Lemon Blueberry Muffins
Indulge in the delightful combination of zesty lemon and plump blueberries with these scrumptious lemon blueberry muffins. Perfectly fluffy and bursting with flavor, these muffins are ideal for breakfast or a sweet afternoon snack. The bright citrus notes elevate the blueberries, creating a refreshing treat that will brighten your day. Let’s dive into the recipe and enjoy the wonderful world of baking!
Ingredients
– 1 ½ cups all-purpose flour
– 1 cup fresh blueberries
– ½ cup granulated sugar
– ½ cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 tablespoon lemon zest
– ½ cup milk
– 2 teaspoons baking powder
– ½ teaspoon salt
Servings and Cooking Time
This recipe yields 12 muffins. Preparation time is 15 minutes, and cooking time is 20-25 minutes.
Nutritional Value
Each serving (1 muffin) contains approximately 180 calories, 7g of fat, 24g of carbohydrates, 1g of fiber, and 3g of protein. This is based on a standard serving size of one muffin.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the vanilla extract and lemon zest for added flavor.
5. In a separate bowl, combine the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet mixture, alternating with milk, until just combined.
7. Gently fold in the fresh blueberries to avoid breaking them.
8. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
9. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
10. Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack.
Alternative Ingredients
You can substitute fresh blueberries with frozen ones, but be sure to toss them in flour to prevent sinking. Greek yogurt can replace milk for a creamier texture, and you can use coconut oil in place of butter for a dairy-free version.
Serving and Pairings
These muffins pair wonderfully with a cup of tea or coffee. Enjoy them fresh out of the oven or with a dollop of whipped cream for a sweet treat. They also make great additions to brunch spreads.
Storage and Reheating
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. Reheat in the microwave for about 15-20 seconds to enjoy warm.
Cooking Mistakes
- Overmixing the batter can lead to dense muffins.
- Not measuring ingredients accurately can affect texture and taste.
- Skipping the lemon zest reduces the flavor intensity.
- Underbaking can result in soggy muffins.
- Using cold eggs or butter can hinder proper mixing.
Helpful Tips
- Measure flour using the spoon-and-level method for accuracy.
- Let the muffins cool completely before storing them.
- Always preheat the oven to ensure even baking.
- Experiment with adding nuts for extra crunch.
FAQs
Can I use lemon juice instead of zest?
While lemon juice can provide some flavor, zest gives a more intense lemony aroma. It’s best to use both for the best results.
How can I make these muffins gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. Make sure to check the blend’s packaging for any specific baking instructions.
What can I do if the muffins are too dry?
If your muffins turn out dry, consider adding a bit more milk or an extra egg next time. Also, avoid overbaking.
How do I know when the muffins are done?
Insert a toothpick in the center of a muffin; if it comes out clean or with a few crumbs, they are done.
Can I add other fruits?
Absolutely! Chopped strawberries or raspberries work well. Just be mindful of the moisture content.
Conclusion
Lemon blueberry muffins are a delightful way to start your day or enjoy during a snack. With their perfect balance of sweetness and acidity, they are sure to be a hit with family and friends. Bake a batch today and enjoy the delicious flavors!
Lemon Blueberry Muffins
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup fresh blueberries
- ½ cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- ½ cup milk
- 2 teaspoons baking powder
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and lemon zest for added flavor.
- In a separate bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, until just combined.
- Gently fold in the fresh blueberries to avoid breaking them.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack.
