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Lemon Zest Blueberry Muffins

Updated on August 6, 2013

Lemon Zest Blueberry Muffins

Here is a Lemon Zest Blueberry Muffin recipe a non-baker can whip up, bake up and clean up in about 40 minutes AND it's inexpensive too. A simple and quick recipe to whip up some homemade goods.

The picture to your right shows you what I use to make the Lemon Zest Blueberry Muffins. It might be a little old fashion using tin cupcake pans but it worked for me. I now have two modern cupcake trays but when money was tight and needed to stretch my dollar, I would buy the pans at a dollar store. Two for a dollar and they lasted a long time too. I spray the pans with non-stick corn oil and then with all-purpose flour to flour the pans. A can of non-stick corn oil and a bag of flour would last a long time and I always had on hand. I prep the pans so when the muffins are finished baking I would let them cool about ten minutes and the muffins pop out easily.

When I make the Lemon Zest Blueberry Muffins I use two boxes of Jiffy Blueberry muffin mix. I stock up when they are on sale and when they are on sale I get two boxes for a dollar. In a medium to large bowl I add two large eggs, two 1/4 cup milk and two boxes of Jiffy Blueberry muffin mix. I then use a whisk to mix the ingredients.

After mixing the ingredients I then add some lemon zest. I use a cheese grater and use the side with the tiny holes to add the lemon zest. I use one whole lemon and then I cut the lemon in half and squeeze some lemon juice in to the mix. After adding the lemon zest to the mix I again give the mix a stir with my whisk.

When all of the above ingredients are mixed together I add fresh blueberries to the mix. To mix in the fresh blueberries I use a spoon so I don't crush the blueberries. I want the blueberries to stay whole.

When you're finished preparing the mix I then pour or spoon out the mix into the muffin tins. I fill them up half way because when the muffins bake they rise to the top.

Before you mix and prepare the pans, preheat your oven to 400 degrees. When your oven is preheated, place the muffin pans into the oven and cook until golden brown. The baking time is about 15 minutes. Take out the muffins, let cool for about ten minutes then flip over the tin muffin pans and your muffins will pop right out. Woo-la and you are done.

Just for the record folks, I'm not much of a baker. This recipe is great for someone who does not bake regularly. Purchasing a few inexpensive items to whip up some great muffins in a short amount of time is perfect if you're someone like me who does not bake regularly. Fast, easy and a money saver.

Two boxes of Jiffy Blueberry Muffin Mix = $1.00
Fresh Blueberries on sale = $2.00
Six large eggs on sale = $0.69
Four lemons on sale = $1.00
Two cupcake tins = $1.00 (I've been using the cupcake tins for a long while)
None stick corn oil and flour I already had on hand and both last a long time.

The round about cost to making eighteen small to medium muffins is a whopping $4.00. Think about this. You reuse the cupcake tins over and over again and a bag of flour last a long time and the non-stick corn oil last a long time too. If you purchase the blueberries on sale for $2.00 and use half one week and save the other half for the next week or so (blueberries last at least a week if refrigerator) you probably can make eighteen Lemon Zest Blueberries Muffins for about $3.00 each time. Oh yeah, the eggs and lemons last a long too in the refrigerator.

Enjoy the easy, fast and inexpensive Lemon Zest Blueberry Muffin recipe.


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    • mailxpress profile image

      Michelle Cesare 7 years ago from New York

      Hi KoffeeKlatch,

      I didn't think anyone would appreciate my simple easy recipe. Thanks so much.

    • KoffeeKlatch Gals profile image

      Susan Haze 7 years ago from Sunny Florida

      I love the recipe and I love the fact that you itemized the cost of each item. Love it.