There’s something about a quiet Sunday morning that invites a special kind of baking—something that feels both comforting and a little adventurous. This blueberry muffin with lemon meringue captures that mood perfectly. Imagine the scent of warm blueberries wafting from the oven, mingling with the fresh zing of lemon zest, while the meringue browns gently on top. It’s a subtle invitation to slow down and savor the moment, even if you’re slightly distracted by the soft hum of the radio or the half-read book on the kitchen table.
I remember the first time I baked these muffins. I was halfway through folding the batter when I realized I’d left the blueberries in the fridge—not quite thawed but not completely frozen either. They still gave the muffins that juicy pop, though, and the lemon meringue topping added a lightness I hadn’t expected. The balance between sweet and tangy felt kind of like the morning itself—bright, a little messy, perfectly imperfect.
Why You’ll Love It:
– The blueberries burst with fresh flavor but don’t overwhelm the delicate crumb.
– The lemon meringue topping adds a fluffy, tangy contrast that’s not too sweet.
– It’s simple—and that’s kind of the point. No need for complicated steps or rare ingredients.
– Baking time is reasonable, so it’s doable even when your morning isn’t entirely free.
– The meringue might require a bit of careful timing, but the payoff is worth that tiny bit of extra effort.
If you’re worried about the lemon meringue setting just right, don’t be. It’s forgiving enough to handle a few seconds longer or shorter in the oven. And while these muffins are best enjoyed fresh, they keep nicely for a couple of days if you cover them well.
PrintBlueberry Muffin with Lemon Meringue
Delight in moist blueberry muffins topped with a light, fluffy lemon meringue. This unique combination offers a burst of fresh blueberry flavor paired with a tangy, sweet lemon topping that bakes to a golden perfection.
- 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
3 large egg whites
1/2 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
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.
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 together 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. Do not overmix; the batter should be slightly lumpy.
Carefully fold the fresh blueberries into the batter, ensuring they are evenly distributed.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake the muffins for 18-20 minutes or until a toothpick inserted into the center comes out clean.
While the muffins are baking, prepare the lemon meringue topping. In a clean 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 1/2 cup granulated sugar, one tablespoon at a time, while beating on high speed until stiff, glossy peaks form.
Gently fold in the lemon juice and lemon zest until just combined.
When muffins are done, remove them from the oven and reduce oven temperature to 350°F (175°C).
Spoon or pipe the lemon meringue topping generously over each muffin.
Return the muffins to the oven and bake for an additional 5 minutes, or until the meringue is lightly golden on top.
Remove from the oven and allow muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Kitchen Notes:
You won’t need anything fancy here—just a reliable mixer for the meringue and a muffin tin that’s seen a few batches before. When serving, these muffins shine alongside a cup of your favorite morning brew, or even a dollop of Greek yogurt if you want a little extra tang. If you’re feeling experimental, you could swap the blueberries for blackberries or raspberries, though the lemon meringue might shift slightly in flavor. Some days I’ve left out the lemon zest when I was in a hurry, and while it’s less bright, the muffins still come together nicely. And if you don’t have buttermilk, a splash of milk with a teaspoon of vinegar usually does the trick, though the texture might be a bit different.
FAQ:
Q: Can I make these muffins ahead of time?
A: They’re best fresh, but you can store them in an airtight container for up to two days at room temperature. The meringue topping will soften over time.
Q: Can I freeze these muffins?
A: Freezing isn’t recommended because the lemon meringue can separate and lose its texture.
Q: What if I don’t have cream of tartar?
A: It helps stabilize the meringue, but you can try a pinch of lemon juice as a substitute.
Q: Can I use frozen blueberries?
A: Yes, but toss them in a little flour first to prevent sinking.
Give this muffin a try next time the weekend slows down just enough to let you enjoy something new. You might find yourself lingering in the kitchen a little longer than planned, and that’s perfectly okay.