If you’re craving a bright and delightful treat, these Lemon Zest Blueberry Muffins are your answer. They’re bursting with juicy blueberries and a refreshing hint of lemon that perfectly captures the essence of sunny days.
Butter: Provides richness and flavor, helping to create a tender crumb.
Granulated sugar: Sweetens the muffins and helps with browning.
Eggs: Bind the ingredients together and add moisture.
Vanilla extract: Enhances the overall flavor profile with a subtle warmth.
All-purpose flour: Forms the structure of the muffins.
Baking powder: Gives the muffins their lift and fluffiness.
Salt: Balances the sweetness and enhances the other flavors.
Milk: Adds moisture, making the muffins soft and tender.
Lemon zest: Infuses the muffins with a fresh, zesty aroma and taste.
Blueberries: The star ingredient, providing natural sweetness and a pop of color.
These muffins pair beautifully with a dollop of whipped cream or a smear of lemon curd. For a complete breakfast, serve them alongside Greek yogurt and a drizzle of honey. They’re also fantastic as an afternoon pick-me-up with a cup of green tea.
Start by preheating your oven to 375°F and lining a 12-cup muffin tin with paper liners to prevent sticking. In a large bowl, cream together the softened butter and sugar until the mixture becomes light and fluffy—this usually takes about 2-3 minutes with an electric mixer.
Next, add the eggs one at a time, beating well after each addition to ensure everything is well incorporated. Stir in the vanilla extract, which adds a lovely depth of flavor.
In a separate bowl, whisk together the flour, baking powder, and salt. This step ensures that the baking powder and salt are evenly distributed throughout the flour.
Gradually add the dry ingredients to the creamed mixture, alternating with the milk. You’ll want to start and end with the flour mixture. Mix until just combined—overmixing can lead to tough muffins.
Gently fold in the lemon zest and the blueberries, which you’ve tossed with a tablespoon of flour to prevent them from sinking to the bottom of the muffins. Be careful not to break the berries as you fold them in.
Divide the batter evenly among the muffin cups, filling each about three-quarters full. Pop them into the oven and bake for 20-25 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. This short cooling period helps them set and makes them easier to handle.
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