Lemon Blueberry Muffins

Discovering these lemon blueberry muffins felt like uncovering a morning treasure. The first time I baked them, the bright lemon scent filled the kitchen and instantly lifted my mood, making the quiet start to the day feel special.

I remember the day unexpected guests arrived and these muffins were still warm from the oven. Everyone swore they were homemade bakery quality, and honestly, I felt like I had cracked a delicious code.

Ingredients

• All-purpose flour: I always reach for unbleached flour to ensure a tender crumb that isn't too dense.
• Granulated sugar: It balances the tartness of lemon without overpowering the blueberries.
• Baking powder and baking soda: These work together to give the muffins a perfect rise and fluffy texture.
• Eggs: Bring everything together and add richness to the batter.
• Whole milk or buttermilk: Buttermilk adds a lovely tang, but whole milk works just fine if that's what you have on hand.
• Unsalted butter: Melted and cooled, it adds moisture and flavor that canned oil just can't replicate.
• Lemon zest and juice: These brighten every bite and keep the muffins fresh tasting.
• Vanilla extract: Rounds out the flavors with a subtle sweetness.
• Fresh or frozen blueberries: I generally use fresh if possible but frozen works great as long as you don't thaw them first.
• Coarse sugar for sprinkling (optional): Adds a sweet crunch on top that feels extra special.

Instructions

Get Everything Ready:

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it. The smell of warm oven air always starts the anticipation.

Mix Dry Ingredients:

In a large bowl, whisk together all-purpose flour, sugar, baking powder, baking soda, and salt. The dry ingredients need to be evenly combined so rise happens just right.

Whisk Wet Ingredients:

In a separate bowl, combine eggs, milk or buttermilk, melted and cooled butter, lemon zest, lemon juice, and vanilla extract until smooth. The lemon scent here makes you smile.

Combine and Stir Gently:

Pour wet ingredients into the dry and stir just until combined. Overmixing will toughen the muffins, so a few small lumps are okay.

Fold in Blueberries:

Gently fold blueberries into the batter, spreading them evenly to avoid clumping or sinking. You might see a few purple streaks in the batter which is totally fine.

Fill Muffin Cups:

Spoon the batter into muffin cups, filling each about 3/4 full. If you like, sprinkle coarse sugar on top for a sweet crunch.

Bake:

Place in the oven and bake for 20 to 22 minutes, until muffin tops turn golden and a toothpick inserted comes out clean.

Cool Before Enjoying:

Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. The smells here will have your mouth watering.

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This dish quickly became more than breakfast—it&rsquos a comfort on rainy days and a welcome bright note at brunch gatherings with friends.

Keeping It Fresh

These muffins stay moist for days when stored airtight at room temperature. For longer freshness, wrap them tightly and freeze for up to three months. Warm gently before serving to bring back that fresh-baked feeling.

When You're Missing Something

If you don't have buttermilk, stirring a teaspoon of lemon juice into milk and letting it sit for 5 minutes will do the trick. Also, almond extract can be swapped in for vanilla for a lovely twist.

Serving Ideas That Clicked

Enjoy these muffins plain or with a smear of butter or lemon glaze. They pair wonderfully with a cup of tea or freshly brewed coffee.

• Sprinkle a bit of cinnamon sugar on top before baking for a cozy flavor.
• Try adding chopped nuts for some crunch if you like.
• Make sure to let the muffins cool properly to prevent them from becoming soggy inside.

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Thanks for stopping by my kitchen chat! I hope these muffins bring a little bright joy to your mornings and snacks.

Your Questions Answered

→ How do I prevent blueberries from sinking?

Toss blueberries with a small amount of flour before folding into the batter to help keep them evenly distributed.

→ Can I use frozen blueberries?

Yes, add them directly into the batter without thawing to avoid excess moisture.

→ What substitutes work for buttermilk?

You can use whole milk or plant-based milk with a splash of lemon juice or vinegar for a similar tang.

→ How can I add extra lemon flavor?

Include lemon zest in the batter and consider a light lemon glaze after baking for added brightness.

→ Are these muffins suitable for vegetarians?

Yes, they contain no meat products and rely on eggs and dairy for texture and richness.