Looking for a way to brighten up your morning routine? These Heavenly Lemon Blueberry Muffins are just the ticket! Bursting with fresh blueberries and a hint of zesty lemon, they’re a perfect combo of sweet and tangy.
All-purpose flour is the base of our muffins, providing structure and texture. Granulated sugar adds sweetness while also contributing to the muffins' moistness. A small amount of salt enhances the flavor of the other ingredients. Baking powder is our leavening agent, helping the muffins rise to fluffy perfection. Vegetable oil keeps the muffins tender and moist, avoiding dryness that can sometimes occur with butter. A single large egg binds the ingredients together. Milk adds moisture and richness, while vanilla extract brings a warm, aromatic flavor. The zest of 1 lemon infuses the muffins with a bright, citrusy flavor that complements the fresh blueberries beautifully. Finally, a sprinkle of turbinado sugar on top gives a delightful crunch and extra sweetness.
These muffins are delightful on their own, but you can elevate them by serving with a dollop of whipped cream or a smear of your favorite jam. They pair wonderfully with a cup of earl grey tea or a frothy cappuccino, making them a fabulous addition to any brunch spread.
Start by preheating your oven to 375°F and lining a muffin tin with paper liners. This way, you’ll be ready to pop your muffins in as soon as the batter is mixed. In a large bowl, whisk together the all-purpose flour, granulated sugar, salt, and baking powder. This ensures that the dry ingredients are evenly distributed, giving you a consistent texture throughout your muffins.
In another bowl, combine the wet ingredients: vegetable oil, egg, milk, vanilla extract, and lemon zest. Whisk these together until they’re well blended, which might take a minute or two. It’ll smell amazing already with that lemon zest and vanilla!
Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined. You don’t want to overmix here; a few lumps are absolutely fine. Overmixing can make the muffins tough, and nobody wants that.
Now, it’s time for the blueberries. Gently fold them into the batter, being careful not to crush them. This way, you’ll get those lovely bursts of fruit in every bite.
Spoon the batter into your prepared muffin cups, filling each about three-quarters full. This leaves room for them to rise without overflowing. Sprinkle a little turbinado sugar on top of each muffin for that magical crunchy topping.
Place the muffin tin in your preheated oven and bake for 20-25 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Let them cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. This helps prevent them from getting soggy in the pan.