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    Home » Top Amish Recipes » Pies, Cakes & Breads

    Buttermilk Blueberry Lemon Muffins

    Published: Feb 25, 2013 · Updated: Feb 2, 2021 by Kevin Williams | Leave a Comment

    BUTTERMILK BLUEBERRY LEMON MUFFINS

    I thought I would give everyone a sneak peek from our soon-to-be released book. This recipe comes to us from the Amish community of Unity, Maine.  Here foods like blueberries and potatoes are seasonal staples.  Adding a hint of lemon adds a great flavor to blueberries.  This is a recipe for blueberry lemon muffins shared by an Amish cook in that community. Lots more about Unity, Maine can be found in our upcoming book, Amish Cooks Across America due out in June.  This picture is of the actual muffins baked at a home in Unity.  Don't they look amazing? Yum!  Here is the recipe:

    BUTTERMILK BLUEBERRY LEMON MUFFINS

    Makes 24 muffins

    3 cups flour

    2 teaspoons baking powder

    1 teaspoon baking soda

    1 /2 teaspoon salt

    1 cup softened butter

    1 1/ 2 cups sugar

    4 eggs

    2 1 /2 tablespoons lemon juice

    2 tablespoons grated lemon zest

    1 teaspoon vanilla

    1 cup buttermilk

    2 cups blueberries

    GLAZE

     

    1 1 /2 cups powdered sugar

    3 tablespoons lemon juice

    1 tablespoon lemon zest

     

     

    Preheat the oven to 350°F.  Lightly greased muffin tins or line tins with cupcake papers.

    In a large mixing bowl, combine the flour, baking powder, baking soda, and salt.  Set aside.

    In a medium mixing bowl, cream the butter and sugar until thoroughly blended. Beat in the eggs, one egg at a time.  Add lemon juice, lemon zest, and vanilla until smooth in consistency. Beat in flour mixture and buttermilk, alternating dry ingredients with buttermilk, adding about ⅓ each time.  The mixture should be smooth and creamy. Fold in the blueberries and mix until the blueberries are even distributed throughout the batter.  Pour the batter into the muffin tins, filling the tins about half full,  Bake until the muffin tops are golden, 20 - 25 minutes.  Allow to cool about 5 minutes.   In a small mixing bowl, combine the sugar, lemon juice, and lemon zest until a smooth consistency is achieved.   Apply to the muffin tops while still warm.

     

     

     

     

    « Coming Soon: Step By Step Recipes...
    Cheesy Sausage and Rice Bake »

    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

    More about me →

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