Lemon Blueberry Muffins

Lemon Blueberry Muffins are a delightful treat, perfect for breakfast or a midday snack. Bursting with fresh blueberries and zesty lemon flavor, they offer a soft and fluffy texture that will satisfy your taste buds. Whether you’re enjoying them warm out of the oven or at room temperature, these muffins bring a sense of sunshine to any occasion. The combination of sweet and tart flavors makes them an irresistible choice for muffin lovers!

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 35-40 minutes
• Servings: 12 muffins
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: 160
• Protein: 3g
• Carbohydrates: 24g
• Fat: 7g
• Fiber: 1g
• Sugar: 8g
• Sodium: 150mg

Why Make This Lemon Blueberry Muffins

These Lemon Blueberry Muffins are not only delicious, but they are also incredibly easy to prepare. The zesty lemon zest refreshes the palate, while the blueberries provide a burst of sweetness. Perfect for brunch, picnics, or even as a quick breakfast on busy mornings, they impress everyone with their vibrant color and flavor. Plus, the recipe calls for simple ingredients that you likely already have at home, making it an accessible baking project for all skill levels.

How to Make Lemon Blueberry Muffins

Step 1: Preparation

Preheat your oven to 375°F (190°C) and line a muffin tin with muffin liners. This step ensures that your muffins don’t stick and makes for easy cleanup.

Step 2: Mixing

In a large bowl, combine 1 1/2 cups of all-purpose flour, 1/2 cup of granulated sugar, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Mix these dry ingredients together thoroughly to ensure even distribution of the leavening agents.

Step 3: Combining Ingredients

In another bowl, whisk together 1/2 cup of melted unsalted butter, 1/2 cup of milk, 1 large egg, 1 teaspoon of vanilla extract, 1 tablespoon of lemon zest, and 1 tablespoon of lemon juice. The melted butter adds richness, while the milk keeps the muffins moist.

Step 4: Baking

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. Gently fold in 1 cup of fresh blueberries, making sure they are evenly dispersed throughout the batter. Divide the batter evenly among the muffin cups and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let the muffins cool for a few minutes before transferring them to a wire rack.

How to Serve Lemon Blueberry Muffins

Serve these muffins warm, drizzled with a little honey or spread with butter for extra flavor. Pair them with a cup of tea or coffee for a delightful morning ritual or an afternoon pick-me-up. They are also great for brunch gatherings, served alongside fresh fruit or yogurt.

How to Store Lemon Blueberry Muffins

To store the muffins, place them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them for up to 3 months. Just make sure they are cooled completely before wrapping them tightly in plastic wrap and placing them in a freezer-safe bag.

Expert Tips for Perfect Lemon Blueberry Muffins

• Use Fresh Blueberries: Fresh blueberries hold up better in batter and provide the best flavor.
• Don’t Overmix: Mixing too much can lead to dense muffins. Stir until just combined.
• Lemon Zest: Don’t skip the lemon zest; it makes a big difference in flavor.
• Check for Doneness: Ovens can vary, so check your muffins a few minutes before the timer goes off to avoid overbaking.

Delicious Variations

• Lemon Poppy Seed Muffins: Add a tablespoon of poppy seeds for a delightful twist.
• Cream Cheese Filling: Spoon a little cream cheese into the center of each muffin before baking for a rich surprise.
• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend.

Frequently Asked Questions

• Can I use frozen blueberries?
  Yes, you can use frozen blueberries. Just add them directly to the batter without thawing them first, as this helps prevent them from bleeding into the batter.

• How can I make these muffins healthier?
  You can substitute whole wheat flour for half of the all-purpose flour and reduce the sugar slightly to make a healthier version.

• What is the best way to thaw frozen muffins?
  To thaw frozen muffins, simply leave them at room temperature for a few hours or microwave them for about 15-20 seconds.

• Can I add nuts to the muffins?
  Absolutely! Chopped walnuts or pecans can add a nice crunch. Just keep in mind that this may alter the flavor balance slightly.

• What if I don’t have lemon juice?
  If you don’t have lemon juice, you can use vinegar or skip it altogether. Just remember that the lemon juice adds a nice tartness to balance the sweetness.

Conclusion

Lemon Blueberry Muffins are a delightful blend of flavors that everyone will love. With their soft texture and vibrant taste, they are perfect for breakfast, snacks, or even as a light dessert. We hope you try this easy and enjoyable recipe that will brighten up your day. Happy baking!

Lemon Blueberry Muffins

---

• Author: lydia
• Total Time: 40 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Delightful muffins bursting with fresh blueberries and zesty lemon flavor, perfect for breakfast or a snack.

---

Ingredients

Scale 1x2x3x

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1/2 cup milk
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 1 cup fresh blueberries

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with muffin liners.
2. In a large bowl, combine all-purpose flour, granulated sugar, baking powder, baking soda, and salt; mix thoroughly.
3. In another bowl, whisk together melted butter, milk, egg, vanilla extract, lemon zest, and lemon juice.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in fresh blueberries.
5. Divide the batter evenly among the muffin cups and bake for 20-25 minutes or until a toothpick comes out clean. Let cool on a wire rack.

Notes

Serve warm with honey or butter. Store in an airtight container for up to 3 days or freeze for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin
• Calories: 160
• Sugar: 8g
• Sodium: 150mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg