Blueberry Lemon Muffins

Blueberry Lemon Muffins

written by: Gale O'Brien
by: Gale O'Brien
Blueberry lemon muffins Blueberry lemon muffins

Easter is a Christian festival and holiday celebrating the resurrection of Jesus Christ on the third day after his crucifixion at Calvary as described in the New Testament. Easter is the culmination of the Passion of Christ, preceded by Lent, a forty-day period of fasting, prayer, and penance.

Have you ever wondered why Easter isn't celebrated on the same date every year? Easter is not fixed in relation to the civil calendar. The date of Easter is the first Sunday after the full moon following the March equinox (either March 20 or 21), and the "Full Moon" is not necessarily on the astronom-ically correct date. The date of Easter therefore varies between 22 March and 25 April inclusive.

As a child, my family held a huge Easter Egg Hunt for the whole neighborhood. The day before Easter we stuffed over 200 plastic eggs full of candy and goodies. Then Easter morning we went to church early so we could rush home to hide all the Easter eggs in our backyard. Like clockwork, our friends showed up at noon for the great hunt! It was fun for everyone. Afterwards, we enjoyed Easter dinner with all the trimmings in the formal dining room. I remember the smell of blueberry lemon muffins wafting through the house. Enjoy this scrumptious variation on the recipe substituting stevia for the sugar.


  • 1/2 cup unsalted butter
  • 1/2 cup stevia, baking blend
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 2 cups blueberries, fresh or frozen

Directions: Preheat oven to 350 degrees. Grease muffin pan with non-stick spray. In a mixing bowl, cream together butter and stevia. Stir in eggs, milk, vanilla, lemon juice and zest. In a separate bowl, whisk together flour, baking powder and salt. Add flour mixture to the main mixing bowl in two additions. Carefully, fold in blueberries.

Pour the batter into the muffin pan. Bake for 20 - 25 minutes. Remove from oven and let muffin pan cool for five minutes. Gently, remove muffins from the pan with a butter knife and continuing cooling on a wire rack for 15 more minutes. Yield: 12 muffins

Low cholesterol option: Substitute 1/2 cup of coconut oil for the butter and Ener-G Egg Replacer for the eggs.

written by: Gale O'Brien

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