Name: Lemon-Blueberry Muffins: 7 Irresistible Reasons to Bake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup sugar; 2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter, melted; 2 large eggs; 1/2 cup milk; 1 tbsp lemon zest; 1 cup fresh blueberries

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Oh my goodness, let me tell you about the sheer joy of baking Lemon-Blueberry Muffins! There’s something magical about the way the bright, zesty lemon mingles with those sweet, juicy blueberries. The aroma wafting through your kitchen while they bake is simply irresistible. I remember the first time I made these muffins; I could hardly wait for them to cool before diving in! Each bite is a delightful explosion of flavor – that refreshing lemon lifts the blueberries to new heights! Trust me, these muffins are perfect for breakfast, a snack, or even a little indulgence at tea time. You won’t regret trying them!

Ingredients for Lemon-Blueberry Muffins

To whip up these scrumptious Lemon-Blueberry Muffins, you’ll need a handful of simple ingredients that come together beautifully. Here’s what you’ll gather:

1 1/2 cups all-purpose flour – this is the base of our muffins!
1/2 cup sugar – for just the right amount of sweetness.
2 tsp baking powder – this helps our muffins rise and become fluffy.
1/2 tsp baking soda – a little extra lift!
1/4 tsp salt – brings out all those delicious flavors.
1/2 cup unsalted butter, melted – adds richness and moisture.
2 large eggs – these will help bind everything together.
1/2 cup milk – for a lovely, tender crumb.
1 tbsp lemon zest – this is where that zesty flavor comes from!
1 cup fresh blueberries – the star of the show, bursting with sweetness!

Gather these ingredients, and let’s get baking! You won’t believe how amazing your kitchen will smell!

How to Prepare Lemon-Blueberry Muffins

Making these Lemon-Blueberry Muffins is a breeze, and I promise you, the rewards are oh-so-worth it! Just follow these simple steps, and you’ll have a batch of delicious muffins ready to enjoy in no time!

Preheat the Oven

First things first, you’ll want to preheat your oven to 350°F (175°C). This is a crucial step because it ensures your muffins bake evenly and rise beautifully! So go ahead and get that oven humming before you start mixing.

Mix Dry Ingredients

In a large bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt. Give it a good stir with a whisk or a fork to make sure everything is well-mixed. This helps ensure that your muffins rise perfectly and have a wonderful texture!

Combine Wet Ingredients

In another bowl, whisk together the melted butter, eggs, milk, and lemon zest. Make sure the butter isn’t too hot, or it might cook the eggs! This mixture should be smooth and well combined, helping to create a rich, moist muffin.

Combine Wet and Dry Ingredients

Now, pour the wet ingredients into the dry mixture. Gently stir with a spatula or wooden spoon until everything is just combined. Be careful not to overmix; a few lumps are okay! Overmixing can lead to dense muffins, and we want them light and fluffy!

Fold in Blueberries

Next, it’s time to fold in those beautiful fresh blueberries! Gently scoop them into the batter and use a spatula to incorporate them. You want to keep them whole and not crush them, so be as gentle as a whisper while you mix!

Bake the Muffins

Now, pour the batter into a muffin tin lined with paper liners, filling each liner about two-thirds full. Pop them into your preheated oven and bake for 18-20 minutes, or until they’re golden brown and a toothpick comes out clean. Your kitchen is going to smell divine!

Cool and Serve

Once baked, let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack. This helps them set and makes them easier to handle. Once they’ve cooled a bit, dig in while they’re still slightly warm for the best experience!

Why You’ll Love This Recipe

These Lemon-Blueberry Muffins are sure to win your heart, and here’s why:

Quick and easy to prepare – you’ll have them ready in no time!
Bright, refreshing flavor with a perfect balance of sweetness from the blueberries.
Ideal for breakfast, brunch, or an afternoon snack – they fit any occasion!
Made with simple ingredients that you probably already have on hand.
Perfectly fluffy and moist texture that makes each bite a delight.
Great for meal prep – they store beautifully for busy mornings.
Fun to make with kids or friends – it’s a great way to bond over baking!

Trust me, once you try these, you’ll be reaching for seconds!

Tips for Success

To make your Lemon-Blueberry Muffins truly shine, here are a few pro tips you’ll want to keep in mind:

Fresh blueberries: Always opt for fresh blueberries if possible. They burst with flavor and juice when baked, making your muffins even more delicious! Learn more about the benefits of blueberries.
Lemon glaze: For an extra touch of sweetness and brightness, consider drizzling a simple lemon glaze on top once they cool. Just mix powdered sugar with a bit of lemon juice for a delightful finish.
Don’t overmix: Remember to mix the batter until just combined. Overmixing can result in dense muffins, and we want them light and fluffy!
Cooling: Let them cool slightly before digging in. It helps the flavors meld and makes for a perfect muffin texture!

With these tips, you’re on your way to muffin perfection! Enjoy every bite!

Nutritional Information

Each Lemon-Blueberry Muffin is a delightful treat that won’t break the calorie bank! Here’s the estimated nutritional breakdown for one muffin:

Calories: 180
Fat: 7g
Saturated Fat: 4g
Trans Fat: 0g
Cholesterol: 30mg
Carbohydrates: 27g
Fiber: 1g
Protein: 3g
Sugar: 8g
Sodium: 150mg

Keep in mind that these values can vary based on the specific ingredients you use, so consider them as a tasty guideline rather than exact measurements. Happy baking!

FAQ about Lemon-Blueberry Muffins

Got questions about these delightful Lemon-Blueberry Muffins? I’ve got you covered!

Can I use frozen blueberries? Absolutely! Just make sure to toss them in a bit of flour before folding them into the batter to prevent them from sinking.

What if I don’t have lemon zest? No worries! You can substitute it with a teaspoon of lemon juice for a hint of citrus flavor, but zest really brings out that brightness.

How do I store leftovers? Keep them in an airtight container at room temperature for up to 3 days, or refrigerate them for a longer shelf life!

Feel free to experiment, and happy baking!