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A quick and easy recipe for Amish blueberry lemon muffins found throughout rural Pennsylvania Dutch bakeries.

If there is one thing the Pennsylvania Dutch mennonites and Amish are known for, it’s their incredible baking skills.

The recipe for these Amish blueberry lemon muffins was recently found tucked away in one of my many folders of recipes collected over the years of traveling back and forth to Lancaster County.

Usually when we have an unexpected abundance of store-bought or homegrown blueberries, I will make blueberry sourdough buttermilk pancakes or sourdough blueberry scones.

This time, however, I ALSO had an unusually large amount of lemons for whatever reason. A lightbulb in my brain went off and I went upstairs to dig through almost a decade’s worth of handwritten scrap recipes to find this.

Here it is! It was passed down by Ruby Swartzentruber so I can not take any credit whatsoever for recipe development.

I always change recipes to create new versions that best suit my cooking style and family preferences but this is being shared to you as-is. There have been no alterations.

Amish Blueberry Lemon Muffins Recipe

Equipment You Will Need:

  • Mixing bowls and Measuring Cups
  • Whisk
  • Zester or Box Grater
  • Greased Muffin Tins
  • Paper Muffin Liners (optional)

Ingredients:

  • 1 3/4 cups all purpose flour
  • 1/2 cup cane sugar
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 3/4 cup milk
  • 1/3 cup oil (I use avocado)
  • 1 egg, beaten
  • 1 1/2 cups blueberries
  • 1 tablespoon cane sugar (to coat berries)
  • 1 teaspoon grated lemon rind

Instructions:

Preheat the oven to 400F.

Combine the flour, 1/2 cup of sugar, baking powder, and salt into a large mixing bowl. Make a well in the center of the dry ingredient mixture.

Combine milk, oil, and egg in a separate bowl or mason jar. Add to the dry ingredients, stirring just until moistened.

In a small mixing bowl, add the blueberries, 1 tablespoon of sugar, and lemon rind.

Gently fold the berries and lemon into the muffin batter then spoon the batter into greased muffin tins, fill 2/3 full.

If you are using paper muffin liners, you will be able to get 12 muffins out of this recipe. Unlined greased tins will produce 10 breakfast-sized muffins.

Bake at 400F for 20 minutes, or until golden brown. Let cool in the tin for 5 minutes then transfer to a cooling rack.

Serve the Amish blueberry lemon muffins warm, plain, or gently toasted and slathered with homemade butter.

Storing the Muffins for Later

Store the muffins in an airtight container or glass cake dome for up to 5 days. They begin to lose their texture after that point, they never last that long in our house though so by day 3 I’m baking something new.

To Freeze:

You may also freeze by wrapping each muffin individually in plastic wrap then adding to a freezer storage bag. My recommendations are to slice them in half before wrapping so they can be easily (and evenly) be reheated in the microwave or toaster oven for a quick breakfast or snack.

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TAG US @NATURALHOMEAPOTHECARY WITH YOUR DELICIOUS CREATION!

More Recipes to Use Up Blueberries

Easy Blueberry Smoothie for Kids

Sourdough Blueberry Scones

How to Grow Blueberries at Home

Amish Blueberry Lemon Muffins

Amish Blueberry Lemon Muffins

Yield: 10 Breakfast Muffins or 12 Lined Muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

A quick and easy recipe for Amish blueberry lemon muffins found throughout rural Pennsylvania Dutch bakeries.

Ingredients

  • 1 3/4 cups all purpose flour
  • 1/2 cup cane sugar
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 3/4 cup milk
  • 1/3 cup oil (I use avocado)
  • 1 egg, beaten
  • 1 1/2 cups blueberries
  • 1 tablespoon cane sugar (to coat berries)
  • 1 teaspoon grated lemon rind

Instructions

  1. Preheat the oven to 400F.
  2. Combine the flour, 1/2 cup of sugar, baking powder, and salt into a large mixing bowl.
  3. Make a well in the center of the dry ingredient mixture.
  4. Combine milk, oil, and egg in a separate bowl or mason jar. Add to the dry ingredients, stirring just until moistened.
  5. In a small mixing bowl, add the blueberries, 1 tablespoon of sugar, and lemon rind.
  6. Gently fold the berries and lemon into the muffin batter.
  7. Spoon the batter into greased muffin tins, fill 2/3 full. If you are using paper muffin liners, you will be able to get 12 muffins out of this recipe. Unlined greased tins will produce 10 breakfast-sized muffins.
  8. Bake at 400F for 20 minutes, or until golden brown.
  9. Let cool in the tin for 5 minutes then transfer to a cooling rack.

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