Lemon Blueberry Muffins

🕒 Prep: 15 min
🔥 Cook: 25 min
🍽 Serves: 12
★★★★★
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If you’re looking for a delightful balance of tangy and sweet, these Lemon Blueberry Muffins are your answer. Bursting with fresh blueberries and a hint of zesty lemon, they're perfect for breakfast or a midday treat.

Ingredients for Lemon Blueberry Muffins

All-purpose flour forms the base of our muffins, giving them structure. Granulated sugar adds sweetness, balancing the tartness of the lemons. Unsalted butter, melted, ensures a moist, tender crumb. Eggs provide richness and help the muffins rise beautifully. A splash of vanilla extract enhances the overall flavor profile.

Milk adds moisture, while baking powder and baking soda work together to ensure a good rise. A touch of salt enhances all the flavors. The essential lemon zest infuses the batter with a refreshing citrus aroma. Finally, fresh blueberries add bursts of juicy sweetness throughout each muffin.

Tips & Tricks

  • Toss the blueberries in a little flour before folding them into the batter to prevent sinking.
  • If you don’t have fresh blueberries, frozen ones work too — just toss them in frozen to prevent excess juice.
  • Zest the lemon directly over the mixing bowl to catch all those fragrant oils.

Serving Suggestions

These muffins are fantastic on their own, but for an elevated experience, pair them with a dollop of mascarpone cheese or a smear of lemon curd. They also make a great addition to a brunch spread alongside a frittata or a fresh fruit salad.

Frequently Asked Questions

Can I use whole wheat flour instead of all-purpose flour?
Yes, but the texture will be denser. Consider using half all-purpose and half whole wheat for a balance.
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.
Can I make these muffins dairy-free?
Absolutely, substitute the butter with a dairy-free margarine and use almond or soy milk.

Lemon Blueberry Muffins Recipe Walkthrough

First off, preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. This gives you a head start while you prep the batter. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This dry mix will be the backbone of your muffins.

In another bowl, mix the melted butter with the eggs, vanilla extract, milk, and lemon zest. It's best to add the wet ingredients to the dry, stirring gently. Overmixing can lead to dense muffins, so just mix until everything looks combined.

Fold in the blueberries carefully. You want them well distributed, but too much stirring can break them. Scoop the batter into your lined muffin tin, filling each cup about two-thirds full. Pop them in the oven for 20-25 minutes. You'll know they're done when a toothpick inserted into the center comes out clean.

Once baked, let them cool in the pan for about 5 minutes, then transfer them to a wire rack. This helps them cool evenly and avoids soggy bottoms.

Why You'll Love This Recipe

  • Easy to make with simple ingredients you likely already have.
  • Incredible flavor combination of lemon and blueberry.
  • Perfectly moist and fluffy texture.
  • Freezer-friendly for easy make-ahead breakfasts.

Ingredients

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

Step-by-step Instructions

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, combine the melted butter, eggs, vanilla extract, milk, and lemon zest.
4. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined.
5. Fold in the blueberries carefully to avoid breaking them.
6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
8. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

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