Lemon Blueberry Muffins
These Lemon Blueberry Muffins are a delightful combination of tart lemon and sweet blueberries. Perfect for breakfast or a snack, they're easy to make and irresistibly moist.
Equipment
- Muffin tin
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Rubber spatula
- Oven
- Toothpick or cake tester
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk or 1 cup milk with 1 tbsp vinegar
- 1/4 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp lemon zest from about 1 lemon
- 2 tbsp lemon juice freshly squeezed
- 1 cup fresh blueberries rinsed and dried
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl, mix the buttermilk, vegetable oil, egg, vanilla extract, lemon zest, and lemon juice until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the blueberries using a rubber spatula, being careful not to crush them.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Chef's Tips:
• For best results, use fresh blueberries rather than frozen
• Avoid overmixing the batter to prevent tough muffins
• Serve warm with a dollop of whipped cream or a drizzle of lemon glaze for added indulgence
Food Safety:
• Ensure blueberries are washed and dried to prevent excess moisture in the batter
• Store muffins in an airtight container to maintain freshness