Blueberry Lemon Muffins

Blueberry Lemon Muffins

I love the texture that semolina flour gives to baked goods so I doctored up The Best Blueberry-Lemon Muffins from Alexandra Cooks (thanks for the base Ali!).


  • ½ cup butter, room temperature
  • zest and juice of 1 lemon
  • 1 cup sugar
  • 1 egg, room temperature
  • 1 tsp vanilla (or almond extract – works well with blueberry)
  • 1 cup flour
  • 1 cup semolina flour
  • 2 teaspoons baking powder
  • 1½ teaspoon sea salt
  • 2 cups blueberries (fresh or frozen)
  • ½ cup buttermilk (or 1/2 milk with a tsp of lemon juice)
  • cinnamon sugar for sprinkling (mix 1 tsp of cinnamon with 1 Tbsp of white sugar)


  1. Pre-heat your oven to 375ºF.
  2. Cream butter, lemon zest, and sugar until light and fluffy.
  3. Add the egg and vanilla and beat until combined.
  4. Toss the blueberries with ¼ cup of flour.
  5. Whisk together the remaining flour, baking powder, and salt.
  6. Add the dry mixture to the batter a little at a time, alternating with the buttermilk.
  7. Fold in the floured blueberries.
  8. Grease 12-cup muffin tin (or line with paper or silicone liners).
  9. Distribute batter evenly among muffin cups.
  10. Sprinkle the muffin tops with cinnamon sugar.
  11. Bake for 25-30 minutes until golden brown. Check that a toothpick or cake tester comes out clean when inserted into the middle of a muffin.
  12. Let cool 5 minutes before serving.

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