Lemon Blueberry Muffin Bliss is the perfect way to brighten up any morning or afternoon snack. These muffins are bursting with fresh blueberries and a zesty lemon glaze that makes them irresistibly flavorful. Easy to make, they are sure to become a household favorite.
The backbone of these muffins is all-purpose flour, providing structure and stability. Granulated sugar sweetens the muffins just right, while baking powder helps them rise beautifully. A pinch of salt enhances all the flavors. The vegetable oil keeps the muffins moist without overwhelming other flavors. A single large egg adds richness and helps bind everything together. Milk contributes to the moistness and creates a tender crumb. For flavor, a splash of vanilla extract and a tablespoon of lemon zest are key. The stars of the show are fresh blueberries, which add bursts of juiciness. Finally, a quick lemon glaze made from lemon juice and powdered sugar brings it all together with a sweet-tart finish.
These muffins are fantastic on their own, but you can serve them warm with a pat of butter for extra indulgence. Pair them with a cup of Earl Grey tea or a tall glass of milk for a refreshing break.
First, preheat your oven to 375°F. While it’s warming up, line a muffin tin with paper liners. This little step will save you from sticky muffin bottoms, making cleanup a breeze. In a large bowl, whisk together your dry ingredients: flour, sugar, baking powder, and salt. Give it a good whisk to ensure everything's evenly combined.
In another bowl, mix together the wet ingredients. Start with the vegetable oil, then add in the egg, milk, vanilla extract, and lemon zest. Stir until everything is harmoniously blended, and the zest is evenly distributed. Now, gently stir the wet ingredients into the dry mixture. Be careful not to overmix — just stir until there are no visible streaks of flour. You want the batter to be lumpy but moist.
It's time to fold in the blueberries. Be gentle here to avoid bursting them too much. This keeps the batter from turning purple and prevents the muffins from becoming too wet. Divide the batter evenly among the muffin cups, filling each about three-quarters full. This gives them room to rise without overflowing.
Pop them into the oven for 18 to 20 minutes. Keep an eye on them, and when a toothpick inserted into the center comes out clean, they’re done. Let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
While they cool, whip up the glaze by mixing lemon juice and powdered sugar until smooth. Once the muffins are cool, drizzle the glaze over the top. This adds a sweet, tangy finish that's simply delightful.
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