutes.
Step 5
After baking, remove the lemon blueberry muffin from the oven and allow to cool for a few minutes. Make a lemon glaze by whisking together powdered sugar and lemon juice. Drizzle the glaze over the top of the muffin.
Grab a spoon and enjoy!
Lemon Recipes
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What Baking Dish Should I Use For A Single Serving Muffin?
For this Lemon Blueberry Muffin, I use a ramekin that holds 8-ounces of batter. I also use mini loaf pans that also hold about 8-ounces. If you happen to have smaller ramekins, use those and divide the batter between them.
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
To see examples of the dishes used at One Dish Kitchen, please visit our Store page.
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Lemon Blueberry Muffin Recipe + Video
Prep Time: 10 minutesCook Time: 15 minutesCool: 5 minutesTotal Time: 25 minutesServings: 1 personCalories: 752kcalIngredients
- 1/2 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 2 tablespoons butter , melted
- 3 tablespoons sugar
- 1 large egg yolk
- 1/2 teaspoon lemon zest
- 1/4 teaspoon vanilla extract
- 3 tablespoons milk
- 2 tablespoons lemon juice
- 1/2 cup blueberries
FOR THE LEMON GLAZE
- 2 tablespoons powdered sugar
- 1 teaspoon lemon juice
Instructions
- Heat oven to 400 degrees F (200 degrees C). Grease a small 8-ounce ramekin or baking dish of similar size. Set aside.
- In a small bowl, mix together the flour, baking powder and salt. Set aside.
- In a separate medium-sized bowl, stir together the melted butter and sugar. Add in the egg yolk and whisk until completely blended. Whisk in the lemon zest, vanilla, milk and lemon juice.
- Stir the dry ingredients into the wet ingredients and mix until combined.
- Gently fold in the blueberries.
- Pour batter into prepared ramekin. Bake for 15 minutes or until top is golden and center is completely cooked when a sharp knife is inserted in the center.
- Remove ramekin from the oven and place on a rack to cool.
- Whisk together the powdered sugar and 1 teaspoon of lemon juice. Drizzle over top of muffin.
Video
Notes
This recipe yields 1 jumbo sized muffin made in a 8-ounce ramekin. You can reduce the calorie amount to 425 by leaving off the lemon glaze.Nutrition
Serving: 1big muffin | Calories: 752kcal | Carbohydrates: 106g | Protein: 11g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 245mg | Sodium: 522mg | Potassium: 396mg | Fiber: 3g | Sugar: 62g | Vitamin A: 20.7% | Vitamin C: 26.7% | Calcium: 16.3% | Iron: 19.8% Tried this recipe?Mention @OneDishKitchen or tag #onedishkitchen!
Ingredients
- 1/2 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 2 tablespoons butter , melted
- 3 tablespoons sugar
- 1 large egg yolk
- 1/2 teaspoon lemon zest
- 1/4 teaspoon vanilla extract
- 3 tablespoons milk
- 2 tablespoons lemon juice
- 1/2 cup blueberries
FOR THE LEMON GLAZE
- 2 tablespoons powdered sugar
- 1 teaspoon lemon juice
Instructions
- Heat oven to 400 degrees F (200 degrees C). Grease a small 8-ounce ramekin or baking dish of similar size. Set aside.
- In a small bowl, mix together the flour, baking powder and salt. Set aside.
- In a separate medium-sized bowl, stir together the melted butter and sugar. Add in the egg yolk and whisk until completely blended. Whisk in the lemon zest, vanilla, milk and lemon juice.
- Stir the dry ingredients into the wet ingredients and mix until combined.
- Gently fold in the blueberries.
- Pour batter into prepared ramekin. Bake for 15 minutes or until top is golden and center is completely cooked when a sharp knife is inserted in the center.
- Remove ramekin from the oven and place on a rack to cool.
- Whisk together the powdered sugar and 1 teaspoon of lemon juice. Drizzle over top of muffin.
Video
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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You state that this is made in an 8 ounce ramekin but if you have smaller ramekins you can divide it in two then bake. How long would you bake them if you use two smaller ramekins (which I have),
Also you have a Maple Walnut Muffins recipe which is made in an 8 ounce ramekin but says it is two servings. Can that be divided in two ramekins? If so how long would you cook it. I could never just eat half from the larger ramekin.
Hi Susan,
Yes, both can be divided into two ramekins and bake them for the same amount of time.
I love this idea, Joanie! What a nice treat for yourself or to take to someone who could use a treat! Lemon and blueberry is the perfect flavor combination!
You had me at lemon blueberry! Ok, ok, you had me at muffin, too. This is amazing and just for me. 🙂
YUM!! I am definitely going to have to make this over the weekend!!
Lemon and blueberry is such a great combination! Thanks for this delicious recipe 🙂
This sounds perfect. I need to start making these… YUM!
This looks delicious! I’m always looking for more lemon recipes!
This is so perfect! It can be quite difficult to nail down small portions so I’m excited to try this!
This recipe is just too good to be true! I love lemon and blueberry and the flavor combination here is incredible!
This is such a great idea, and a yummy recipe. I love your bright pictures that make me think of how delicious this will be!
The lemon and blueberry is such a great flavor combo! Love the “just for one” recipe!
-Jennifer
This looks so good! Although I’d probably have to make 5 so I don’t have to share mine. Looking forward to trying this!
This is making my mouth water!!! Can’t wait to try this recipe!!! Thank you for sharing!!! Lemon and Blueberry go perfect together!!!
My mouth was watering just looking at the photos of this! I’m definitely going to give this a go, especially as the recipe sounds so simple!
I love lemon flavored muffins, cakes, cookies, pies – OK just about anything with lemon and now I can make a muffin whenever I want with your recipe! Thank you, thank you! Of course, my second favorite thing is blueberries so I think I’m in love. This just looks like the perfect recipe for spring.
This is such a great idea! Perfect for satisfying a muffin craving, without the temptation of leftovers.
How did you know I needed this recipe?! Gah so awesome!!!!
This is a fantastic idea! I often don’t make treats because I don’t want to end up with an entire tray of them, so this allows me to make one muffin for each child and let them enjoy that without ending up eating ten.