It’s one of those mornings when the usual breakfast just isn’t enough. The aroma of fresh blueberries mingling with a hint of lemon fills the kitchen as the oven hums softly in the background. I remember pulling these muffins out, the meringue just starting to brown on top, and thinking, this is exactly the kind of treat mornings deserve. The way the tangy lemon cuts through the sweet blueberry, and the light fluffiness of the meringue—it’s a little dance of flavors that feels both indulgent and fresh. I might have been distracted halfway through by a call or two, so the meringue wasn’t as perfectly piped as I’d hoped, but honestly, that rustic charm made it feel more like home.
Why You’ll Love It
- Bright bursts of blueberry paired with a lemony twist that wakes up your taste buds.
- The fluffy, airy meringue topping adds a special touch without feeling too heavy.
- Great for breakfast or a light dessert, and it’s easy to make ahead for busy mornings.
- It’s simple — and that’s kind of the point. No need for complicated steps to impress yourself.
Just a heads-up: the meringue topping is best enjoyed fresh since freezing can change the texture a bit. But if you have leftovers, storing them in a cool spot for a day or two works fine.
PrintBlueberry Muffin with Lemon Meringue
Delight in these moist and fluffy blueberry muffins topped with a light, tangy lemon meringue. This unique combination brings a burst of fresh blueberries and zesty lemon flavor with a sweet, airy meringue topping perfect for breakfast or dessert.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 muffins
Ingredients
2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, melted and cooled
1 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries
2 large egg whites (for meringue)
1/4 teaspoon cream of tartar
1/2 cup granulated sugar (for meringue)
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
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, 3/4 cup granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk the melted butter, buttermilk, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix; some lumps are okay.
Fold in the fresh blueberries gently to avoid breaking them.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake the muffins 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 mixing bowl, beat the 2 egg whites with cream of tartar on medium speed until soft peaks form.
Gradually add 1/2 cup granulated sugar, a tablespoon at a time, while continuing to beat on high speed until stiff, glossy peaks form.
Gently fold in the fresh lemon juice and lemon zest into the meringue.
Once the muffins are done baking, remove them from the oven and immediately spoon or pipe the lemon meringue evenly on top of each muffin.
Return the muffins to the oven and bake for an additional 5 minutes or until the meringue is lightly golden.
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.
Kitchen Notes
No fancy equipment needed here; a good mixer helps with the meringue, but a whisk and some elbow grease can do the trick if you’re patient. These muffins shine best when served alongside a cup of coffee or tea, especially on a slow weekend morning. If you want to switch things up, I’ve tried swapping blueberries for raspberries or even blackberries, and it adds an interesting twist, though the lemon meringue pairs best with the bright blueberry flavor. Sometimes I’ve even added a sprinkle of chopped nuts on top before baking for a little crunch, but I can’t say it’s a must. I haven’t tested it with dairy-free butter yet, so if you try that, let me know how it goes.
FAQ
Can I make these muffins ahead of time? Yes, you can bake the muffins in advance but add the lemon meringue topping just before serving to keep it light and fluffy.
What if I don’t have buttermilk? A quick substitute is mixing milk with a teaspoon of lemon juice or vinegar and letting it sit for a few minutes.
Is it okay to use frozen blueberries? Fresh blueberries work best here, but if frozen is all you have, just make sure to thaw and drain them well to avoid soggy batter.
These muffins have a way of turning an ordinary morning into something a little more memorable. Give them a try next time you want a breakfast that feels just right — not too sweet, not too heavy, but perfectly bright and fluffy.