Irresistible Lemon Blueberry Muffins Recipe – Easy & Delicious

The aroma of freshly baked lemon blueberry muffins wafts through the air, making your mouth water. Imagine biting into a warm muffin bursting with juicy blueberries and zesty lemon, leaving you craving more.

These delightful treats aren’t just for breakfast; they brighten any occasion—whether it’s a lazy Sunday morning or a last-minute get-together. The tantalizing combination of sweet and tart flavors will have everyone at the table smiling and reaching for seconds.

My family can’t get enough of these muffins; they practically vanish within minutes whenever I bake them.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use this staple for a light and fluffy muffin texture; it’s the foundation of your batter.

• Granulated Sugar: A touch of sweetness enhances the flavor without overpowering the lemon or blueberries.

• Baking Powder: This leavening agent is key for creating that lovely lift in your muffins.

• Salt: Just a pinch helps balance the sweetness and enhances all the flavors in the mix.

• Unsalted Butter: Melted butter adds richness; be sure it’s not too hot when mixing in other ingredients.

• Eggs: Two large eggs provide structure while adding moisture and richness to your muffins.

• Milk: Whole milk keeps your muffins tender; you can also use buttermilk for added flavor.

• Zest of 1 Lemon: Fresh lemon zest brightens the flavor; don’t skip this important step!

• Fresh Blueberries: Opt for plump, juicy blueberries to give each muffin bursts of fruity goodness.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or spray with nonstick cooking spray. This prevents sticking and makes cleanup easier later.

Combine dry ingredients by whisking together flour, sugar, baking powder, and salt in a large bowl until well mixed. The blend should look almost as fluffy as a cloud—if only it tasted like one!

In another bowl, mix melted butter, eggs, milk, and lemon zest until thoroughly combined. You want everything cozy together like old friends at a reunion—a little bubbly is fine!

Pour the wet ingredients into the dry mixture gently folding until just combined. Be careful not to overmix; we’re making muffins not cement! The batter should be slightly lumpy with hints of flour still visible.

Gently fold in those beautiful blueberries; they’ll add pops of color and flavor throughout your muffins. Don’t squish them too much—keep their integrity intact!

Scoop equal amounts of batter into each muffin cup until they are about three-quarters full. This ensures they have room to rise without overflowing like a volcano during an eruption.

Bake in your preheated oven for 18-20 minutes or until golden brown on top. You’ll know they’re done when you can insert a toothpick into the center and it comes out clean—just like magic!

Allow your muffins to cool in the pan for about five minutes before transferring them to a wire rack to cool completely. Try not to eat them straight from the oven—they’ll be hotter than your ex’s temper!

Enjoy these delicious lemon blueberry muffins fresh out of the oven or stored in an airtight container at room temperature for up to three days. If you can resist—the best part is savoring them while sipping coffee on lazy mornings!

Perfecting the Cooking Process

Start by preheating your oven to 375°F. Mix dry ingredients first, then blend in wet ones for a perfect batter consistency.

Add Your Touch

Consider adding lemon zest for extra brightness or swapping blueberries for raspberries for a twist on flavor.

Storing & Reheating

Store muffins in an airtight container at room temperature for up to three days. Reheat in the microwave for 10-15 seconds before serving.

Baking these lemon blueberry muffins reminds me of my grandmother’s kitchen filled with laughter and delicious aromas. Her secret was always a pinch of love, which I now try to sprinkle into every batch I make.

FAQ

Can I use frozen blueberries in lemon blueberry muffins?

Yes, but ensure they are thawed and drained to prevent excess moisture.

How can I make these muffins healthier?

Substitute half the flour with whole wheat flour and reduce sugar slightly.

What’s the best way to serve lemon blueberry muffins?

Serve warm with a pat of butter or a drizzle of honey for added sweetness.

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Lemon Blueberry Muffins

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Lemon blueberry muffins are the perfect blend of sweet and tart flavors that will brighten your mornings and delight your taste buds. Each muffin is a warm, fluffy delight bursting with juicy blueberries and zesty lemon zest, creating an irresistible treat for breakfast or snacks. Easy to make and visually stunning, these muffins are sure to impress your family and friends.

• Author: Ethan Carter
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: Approximately 12 muffins 1x
• Category: Breakfast/Dessert
• Method: Baking
• Cuisine: American

Ingredients

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• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 cup whole milk (or buttermilk)
• Zest of 1 lemon
• 1 cup fresh blueberries

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Instructions

1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or spray with nonstick cooking spray.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt until combined.
3. In another bowl, mix melted butter, eggs, milk, and lemon zest until well blended.
4. Pour wet ingredients into dry ingredients; fold gently until just combined (batter should be lumpy).
5. Gently fold in blueberries.
6. Scoop batter into muffin cups until three-quarters full.
7. Bake for 18-20 minutes or until golden brown and a toothpick comes out clean.
8. Cool in the pan for five minutes before transferring to a wire rack.

Nutrition

• Serving Size: 1 serving
• Calories: 210
• Sugar: 10g
• Sodium: 180mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 50mg