Blueberry Muffins

Why would I post a blueberry muffin recipe in the dead of  winter? Well, because when we were kids, my parents would take us tobogganing at the mountain in St-Michel (my northeast-end Montreal peeps will know exactly what I’m referring to here.)  Afterwards, we’d go to the nearby Dunkin’ Donuts for hot chocolate.  I would always order a blueberry muffin with my hot chocolate…and these blueberry muffins taste a lot like those post-tobogganing treats.  Of course, you could make these when our delicious, local Quebec berries are in season — but then you wouldn’t be able to eat them after tobogganing.  Plus, blueberries were on sale at the grocery store this week.


  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 cup butter, melted
  • 3 eggs
  • 1 cup milk
  • 1 tsp vanilla extract
  • 1 tsp grated lemon zest
  • 1 1/2 cups fresh blueberries
  • coarse sugar for sprinkling


  1. Preheat oven to 350F.  Grease a muffin tin or line with paper baking cups.
  2. In a large bowl, combine the flour, sugar, baking powder and salt.
  3. In a separate bowl, whisk together the butter, eggs, milk, vanilla and lemon zest.
  4. Add the wet ingredients to the dry and stir until just combined.
  5. Carefully fold in the blueberries.  Scoop batter into muffin tin and sprinkle tops with a little coarse sugar
  6. Bake for 22-25 minutes, until a toothpick inserted in the centre of a muffin comes out clean.




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