Zesty Lemon Blueberry Muffins a Berry Good Start to Your Day
Recipe Introduction
Quick Hook
Fancy a cuppa and a lemon blueberry muffin ? Honestly, is there anything better? These aren't just any blueberry muffins recipe either. These lemon blueberry muffins are bursting with flavour.
Brief Overview
These delightful homemade muffins have roots in classic American baking. It's a pretty easy muffin recipe . Prep takes about 20 minutes, baking 20-25.
This recipe makes 12. Perfect for sharing... or not!
Main Benefits
Packed with zesty lemon blueberry muffins goodness! Blueberries are full of antioxidants. They’re fab for breakfast or a cheeky afternoon treat.
What makes them special? The zingy lemon and juicy blueberries. It's the best lemon muffins I have ever tasted!. Ready to create your muffin batter recipe ?
Why You'll Love This Easy Muffin Recipe
Do you ever crave something simple but delicious? These breakfast muffins are just that! I remember once trying a shop bought one.
It was dry and tasteless. Never again! This easy muffin recipe is far superior.
Plus, baking with blueberries is just so satisfying. Seeing those little pops of color in the muffin batter recipe is pure joy.
Trust me, they’re worth the tiny bit of effort. The lemon blueberry muffins will be gone in a flash!.
Ingredients You'll Need
Alright, let's gather our bits. You'll need flour, sugar, baking powder, baking soda, salt. Don't forget the veg oil, milk, yogurt, eggs, lemon juice, zest, vanilla, and of course, blueberries.
Fresh or frozen, doesn’t matter.
Ingredients & Equipment for Zesty Lemon Blueberry Muffins
Right then, let's talk ingredients. We're making lemon blueberry muffins , and quality counts. Trust me, using the right stuff makes all the difference. These lemon blueberry muffins will change your life.
Main Ingredients: Let's Get Specific
Okay, so here's the breakdown. Remember, precise measurements are key for this blueberry muffins recipe .
- Flour: 2 cups (250g) all-purpose, plus extra for the blueberries.
- Sugar: ¾ cup (150g) granulated.
- Baking Powder: 2 teaspoons .
- Baking Soda: ½ teaspoon .
- Salt: ¼ teaspoon .
- Vegetable Oil: ½ cup (120ml). Use a neutral one.
- Milk: ½ cup (120ml).
- Greek Yogurt/Sour Cream: ¼ cup (60ml).
- Eggs: 2 large .
- Lemon Juice: 2 tablespoons . Freshly squeezed, yeah?
- Lemon Zest: 1 tablespoon .
- Vanilla Extract: 1 teaspoon .
- Blueberries: 1 ½ cups (200g) fresh or frozen.
For the blueberries, plump and juicy are what we want. If using frozen, don't thaw them first! The zest adds so much lemon flavour.
Seasoning Notes: The Magic Touch
Don't skip the zest. Seriously . It's what makes these lemon muffins sing. A pinch of salt enhances sweetness. It's like a flavor hug.
Vanilla extract is non-negotiable. For a zesty lemon blueberry muffins , you can add a pinch of nutmeg.
If you haven't got greek yogurt, sour cream it is!
Equipment Needed: Keep It Simple
You don't need fancy gadgets for this easy muffin recipe .
- Muffin Tin: A 12-cup one.
- Muffin Liners: Paper ones are your friend.
- Mixing Bowls: Large and medium.
- Whisk: For the dry and wet ingredients.
- Spatula: To fold in the blueberries gently.
- Measuring Cups & Spoons: Essential, obvs.
- Zester: For that gorgeous lemon zest.
- Citrus Juicer: Makes squeezing lemons easier.
- Ice Cream Scoop: For even batter distribution.
No zester? Use a fine grater. No ice cream scoop? A large spoon works too. That's all there is to it for your muffin batter recipe ! Time to whip up some homemade muffins !
Zesty Lemon Blueberry Muffins: Baking Magic in Minutes!
Honestly, who can resist a lemon blueberry muffin ? I know I can't! These aren't your average breakfast muffins . We're talking bakery style goodness right from your own oven.
This easy muffin recipe is perfect for a weekend treat or a quick midweek pick-me-up. Think of them as little sunshine bombs.
Ready to bake? I swear, this blueberry muffins recipe will be your new go-to.
Prep Steps: Let's Get Organised
Good mise en place is vital. First, get all your ingredients out. It makes things so much smoother. Then, preheat your oven to 375° F ( 190° C) .
Line a 12-cup muffin tin with paper liners or grease it really well. Trust me on this one. Nobody wants stuck muffins.
Essential mise en place ensures you are organised from the get go. It's half the battle!
step-by-step: Muffin Magic
- Whisk together 2 cups (250g) flour , ¾ cup (150g) sugar , 2 teaspoons baking powder , ½ teaspoon baking soda , and ¼ teaspoon salt .
- In another bowl, whisk ½ cup (120ml) oil , ½ cup (120ml) milk , ¼ cup (60ml) yogurt , 2 large eggs , 2 tablespoons lemon juice , 1 tablespoon lemon zest , and 1 teaspoon vanilla .
