Lemon Blueberry Dream Muffins

🕒 Prep: 15 min
🔥 Cook: 25 min
🍽 Serves: 12
★★★★★
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Meet your new favorite treat: Lemon Blueberry Dream Muffins. Bursting with zesty lemon and juicy blueberries, these muffins are perfect for any occasion. Simple to make yet irresistibly delicious, they're a delightful way to start your day or sweeten up an afternoon break.

Ingredients for Lemon Blueberry Dream Muffins

All-purpose flour forms the backbone of our muffins, giving them structure. The granulated sugar sweetens the mix just right, while the unsalted butter adds a rich, moist texture. Fresh blueberries bring a burst of natural sweetness and color. Milk keeps the batter smooth and creamy, and lemon juice provides that tart zing we love. Baking powder helps the muffins rise to fluffy perfection. A touch of salt balances the flavors. Eggs add richness and bind everything together. Vanilla extract enhances the overall flavor profile, while the zest of 1 lemon intensifies that citrusy goodness.

Tips & Tricks

  • For a stronger lemon flavor, add an extra teaspoon of lemon zest.
  • Toss blueberries in a bit of flour before adding to the batter to prevent them from sinking.
  • Use room temperature eggs for better incorporation into the batter.
  • If using frozen blueberries, do not thaw them. Add directly to the batter for best results.

Serving Suggestions

These muffins are a treat on their own, but they also pair wonderfully with a dollop of whipped cream or a smear of softened cream cheese. Try serving them with a side of fresh fruit salad for a bright and balanced breakfast. For an elegant brunch, pair with a light lemon tea or a chilled glass of prosecco.

Frequently Asked Questions

Can I use frozen blueberries?
Yes, frozen blueberries work well. Just add them directly to the batter without thawing to prevent excess moisture.
How can I make these muffins dairy-free?
Substitute the milk with almond milk or any other non-dairy milk, and use coconut oil instead of butter.
How should I store these muffins?
Store them in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Lemon Blueberry Dream Muffins Recipe Walkthrough

First things first, preheat your oven to 375°F. While it's warming up, line a muffin tin with paper liners to prevent sticking. In a large bowl, whisk together your dry ingredients: flour, sugar, baking powder, and salt. This ensures everything is evenly distributed.

In a separate bowl, melt your butter and mix it with milk, eggs, lemon juice, and vanilla extract. Whisk until everything is well combined. Now, gradually pour this wet mix into your dry ingredients. Stir gently until they just come together. Overmixing can make the muffins tough, so just a few turns should do it.

Fold in the blueberries and lemon zest with care. You want the blueberries well distributed but not crushed. Spoon the batter evenly into your lined muffin cups. It's okay if they're a little full; these muffins love to rise.

Slide your muffin tin into the preheated oven and bake for 20-25 minutes. Keep an eye on them after 20 minutes; a toothpick inserted into the center should come out clean when they're done. Let them cool in the tin for about 5 minutes before transferring to a wire rack to finish cooling completely.

Why You'll Love This Recipe

  • Bright and refreshing citrus flavor with every bite.
  • Rich, buttery texture that melts in your mouth.
  • Beautifully balanced with the sweetness of fresh blueberries.
  • Easy to whip up in under an hour, perfect for busy mornings.
  • Great for sharing or enjoying solo with a cozy cup of tea.

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, melted
1 cup fresh blueberries
1/2 cup milk
1/4 cup lemon juice
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
Zest of 1 lemon

Step-by-step Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, combine melted butter, milk, eggs, lemon juice, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Gently fold in the blueberries and lemon zest.
6. Divide the batter evenly among the prepared muffin cups.
7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
8. Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

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