Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Lemon Blueberry Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 5 reviews

These Lemon Blueberry Muffins are a delightful combination of tart lemon and sweet blueberries baked into a moist, fluffy muffin. Perfect for breakfast or a snack, they offer a fresh citrus twist complemented by bursts of fresh blueberries, topped with a zesty lemon sugar sprinkle for added texture and flavor.

  • Total Time: 33 minutes
  • Yield: 24 muffins

Ingredients

Dry Ingredients

  • 3 cups flour
  • 4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 cup granulated sugar
  • 1½ tsp salt
  • ¼ cup granulated sugar (for topping)
  • 1½ tsp lemon zest (for topping)

Fruit

  • 2 cups blueberries, fresh

Wet Ingredients

  • 2 eggs
  • ¾ cup milk
  • 9 tbsp butter, melted
  • 1 tbsp lemon zest
  • ½ cup fresh lemon juice
  • 2 tsp lemon juice

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it's at the perfect temperature for baking the muffins evenly.
  2. Mix Dry Ingredients: Sift together the flour (reserve one tablespoon), baking powder, baking soda, sugar, and salt into a large bowl to combine and aerate the mixture.
  3. Prepare Blueberries: Rinse the fresh blueberries using a colander, then transfer them to a small bowl. Add the reserved tablespoon of flour and gently toss to coat the blueberries. This helps prevent them from sinking in the batter.
  4. Combine Wet Ingredients: In a medium bowl, whisk together the eggs, milk, melted butter, lemon zest, and lemon juice until well combined.
  5. Mix Batter: Add the wet ingredients to the dry mixture and stir just until moistened to avoid overmixing. Then gently fold the coated blueberries into the batter using a spatula to maintain their integrity.
  6. Fill Muffin Tin: Line a muffin tin with liners and use a muffin scoop to evenly distribute the batter into each liner.
  7. Lemon Sugar Topping: In a small bowl, combine the sugar and lemon zest for the topping. Sprinkle this mixture evenly over the batter-filled muffin liners before baking.
  8. Bake Muffins: Place the muffin tin into the preheated oven and bake for 18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  9. Cool: Remove the muffin tin from the oven and place it on a wire cooling rack. Let the muffins cool for 10 minutes in the tin before transferring them to fully cool.

Notes

  • Coating the blueberries with flour prevents them from sinking to the bottom of the muffins.
  • Be careful not to overmix the batter to keep the muffins light and fluffy.
  • Fresh lemon juice and zest provide the best flavor; bottled lemon juice can be substituted but the flavor may be less vibrant.
  • Muffins are best enjoyed fresh but can be stored in an airtight container for up to 2 days or frozen for longer storage.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://avascooking.com/lemon-blueberry-muffins-recipe/