Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, blueberries, blueberry lemon muffins, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal all-purpose flour, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, honey, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, lemon zest, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, plain yogurt, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, sugar, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
We all have fond memories of visiting grandma when we were kids. It’s quite common for grandmas to have all sorts of goodies and treats available for her grandkids to eat during their visit. I know that mine surely did. One of the things grandma would regularly make were sweet breads. From banana to zucchini, she’d make them all. One of my favorite breads that grandma would make was her famous lemon blueberry loaf. Oh boy! Was it ever lip-smacking good!
I decided I wanted to mimic my grandma’s lemon blueberry bread but I wanted it to be in muffin form instead of loaf. That’s how I ended up with these incredible muffins that have since become a staple in our breakfast rotation.
These muffins are uh-mazing! I actually have a batch baking in the oven right now as I type this. I wish I had smell-o-vision so you guys could sniff the air that is wafting through my home. It’s a lemon-blueberry paradise up in here.
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Quick Tip: These muffins taste great just as they are but I found that adding a pat of sweet cream butter to them adds even more tasty appeal.