Zesty Lemon Blueberry Muffins

Delight in the tangy twist of these Zesty Lemon Blueberry Muffins, perfect for breakfast or a midday snack. Each bite bursts with fresh blueberries and a hint of lemon zest, providing a refreshing and moist experience.

Prep time: 15 minutes
Cook time: 25 minutes
Serves: 12

Ingredients

2 cups all-purpose flour

1 cup granulated sugar

1/2 cup unsalted butter, melted

1/2 cup milk

2 large eggs

2 tsp baking powder

1/2 tsp salt

1 tsp vanilla extract

1 cup fresh blueberries

1 tbsp lemon zest

1/4 cup lemon juice

1/4 cup brown sugar

1/4 cup all-purpose flour

1/4 cup cold butter, cubed

Instructions

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.

2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.

3. In another bowl, mix melted butter, milk, eggs, vanilla extract, lemon zest, and lemon juice until combined.

4. Add the wet ingredients to the dry ingredients and stir until just combined.

5. Gently fold in the blueberries.

6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.

7. In a small bowl, combine brown sugar, flour, and cold butter to form a crumb topping; sprinkle over the muffin batter.

8. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

9. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Reheating

Reheat muffins in a preheated oven at 350°F (175°C) for 5-10 minutes or microwave for 15-30 seconds.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.