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These Mackinac Lemon-Blueberry Muffins are kissed with lemon essence and explode with the sweet flavor of frozen blueberries, making them the perfect year-round treat!
A Brief History
The original Mackinac (pronounced Mack-in-awe) Blueberry Muffins are thought to have been created at the Hotel Iroquois on Mackinac Island, Michigan. Over time, their recipe has become well known for incorporating fresh blueberries and lemon zest, and for dipping the baked muffin tops in butter, then sugar, making it a cherished delicacy linked to the island’s rich culinary tradition.
Why You’ll 🫶🏻 these Muffins
These muffins are perfect for those who enjoy baking sweet blueberry muffins year-round when the berries are not in peak season. They are light, fluffy, and not thick and heavy. Each bite is filled with sweet, juicy blueberries, a bright lemon zing, and a pleasant tang from Greek yogurt, which adds moisture and a tender crumb. The ingredients are primarily common pantry items you likely already have, and they mix together quickly. Additionally, the sweet, crunchy, buttery lemon-sugar topping makes them absolutely irresistible! Enjoy! ~Nicole 🫐🍋
Key Ingredients for Mackinac Lemon-Blueberry Muffins
Frozen Blueberries are the star of these incredible muffins, making them a year-round treat. They are picked at optimal ripeness, washed, and rapidly frozen to preserve their sweetness and nutritional value. Look for packages labeled IQF (individually quick-frozen). These berries are not frozen in clumps, which is not ideal for these muffins. Also, check the expiration date to guarantee freshness. Older frozen berries may have formed ice crystals, and this will add moisture and blue streaking to the muffin batter.
Lemon Zest adds a vibrant citrus flavor to these muffins. It enhances the overall flavor by adding a fresh, tangy element that pairs well with the blueberries’ sweetness.
Greek Yogurt adds hydration and a smooth, creamy texture while increasing protein content. It helps make a light muffin and can also reduce the need for extra fats or sugars. Since this is where most of the fat comes from, opt for 2% or whole yogurt.
Dry Ingredients: Flour provides the structure and texture of blueberry muffins, while baking powder serves as a leavening agent, making the muffins rise and remain fluffy. Salt enhances the overall flavor, balancing the sweetness and highlighting the blueberries’ flavor.
Wet Ingredients: Sugar adds sweetness and aids browning; butter adds flavor and moisture; and eggs provide structure and richness. Together, they produce a tender, delicious muffin texture.
Pure Vanilla Extract enhances the muffins’ flavor with a deep, fragrant sweetness that balances the blueberries’ tanginess.
Equipment Needed
- Kitchen scale
- Measuring cups and spoons
- 12-cup standard muffin pan
- Fine Microplane zester
- Small citrus juicer
- Glass nesting bowls
- Silicone kitchen brush
Tips for Making Mackinac Lemon-Blueberry Muffins
*Note- I have divided the sugar, lemon zest, and butter between the topping and the muffin batter in the recipe to aid you, instead of listing each ingredient as one.
**Note- Before beginning the recipe, it is important to weigh (7½ ounces or 1½ cups) the frozen blueberries and keep them frozen until ready to add them to the batter. DO NOT be tempted to add more than the recipe calls for; the muffins will collapse after baking due to the added moisture and weight. I know this from experience!
- Generously spray a 12-cup muffin tin, including the top, with non-stick baking spray. (I like to use a paper towel to gently spread the spray into the crevices and to even out any oil pools.) For the topping, combine ¼ cup of the sugar (about 50 grams) with 2 teaspoons of the lemon zest in a small bowl. In another small bowl, melt 2 tablespoons (1 ounce) of the butter. Set aside.
- For the batter, whisk together the dry ingredients (flour, baking powder, and salt) in a medium bowl. In a separate large bowl, whisk together the wet ingredients (yogurt, the remaining 5 tablespoons (2½ ounces) of melted butter, eggs, the remaining 1¼ cups (about 250 grams) of sugar, and vanilla).
- Using a rubber spatula, fold the dry ingredients into the wet ingredients just until combined. It’s ok if you see a few streaks of flour. DO NOT OVERMIX.
- Quickly remove the blueberries from the freezer just until evenly distributed. Again, DO NOT OVERMIX.
