by Maxine Troxell

This is my Aunt Erma’s Sweet Muffins recipe from her Run of the Mill cookbook.  I add fruit to make them extra special.  This recipe has won a lot of blue ribbons. Sometimes, instead of blueberries, lemon zest, and lemon extract, I substitute with cranberries, orange zest, and orange extract. Both versions are delicious. I hope you enjoy them.

Blueberry Lemon Muffins


1 ¾ cups sifted flour 

1 teaspoon salt                     

1 egg                       

¼ cup cooking oil

1 teaspoon lemon extract

2 ½ teaspoons baking powder

½ cup sugar

1 cup milk

¾ cup blueberries

1 tablespoon lemon zest

*additional sugar for muffin tops (optional)


Heat oven to 400 degrees. 

Grease 12 muffin tin pan or use cupcake liners. 

Sift flour, baking powder, salt, and sugar into bowl. 

Make a well in the center and add egg, milk, oil, and lemon extract. 

Stir just enough to moisten dry ingredients. 

Fold in blueberries and lemon zest. 

Fill tins 2/3 full. 

Sprinkle additional sugar on top of each muffin if desired. 

Bake 20-25 minutes.

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