- Pour the wet into the dry. Stir gently! Lumps are okay; do not overmix .
- Toss 1 ½ cups (200g) blueberries with a tablespoon of flour. This keeps them afloat.
- Fold the blueberries into your muffin batter recipe .
- Fill each muffin cup about ¾ full. Bake for 20- 25 minutes until golden.
Pro Tips for Perfect Lemon Muffins
One golden rule: Don't overmix the batter ! Seriously. It leads to tough, sad muffins. Also, room temperature ingredients matter. They help create a tender crumb.
Common mistakes? Overbaking! A toothpick should come out clean. You can store these homemade muffins at room temperature for up to 2 days, but let's be real, they'll be gone way before that.
Recipe Notes for the Best Lemon Blueberry Muffins
Right, so you're about to bake some zesty lemon blueberry muffins ! These are my go-to breakfast muffins recipe. I love how easy this muffin recipe is! Here are a few extra pointers.
These will make sure your batch of homemade muffins is absolutely spot on.
Serving Suggestions: Dress 'Em Up!
First things first, presentation. For lemon blueberry muffins , a simple dusting of icing sugar makes them look super fancy.
You can use a stencil for a cute design. These easy muffin recipe creations pair perfectly with a spot of tea (English Breakfast, naturally!) or a glass of cold milk.
If you're feeling adventurous, a dollop of lemon curd takes these muffin recipes to the next level. I once served these with vanilla ice cream.
Oh my gosh! People went wild!
Storage Tips: Keep 'Em Fresh!
Honestly, these lemon muffins never last long in my house. But if you have any leftovers, store them in an airtight container at room temperature for up to 3 days.
To keep them even fresher, pop them in the fridge for up to a week. For long term storage, you can freeze these blueberry muffins recipe .
Just wrap them individually in cling film and then place them in a freezer bag. They'll keep for up to 2 months.
When ready to eat, defrost at room temperature or microwave for a few seconds.
Variations: Mix It Up!
Fancy a change? You can easily make these lemon blueberry muffins gluten-free by using a gluten-free flour blend. For a dairy-free version, swap the milk for almond milk or oat milk.
And did you know? You can swap the blueberries for raspberries or blackberries. This makes this muffin batter recipe very forgiving.
During autumn, try adding a pinch of cinnamon and some chopped apples for a seasonal twist.
Nutrition Basics: A Little Goodness
Each of these homemade muffins provides a moderate amount of calories, around 220 per muffin. They offer a bit of protein (3g) and carbohydrates (28g).
Baking with blueberries adds antioxidants, which are great for your health. Plus, lemon muffins offer a little boost of Vitamin C.
Remember, this recipe is not for everyone; always consume in moderation.
I hope you try out these lemon blueberry muffins ! They're easy, delicious, and perfect for any occasion. I'm sure that even if you've never tried baking with blueberries , your result will be spectacular! Happy baking, folks!
Frequently Asked Questions
Why are my lemon blueberry muffins tough and not light and fluffy like they should be?
That's a classic baking blunder, isn't it? The most common culprit is overmixing the batter. Remember, you want to gently combine the wet and dry ingredients until just moistened. Overmixing develops the gluten in the flour, resulting in a tougher muffin.
Also, make sure your baking powder and baking soda are fresh old ones lose their oomph!
How do I stop the blueberries from sinking to the bottom of my lemon blueberry muffins?
Ah, the dreaded blueberry sink! The best trick is to toss your blueberries with a tablespoon or two of flour before adding them to the batter. This creates a light coating that helps them stay suspended. Using slightly thicker batter can also help.
If you’re using frozen blueberries, don't thaw them first; toss them frozen with the flour and fold them in gently.
Can I freeze lemon blueberry muffins, and how should I store them?
Absolutely! Lemon blueberry muffins freeze beautifully. Let them cool completely on a wire rack, then wrap them individually in cling film and place them in a freezer safe bag or container. They'll keep for up to 2-3 months. To thaw, simply leave them at room temperature for an hour or two.
For storage at room temperature, keep them in an airtight container for up to 3 days. They're often best on day one or two.
I want to make these lemon blueberry muffins healthier. Are there any substitutions I can make?
Good on you for looking after your gut! You can definitely tweak the recipe to make it a bit healthier. Try substituting whole wheat flour for half of the all-purpose flour (it will change the texture slightly). You could also reduce the amount of sugar or use a sugar substitute like erythritol or stevia.
Replacing some of the oil with unsweetened applesauce is another option to reduce fat content.
My lemon blueberry muffins are browning too quickly on top, but the inside isn't done yet. What can I do?
That's a common issue! If your muffins are browning too fast, try loosely tenting the muffin tin with foil during the last 5-10 minutes of baking. This will shield the tops from direct heat and prevent them from burning. Also, make sure your oven temperature is accurate. An oven thermometer is a great investment!
Zesty Lemon Blueberry Muffins A Berry Good Start
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 220 calories |
|---|---|
| Fat | 11g |
| Fiber | 1g |
