Blueberry Lemon Muffins Recipe


Heirloom Eats

heir·loom (noun): a valuable object that has belonged to a family for several generations

From furniture and faith to collectibles and character traits, there are a lot of things that get passed down over the course of a family’s history, and recipes are no exception. But a recipe nurtured by generations of love and care is so much more than the food it creates. It’s also a reminder of the laughter and light that can happen when a family comes together.

Photography by Kristina Armstrong


grandma's famous blueberry lemon muffins

Grandma's Famous Blueberry Lemon Muffins Recipe

Melanie Christensen
Course Dessert
Cuisine American
Servings 12 muffins


For the muffins:

  • 2 cups flour
  • ½ cup sugar
  • 2 tsp. baking flour
  • ½ tsp. salt
  • 2 eggs
  • ¾ cup buttermilk (regular milk also works)
  • ½ cup butter, softeneed
  • Zest of 1 lemon
  • 1 cup fresh or frozen blueberries

For the sugar topping:

  • ¼ cup butter, melted
  • ½ Tbsp. lemon juice
  • ½ cup sugar


  • Mix dry ingredients and set aside.
  • Beat eggs, milk, and butter. Add dry ingredients and lemon zest. Stir gently to combine. Fold in blueberries.
  • Bake at 375° for 20-25 minutes.
  • For the topping, combine butter and lemon juice. While the muffins are still warm, dip the tops in this mixture, then dip in sugar.
Keyword blueberry, blueberry lemon muffins, heirloom eats, lemon, muffins
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melanie christensen and her family

“I grew up eating these wonderful blueberry lemon muffins with buttery sugared tops every summer when our family visited my Grandma Ruth Rice. She had a large family, and everyone loved these special muffins so much that she would make huge batches to freeze so that we could all have homemade muffins every morning!  I love that she lives on with this recipe that her children, grandchildren, and now great grandchildren make for their families!” –Melanie Christensen

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