1. Prepare the Oven and Muffin Cups:
Preheat the oven to 400°F (204°C).
Line muffin cups with paper liners (8 for large muffins, 10 for standard muffins, or 22 for mini muffins).
Lightly grease the tops of the muffin tin with oil to prevent sticking, especially if you’re making oversized muffins.
2. Make the Batter:
Zest the lemon using a microplane or citrus zester. In a small bowl, combine the zest and 3/4 cup sugar. Rub the zest into the sugar with your fingers until it’s fragrant and the sugar becomes lemony.
In a large bowl, whisk together 1 ½ cups flour, the lemon sugar, 2 teaspoons baking powder, and 1/4 teaspoon salt.
In a measuring jug, combine 1/3 cup oil, 1 large egg, and enough milk to reach the 1-cup mark (about 1/3 cup milk). Add 1 teaspoon vanilla extract and whisk until combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. The batter will be thick; be careful not to overmix.
Fold in the blueberries and about 2 tablespoons lemon juice from the lemon you zested earlier.
3. Bake the Muffins:
Divide the batter evenly between the muffin cups, filling them to the top if you want big-topped muffins.
Sprinkle the tops of the muffins with the remaining 1 tablespoon sugar. You can also add a thin slice of lemon to the top of each muffin for a decorative touch, and sprinkle more sugar on top of the lemon slices.
Bake for 15 to 20 minutes or until the tops are golden and a toothpick inserted into the center of a muffin comes out with crumbs, not wet batter.
Transfer the muffins to a cooling rack.
4. Storing the Muffins:
Room Temperature: Store the muffins in a sealed plastic bag at room temperature for up to 3 days.
Freezing: Wrap the muffins tightly in aluminum foil or freezer bags and freeze for up to 3 months. Thaw at room temperature or warm in the oven before serving.
Serving Suggestions:
Serve these muffins warm, with a spread of butter or cream cheese, or alongside a cup of coffee or tea for a perfect breakfast or snack.
Cooking Tips:
Don’t overmix the batter! Overmixing can lead to dense, dry muffins. Stir just until the ingredients are combined.
If you’re using frozen blueberries, no need to thaw them. Toss them lightly in flour to prevent them from sinking to the bottom of the muffins.
Nutritional Benefits:
Lemon zest and juice provide a refreshing burst of vitamin C.
Blueberries are rich in antioxidants and vitamins, promoting overall health.
Dietary Information:
Vegetarian: This recipe is naturally vegetarian.
Dairy-free: Use a non-dairy milk alternative like almond or oat milk for a dairy-free version.
Nutritional Facts (per muffin):
Calories: 220
Protein: 4g
Carbohydrates: 30g
Fat: 9g
Fiber: 1g
Why You’ll Love This Recipe:
Tangy and Sweet: The combination of fresh lemon and sweet blueberries makes these muffins irresistible.
Quick and Easy: Simple ingredients and minimal prep time make this a go-to recipe for busy mornings.
Customizable: Use your favorite berries or add other mix-ins like nuts or chocolate chips for variety.
Conclusion:
These Lemon Blueberry Muffins are light, fluffy, and bursting with flavor. They’re easy to make and are perfect for a quick breakfast or snack. Whether you’re serving them fresh from the oven or enjoying them the next day, these muffins are sure to brighten your day with their tangy lemon flavor and juicy blueberries.
Frequently Asked Questions:
Can I use frozen blueberries instead of fresh?
Yes! Frozen blueberries work well. Just toss them lightly in flour before adding them to the batter to prevent them from sinking.
Can I substitute the milk with non-dairy milk?
Absolutely! Almond, oat, or soy milk all work as great substitutes.
How do I store leftover muffins?
Store them in a sealed plastic bag at room temperature for up to 3 days or freeze them for up to 3 months.
Can I reduce the sugar?
Yes, you can reduce the sugar if you prefer a less sweet muffin. Try cutting it down to 1/2 cup.
What if I don’t have lemon?
You can skip the lemon and still have delicious blueberry muffins, or try using orange zest and juice for a different flavor twist.
How can I make my muffins rise more?
Make sure your oven is fully preheated, and avoid overmixing the batter to help your muffins rise higher.
Can I make mini muffins instead of regular-sized?
Yes! This recipe will yield about 22 mini muffins. Adjust the baking time to around 10-12 minutes.
Can I use whole wheat flour instead of all-purpose flour?
Yes, but the muffins will be denser. You can also use half whole wheat and half all-purpose for a lighter texture.
Why shouldn’t I overmix the batter?
Overmixing can lead to tough, dense muffins. Stir until the ingredients are just combined.
Can I add other fruits to this recipe?
Definitely! Raspberries, blackberries, or even chopped strawberries would work well in this recipe.
