Brighten your day with these delightful Lemon Blueberry Muffins!
Bursting with fresh blueberries and a hint of zesty lemon, these muffins are perfect for breakfast, brunch, or a sweet snack.
Follow this simple recipe to make moist and flavorful muffins that everyone will love.
Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 1/2 cups fresh or frozen blueberries
- 2 tablespoons all-purpose flour (for coating the blueberries)
Equipment:
- Muffin tin
- Paper muffin liners or non-stick cooking spray
- Mixing bowls
- Whisk
- Spatula
- Zester or grater
Instructions:
Preheat the Oven:
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or spray with non-stick cooking spray.
Mix Dry Ingredients:
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Mix Wet Ingredients:
In another bowl, whisk together the melted butter, buttermilk, eggs, vanilla extract, lemon zest, and lemon juice until well combined.
Combine Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Be careful not to overmix, as this can make the muffins tough.
Prepare the Blueberries:
In a small bowl, toss the blueberries with 2 tablespoons of flour to coat. This helps prevent the blueberries from sinking to the bottom of the muffins during baking.
Fold in the Blueberries:
Gently fold the coated blueberries into the muffin batter, being careful not to crush them.
Fill the Muffin Tin:
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake the Muffins:
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are lightly golden.
Cool and Serve:
Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.
Tips and Variations:
For extra lemon flavor, drizzle the cooled muffins with a simple lemon glaze made from powdered sugar and lemon juice.
Substitute half of the all-purpose flour with whole wheat flour for a heartier texture.
Add a streusel topping made from butter, sugar, and flour for a crunchy finish.
Nutritional Information (per serving):
- Note: Nutritional values may vary depending on portion size and specific ingredients used.
Enjoy Your Lemon Blueberry Muffins!
These Lemon Blueberry Muffins are perfect for any occasion, from breakfast to a sweet afternoon treat.
The combination of tangy lemon and juicy blueberries creates a refreshing and delightful flavor that’s hard to resist.
Enjoy them fresh from the oven or store them for a quick and tasty snack anytime!