Lemon Blueberry Muffins
These Lemon Blueberry Muffins are a delightful mix of tangy lemon and sweet blueberries, perfect for breakfast, snacks, or dessert. Ready in just 30 minutes, they’re a quick and easy treat that everyone will love.
Equipment
- Muffin tin
- Mixing bowls
- Whisk or mixer
- Spatula
- Lemon zester
- Muffin scoop optional
- Cooling rack
Ingredients
Dry Ingredients
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup melted butter
- 3/4 cup granulated sugar
- 2 large eggs
- Zest and juice of 1 lemon
- 1/2 cup milk
Add-ins
- 1 cup fresh or frozen blueberries (tossed with 1 tablespoon flour)
Instructions
- Preheat oven to 400°F (200°C). Grease a muffin tin or line with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, combine melted butter, sugar, eggs, lemon zest, and lemon juice.
- Gradually add the wet mixture to the dry ingredients, mixing gently until just combined.
- Fold in the blueberries, ensuring not to crush them.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the tin for 5 minutes, then transfer to a cooling rack.
Notes
Tips & Variations
- Toss blueberries with a tablespoon of flour to prevent them from sinking.
- For a gluten-free option, substitute all-purpose flour with almond flour.
- Add a sprinkle of cinnamon or nutmeg for a warm spice flavor.
- Top muffins with coarse sugar before baking for a crunchy finish.
- Replace lemon zest with orange zest for a citrus twist.
Storage & Reheating
- Room Temperature: Store in an airtight container for up to 3 days.
- Freezing: Freeze individually wrapped muffins in a freezer-safe bag for up to 3 months.
- Reheating: Thaw at room temperature or microwave for 20-30 seconds for a warm treat.