There’s something quietly thrilling about a muffin that defies expectations. This blueberry muffin with lemon meringue topping feels like a small celebration, even on a rushed weekday morning. The softness of the muffin, moist and tender, gives way to bursts of juicy blueberries, their sweetness perfectly offset by the zing of lemon zest hidden in the batter. Then comes the lemon meringue—light, almost cloud-like, with a delicate tang that lingers just long enough to make you pause and really savor the moment. I remember one morning when I half-burned my toast because I was distracted by the scent of these muffins baking, that lemony aroma filling the kitchen and pulling me back from my to-do list.
It’s not just a breakfast item; it’s a tiny adventure in texture and flavor that somehow feels both homey and a little fancy. The meringue isn’t overly sweet, which surprised me—it’s more like a soft crown you want to admire before taking a bite. That balance is the kind of detail that turns a simple recipe into something worth saving, printing, and making again.
- Combines the familiar comfort of blueberry muffins with an unexpected lemon meringue topping.
- Offers a moist texture with pockets of juicy berries and a light, tangy finish.
- The meringue adds a delicate, fluffy contrast but means you’ll want to enjoy these fresh; they don’t freeze well.
- It’s simple—and that’s kind of the point: no complicated steps, just layers of flavor.
If you’re worried about the meringue step, it’s easier than it looks. I usually just use a handheld mixer and keep an eye on the peaks—they don’t have to be perfect. And honestly, a little imperfect swirl on top just makes them look homemade in the best way.
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Blueberry Muffin with Lemon Meringue
- Total Time: 45 minutes
- Yield: 12 muffins 1x
Description
Delight in a moist and fluffy blueberry muffin topped with a light, tangy lemon meringue. This unique combination offers the perfect balance of sweet berries and zesty lemon with a cloud-like meringue finish.
Ingredients
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup whole milk
1/3 cup vegetable oil
2 large eggs
1 teaspoon pure vanilla extract
1 tablespoon lemon zest (from about 1 lemon)
1 1/2 cups fresh blueberries
3 large egg whites
1/2 cup granulated sugar (for meringue)
1 tablespoon fresh lemon juice
1/4 teaspoon cream of tartar
Instructions
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly.
In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk together the whole milk, vegetable oil, eggs, vanilla extract, and lemon zest until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Do not overmix; the batter should be slightly lumpy.
Carefully fold in the fresh blueberries, distributing them evenly throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake the muffins in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
While the muffins bake, prepare the lemon meringue topping. In a clean, dry mixing bowl, beat the egg whites with an electric mixer on medium speed until foamy.
Add the cream of tartar and continue beating until soft peaks form.
Gradually add the 1/2 cup granulated sugar, about 1 tablespoon at a time, while beating on high speed until stiff, glossy peaks form.
Add the fresh lemon juice and beat just until combined.
Once muffins are done, remove them from the oven and reduce the oven temperature to 350°F (175°C).
Spoon or pipe the lemon meringue evenly over the top of each muffin, creating a small peak or swirl.
Return the muffins to the oven and bake for an additional 5 minutes, or until the meringue is lightly golden on top.
Remove the muffins from the oven and allow them to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serve the blueberry muffins topped with lemon meringue slightly warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Don’t stress about fancy equipment here; a basic muffin tin and a mixer will do the job. These muffins shine alongside a hot cup of tea or a bright morning coffee. Sometimes I fold in a handful of extra blueberries or add a sprinkle of coarse sugar on top before baking for a little crunch. If you’re feeling adventurous, a dash of cinnamon in the batter can add a warm twist, though I haven’t always tested that one fully. And if you want to skip the meringue, the muffins are still delicious, just missing that zingy cloud.
FAQ
Can I use frozen blueberries? Yes, but toss them in a bit of flour first to keep them from sinking.
How long do these muffins last? Best eaten within a couple of days at room temperature since the meringue doesn’t freeze well.
Is the meringue difficult to make? It takes a few minutes of beating but is pretty forgiving. Just watch for stiff, glossy peaks.
Can these be made vegan? I haven’t tried it, but swapping eggs for alternatives might change the texture.
Ready to try something a little different with your morning muffin? Save this recipe, print it out, and don’t be surprised if you find yourself craving these blueberry muffins with their lemony meringue topping again and again.