Description
These Lemon Blueberry Muffins are a delightful combination of zesty lemon and juicy blueberries, perfect for breakfast or a snack. Soft, moist, and bursting with fresh fruit flavor, they are easy to make and enjoy any time of day.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon flour (for tossing with blueberries)
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
- 2 tablespoons fresh lemon juice
- 1/2 cup milk
Add-ins
- 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)
Optional Topping
- Coarse sugar for topping
Instructions
- Preheat the Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents throughout the batter.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes. This step incorporates air and creates a tender crumb.
- Add Eggs and Flavorings: Beat in the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract, lemon zest, and freshly squeezed lemon juice to infuse the batter with bright citrus flavor.
- Combine Wet and Dry Ingredients: Add the dry ingredients in two additions, alternating with the milk, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overworking the batter and keep muffins tender.
- Incorporate Blueberries: Toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom while baking. Gently fold the coated blueberries into the batter.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. This ensures even baking and nicely shaped muffins.
- Add Optional Topping: Sprinkle coarse sugar evenly over the tops of the muffins if you want a sweet, crunchy crust.
- Bake: Place the muffins in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents sogginess.
Notes
- These muffins freeze well for up to 2 months—wrap tightly and thaw before eating.
- Substitute buttermilk for regular milk to add extra moisture and a subtle tang.
- Try adding a lemon glaze on top for an additional burst of citrus flavor and sweetness.