Lemon Blueberry Muffins
Indulge in the delightful combination of zesty lemon and fresh blueberries with these scrumptious lemon blueberry muffins. They are light, fluffy, and bursting with flavor, making them a perfect treat for any time of the day. Whether enjoyed warm from the oven or as a grab-and-go breakfast, these muffins are sure to brighten your day. Let’s dive into this easy and rewarding recipe that will have your kitchen smelling heavenly!
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- 1 tbsp lemon zest
- 1 cup fresh blueberries
Servings and Cooking Time
This recipe yields 12 muffins. Preparation time is about 15 minutes, with a cooking time of 20-25 minutes.
Nutritional Value
Each muffin (about 1 muffin) contains approximately 190 calories, 6g fat, 29g carbohydrates, 2g protein, and 1g dietary fiber.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, combine flour, sugar, baking powder, and salt.
- In another bowl, whisk together melted butter, eggs, vanilla extract, and milk.
- Mix the wet ingredients into the dry ingredients until just combined.
- Gently fold in lemon zest and blueberries, being careful not to overmix.
- Divide the batter evenly among the muffin cups.
- Bake in the preheated oven for 20-25 minutes or until a toothpick comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.
- Optional: Dust with powdered sugar before serving.
- Enjoy warm or at room temperature!
Alternative Ingredients
You can substitute all-purpose flour with whole wheat flour for a healthier option. Greek yogurt can replace milk for added creaminess. Additionally, try frozen blueberries if fresh ones are unavailable; just fold them in straight from the freezer.
Serving and Pairings
These lemon blueberry muffins pair wonderfully with a cup of tea or coffee. They are also a great addition to brunch spreads alongside fresh fruit or yogurt.
Storage and Reheating
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 3 months. Reheat in the microwave for a few seconds or in the oven at 350°F until warmed through.
Cooking Mistakes
- Overmixing the batter can lead to dense muffins.
- Using cold ingredients can affect the batter’s consistency.
- Not preheating the oven may result in uneven baking.
- Skipping the lemon zest can diminish flavor.
- Overbaking will make the muffins dry.
Helpful Tips
- Measure flour correctly by spooning it into the cup.
- Let the butter cool slightly before mixing with eggs.
- Use fresh, plump blueberries for the best flavor.
- Consider adding a lemon glaze for extra sweetness.
FAQs
Can I use frozen blueberries?
Yes, frozen blueberries work well. Just fold them in without thawing to prevent bleeding into the batter.
How do I prevent muffins from sticking to the liners?
Ensure you use quality liners and lightly grease them if needed, especially with high-fat batters.
What can I use if I don’t have eggs?
You can substitute each egg with ¼ cup of unsweetened applesauce or ¼ cup of yogurt.
Can I make these muffins gluten-free?
Yes, use a gluten-free all-purpose flour blend, and check that your baking powder is gluten-free.
How can I make these muffins more lemony?
Increase the lemon zest or add a tablespoon of lemon juice for a more intense flavor.
Conclusion
These lemon blueberry muffins are a delightful combination of sweet and tart, perfect for any occasion. Easy to make and even easier to enjoy, they will quickly become a favorite in your baking repertoire. Give them a try and experience the burst of flavor in every bite!
Lemon Blueberry Muffins
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter melted
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- 1 tbsp lemon zest
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, combine flour, sugar, baking powder, and salt.
- In another bowl, whisk together melted butter, eggs, vanilla extract, and milk.
- Mix the wet ingredients into the dry ingredients until just combined.
- Gently fold in lemon zest and blueberries, being careful not to overmix.
- Divide the batter evenly among the muffin cups.
- Bake in the preheated oven for 20-25 minutes or until a toothpick comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.
- Optional: Dust with powdered sugar before serving.
- Enjoy warm or at room temperature!