- Using a lightly greased #12 (3-ounce) ice cream scoop or a ⅓-cup dry-measuring cup, portion the batter into the prepared muffin tin and evenly distribute any remaining batter among the cups. Brush batter with the 2 tablespoons of melted butter and sprinkle with the lemon-sugar (about 1 teaspoon per cup). Bake in a preheated 400°F oven until golden, about 20-25 minutes.
Substitution
- You can use whole-fat Greek yogurt for a richer taste. Since yogurt is the primary source of fat, I do not recommend 0%. That may result in a dry muffin.
- Sour cream (light or regular) can be substituted for the Greek yogurt.
Serving Suggestions
These Mackinac Lemon-Blueberry muffins are delicious on their own, still warm with a cup of coffee, tea, a glass of fresh juice, or cold milk. However, they can also be enjoyed with a schmear of butter or a drizzle of honey.
They are an obvious choice for breakfast or brunch, whether you are treating your family or hosting a special occasion or holiday.
Here are some breakfast or brunch dishes to serve with the muffins…
Yes, you can use fresh blueberries. Rinse the blueberries and pat them dry before adding them to the batter. Test for doneness and reduce the cooking time if needed to account for the warmer temperature of the fresh berries.
Yes. You can freeze these muffins, but the topping will be slightly less crunchy. Wrap them individually in storage wrap, then place them in a freezer-safe container. Freeze for up to two months. Thaw at room temperature.
Yes. I like extra-large eggs because I feel you get a little bit more for your money, but large eggs can be used. I do not recommend using medium or small eggs.
Other muffins you might enjoy…
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Mackinac Lemon-Blueberry Muffins
Equipment
- Fine Microplane zester
Ingredients
For the Topping
- ¼ cup (about 50 grams) granulated sugar
- 2 tablespoons freshly grated lemon zest
- 2 tablespoons (1 ounce) unsalted butter
For the Muffin Batter
- 5 tablespoons (2 ½ ounces) unsalted butter, melted
- 1 ¼ cup (about 250 grams) granulated sugar
- 3 teaspoons (same as 1 tablespoon) freshly grated lemon zest
- 2 ½ cups (about 352 grams or 12 ½ ounces) unbleached all-purpose flour
- 4 teaspoons baking powder
- ¾ teaspoon Kosher salt
- 1 ½ cups (about 12 ounces) 2% Greek yogurt
- 2 extra-large eggs
- ½ teaspoon pure vanilla extract
- 7 ½ ounces (about 213 grams or no more than 1 ½ cups) frozen blueberries
Instructions
For the Topping
- In a small bowl, melt the 2 tablespoons of butter in the microwave at 40 % power for 30-second intervals until melted; set aside. In another small bowl, combine the ¼ cup of sugar with 2 teaspoons of lemon zest; set aside.
For the Muffin Batter
- Place a rack in the middle of the oven and preheat to 400℉. Generously spray a 12-cup muffin tin with non-stick baking spray, including the top. Using a paper towel, evenly spread the spray and wipe away excess.
- In a small bowl, melt the 5 tablespoons of butter in the microwave at 40 % power for 30-second intervals until melted; set aside.
- Whisk flour, baking powder, and salt together in a medium bowl. In a separate, larger bowl, whisk together the yogurt, melted butter, eggs, 1 ¼ cups of sugar, and 3 teaspoons of lemon zest.
- Using a rubber spatula, fold the flour mixture into the yogurt mixture just until combined. Quickly fold in the frozen blueberries just until evenly distributed. DO NOT overmix. Using a lightly greased #12 ice-cream scoop or a ⅓-cup dry-measuring cup, portion the batter among the cups in the prepared muffin tin, then evenly distribute any remaining batter among the cups.
For the Topping
- Brush the batter with the melted butter and sprinkle with the lemon sugar (about 1 teaspoon per muffin cup).
- Bake until the muffins are golden brown, and a toothpick or skewer inserted in the center comes out with just a few crumbs attached, about 20-25 minutes, rotating the pan halfway through baking. Let the muffins cool in the pan on a wire rack for 10-15 minutes. Gently rotate the muffin to ensure easy removal. Transfer the muffins to a rack and let cool for another 10-15 minutes. Serve warm or at room temperature. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Adapted from Cook’s Country, August/September 2017
