“Cooking is like love. It should be entered into with abandon or not at all.” -Harriet Van Horne
Lemon Blueberry Muffins

Lemon Blueberry Muffins

Lemons and blueberries go together like, well, lemons and blueberries. It's a perfect pairing. The lemons bring out the blueberry flavor (which isn't usually too strong to begin with) and in muffin form, these flavors come to life right out of the oven. These are very simple and ideal for a lazy weekend morning when you want to lounge around with the paper and a few cups of tea. 


YIELD: 12 muffins
ACTIVE TIME: 15 minutes
TOTAL TIME: 35 minutes


  • 2 1/2 cups whole wheat flour
  • 1 3/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup sugar
  • 2 large eggs
  • 1 1/2 teaspoons lemon zest  
  • 1/4 cup fresh lemon juice
  • 1/4 cup whole milk
  • 1 stick unsalted butter, melted 
  • 1 1/4 cups blueberries


Preheat oven to 350 F degrees. Line a 12-cup muffin tin with baking cups.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk together sugar, eggs, zest, juice, and milk and butter. Stir wet ingredients into dry ingredients, until just combined.

Fold in blueberries.

Divide batter evenly between muffin cups, until about half full. Bake until tops spring back when lightly touched, about 20 minutes (check at 15 minutes). Cool 5 minutes in pan, then transfer to wire rack to cool completely.

Eat warm. 

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