There's something undeniably delightful about the combination of lemon and blueberry. These Zesty Lemon Blueberry Muffins bring together the tangy brightness of lemon with the sweet burst of fresh blueberries, creating a treat that's perfect for any time of year.
The foundation of these muffins is all-purpose flour, which provides the structure. Granulated sugar sweetens the muffins, while unsalted butter adds richness and moisture. We use milk to keep them soft, and eggs to bind everything together. Baking powder gives the muffins a nice lift, and a pinch of salt balances the flavors. Vanilla extract enhances the overall taste, while lemon zest and lemon juice deliver that signature zesty punch. The star of the show, fresh blueberries, provide juicy bursts of sweetness. For the crumb topping, a combination of brown sugar, flour, and cold butter creates a delightful crunch.
These muffins are delightful on their own but can be elevated with a smear of soft cream cheese or a dollop of lemon curd. For a cozy breakfast, pair them with a hot cup of chamomile tea or a crisp glass of iced coffee.
First things first, preheat your oven to 375°F (190°C) and line a muffin tin with paper liners. This step ensures your muffins won't stick and will come out easily.
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. This dry mix is your muffin base, so make sure everything is well combined to avoid any clumps.
In a separate bowl, mix the melted butter, milk, eggs, vanilla extract, lemon zest, and lemon juice. Once everything is well integrated, pour this wet mixture into the dry ingredients. Stir until you see no more streaks of flour, but be gentle and avoid over-mixing.
Now, gently fold in the blueberries. This step requires a bit of care so you don't crush the berries and end up with blue batter.
Divide the batter evenly among the muffin cups, filling each about 3/4 full. This allows room for the muffins to rise without spilling over.
For the crumb topping, combine brown sugar, flour, and cold butter in a small bowl. Use your fingers or a fork to mix until the mixture resembles coarse crumbs, then sprinkle it generously over each muffin.
Pop the muffin tin 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 them cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
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