Heavenly Lemon Blueberry Muffins

🕒 Prep: 10 min
🔥 Cook: 25 min
🍽 Serves: 12
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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.

Ingredients for Heavenly Lemon Blueberry Muffins

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.

Tips & Tricks

  • Use room temperature ingredients for a smoother batter and better rise.
  • Toss the blueberries in a bit of flour before folding them in to prevent them from sinking to the bottom.
  • If you prefer a less sweet muffin, reduce the sugar to 1/2 cup.
  • For a more intense lemon flavor, add a teaspoon of lemon juice to the wet ingredients.

Serving Suggestions

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.

Frequently Asked Questions

Can I use frozen blueberries?
Yes, you can! Just make sure to thaw and drain them well before adding to the batter to avoid excess moisture.
How should I store these muffins?
Store them in an airtight container at room temperature for up to two days, or freeze for longer storage.
Can I use whole wheat flour?
You can substitute up to half of the all-purpose flour with whole wheat flour. The texture will be slightly denser.

Heavenly Lemon Blueberry Muffins Recipe Walkthrough

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.

Why You'll Love This Recipe

  • The perfect balance of tart lemon and juicy blueberries.
  • Quick and easy to make with simple ingredients you likely have on hand.
  • A delightful crunchy top thanks to the turbinado sugar.
  • Great for breakfast, brunch, or an afternoon snack.

Ingredients

1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1 large egg
1/3 cup milk
1 tsp vanilla extract
Zest of 1 lemon
1 cup fresh blueberries
2 tbsp turbinado sugar for topping

Step-by-step Instructions

1. Preheat oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, salt, and baking powder.
3. In another bowl, combine vegetable oil, egg, milk, vanilla extract, and lemon zest.
4. Add wet ingredients to dry ingredients and stir until just combined.
5. Gently fold in the blueberries.
6. Spoon the batter into the prepared muffin cups, filling them about three-quarters full.
7. Sprinkle turbinado sugar on top of each muffin.
8. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
9. Let muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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