If you're craving a delightful treat with a zesty twist, these Tangy Lemon Blueberry Muffins are your answer. Packed with juicy blueberries and a hint of lemon zest, these muffins are perfect for any occasion, whether it’s a quick breakfast or a sweet snack.
Blueberries are the star of the show, adding sweetness and a juicy texture. Fresh or frozen both work, but fresh is ideal if they're in season. Granulated sugar helps to sweeten the muffins and balance the tartness of the lemon. All-purpose flour provides structure, making the muffins rise beautifully. Unsalted butter gives a rich flavor and keeps the muffins moist. Milk contributes to the tenderness of the crumb. Lemon zest is the key to that tangy kick, offering a fresh citrus aroma. Baking powder is the leavening agent that helps the muffins rise. Vanilla extract enhances the overall flavor, adding a warm, sweet undertone. Lastly, a pinch of salt intensifies the sweetness and flavor depth, while eggs bind everything together, adding richness.
These muffins are delightful on their own, but for an extra treat, serve them warm with a pat of butter or a dollop of whipped cream. Pair with a cup of hot chamomile tea or a glass of cold milk for a comforting experience.
First, get your oven preheating to 375°F (190°C) and line a muffin tin with paper liners. This setup ensures that your muffins are ready to go once the batter is mixed.
In a large bowl, cream together the butter and sugar until light and fluffy — this should take about 2-3 minutes with an electric mixer. This step is crucial as it incorporates air into the batter, resulting in a lighter muffin.
Next, beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and lemon zest. The zest gives your batter a lovely fragrance and flavor.
In another bowl, sift together the flour, baking powder, and salt. This step helps to evenly distribute the baking powder and prevents lumps.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the flour mixture. This method helps to maintain a smooth batter without overmixing, which can make muffins dense.
Now, gently fold in the blueberries. Be careful not to crush them too much, as they can make the batter purple and overly moist.
Spoon the batter into your prepared muffin cups, filling each about 2/3 full. This allows room for the muffins to rise beautifully.
Bake in your preheated oven for 20-25 minutes. You’ll know they’re done when a toothpick inserted into the center of a muffin comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
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