These Lemon Blueberry Muffins are bursting with sunshine-y flavor! They're perfectly moist, tender, and absolutely irresistible. The bright lemon zest complements the juicy blueberries beautifully. Think of the ultimate breakfast treat, the perfect accompaniment to your morning coffee, or a delightful afternoon snack—these muffins fit the bill. I actually created this recipe after my friend, Sarah, told me how much she missed her grandma's blueberry muffins.
I tweaked and perfected it for a few months until my taste buds were completely satisfied! The result is a recipe that's both easy to follow and produces consistently delicious results. Whether you're a seasoned baker or a complete newbie, you'll be able to whip up a batch of these heavenly muffins in no time. Trust me; it's way easier than you think. So grab your mixing bowls, let’s bake!
Required Equipments
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Muffin tin
- Muffin liners (optional)
- Oven
Lemon Blueberry Muffins: Frequently Asked Questions
Lemon Blueberry Muffins
These Lemon Blueberry Muffins are the perfect blend of zesty lemon and sweet blueberries. Easy to make and even easier to devour!
⏳ Yield & Time
Yield: 12 servings
Preparation Time: 10 minutes
Cook Time: 18 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). This is crucial for evenly baked muffins. Don't skip this step!
- Line a 12-cup muffin tin with paper liners. This will make cleanup a breeze and help the muffins to keep their shape. If you dont' have liners, make sure to grease your muffin tin really well.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Make sure to get rid of any lumps! Whisk those little guys away!
- In a separate bowl, whisk together the melted butter, granulated sugar, brown sugar, eggs, lemon zest, and vanilla extract. This is your wet ingredients crew, combining them in a separate bowl keeps the batter from getting clumpy. Trust me on this one!
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix! A few lumps are okay; overmixing will make your muffins tough. We aim for a slightly lumpy, well-mixed batter.
- Gently fold in the blueberries and lemon juice. Be gentle! We don't want to smush all those beautiful blueberries.
- Fill each muffin liner about 2/3 full. We need room for those babies to rise and have their muffin moment.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on your muffins. It’s ok to check earlier to make sure they aren’t getting too dark.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Impatient? I get it, but letting them cool properly prevents them from getting soggy.
- Once cool, drizzle with lemon glaze (recipe below) if desired. This adds another layer of lemony goodness that is just divine!
📝 Notes
- For the lemon glaze: Whisk together 1 cup of powdered sugar with 2-3 tablespoons of lemon juice until smooth. Add more lemon juice if needed to reach desired consistency.
- Make sure your blueberries are fresh and not frozen.
- You can use different types of berries or even add chocolate chips to the batter for extra flavor
🍎 Nutrition
Calories: 250
Protein: 4g
Fat: 10g
Carbohydrates: 35g
Fiber: 2g
Calcium: 20mg
