These delightful Lemon Blueberry Muffins are a family favorite, combining the tart brightness of fresh lemons with the sweetness of plump blueberries. Perfect for breakfast, brunch, or an afternoon snack, these muffins are moist, fluffy, and bursting with flavor. The zesty lemon adds a refreshing twist that makes these muffins special, while the blueberries provide a juicy contrast. Whether you’re hosting a brunch or simply treating yourself, these muffins are sure to impress!

Flavor Profile and Texture

Expect a harmonious blend of sweet and tangy flavors with a tender crumb and a slightly crunchy top. The combination of zesty lemon and juicy blueberries creates a delightful bite that will leave you craving more.

Prep and Cook Times

Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 35-40 minutes
Skill Level: Beginner

Serving Information

Yields: 12 muffins
Serving Suggestions: Serve warm with a pat of butter or a sprinkle of powdered sugar. These muffins pair wonderfully with a cup of tea or coffee.

Ingredients List

Dry Ingredients:
- 2 cups (240g) all-purpose flour
- 1 cup (200g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 1 large egg, at room temperature
- ¾ cup (180ml) buttermilk (or milk with 1 tablespoon vinegar added)
- ½ cup (120ml) vegetable oil
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Add-ins:
- 1 ½ cups (225g) fresh or frozen blueberries (if using frozen, do not thaw)

Substitutions:

Gluten-Free: Use a gluten-free all-purpose flour blend.
Dairy-Free: Substitute buttermilk with almond or soy milk mixed with vinegar.

Prepping Ahead:

Make sure your butter and eggs are at room temperature. This will help create a smoother batter.

Equipment List

Essential:
- Mixing bowls (1 large, 1 medium)
- Whisk
- Rubber spatula
- Muffin tin (12-cup)
- Muffin liners (optional but recommended)
- Measuring cups and spoons
Optional:
- Stand mixer (you can use a hand mixer or mix by hand)
- Cooling rack

Step-by-Step Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with liners or grease it well.
Mix Dry Ingredients: In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
Mix Wet Ingredients: In a medium bowl, whisk the egg until frothy. Add buttermilk, vegetable oil, lemon zest, lemon juice, and vanilla extract. Mix until fully combined.
Combine Mixtures: Pour the wet ingredients into the dry ingredients. Gently stir with a spatula until just combined. Do not overmix; a few lumps are okay.
Fold in Blueberries: Carefully fold in the blueberries, being gentle to avoid breaking them.
Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake: Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Tips for Success:

Avoid Overmixing: Overmixing can lead to dense muffins. Mix until ingredients are just combined.
Check for Doneness: Ovens vary; check your muffins a minute or two before the suggested time.

Technique Tips and Troubleshooting

Room Temperature Ingredients: This helps create a smoother batter and ensures even baking.
Common Problem: If your muffins sink in the middle, it may be due to underbaking or too much moisture.

Pro Tips:

Rinse blueberries: To prevent them from sinking, toss them in a bit of flour before folding them into the batter.

Plating and Presentation

Serve warm on a platter, stacked for a rustic look. For a special touch, sprinkle with powdered sugar or drizzle with a simple lemon glaze made from powdered sugar and lemon juice.

Storage and Reheating Instructions

Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Reheating: To maintain their texture, reheat in the oven at 350°F (175°C) for about 10 minutes.

Variations and Customizations

Add-Ins: Consider adding chopped nuts (like walnuts or pecans) for extra crunch, or swap in different berries like raspberries or blackberries.
Vegan Option: Replace the egg with a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water) and use plant-based milk.

Notes on Ingredients and Equipment

Fresh Ingredients: Fresh blueberries yield the best flavor, but frozen can be used if fresh are unavailable.
Equipment: If you don’t have a muffin tin, you can use a cupcake tray instead.

Final Touches and Personal Notes

This recipe holds a special place in my heart as it was a favorite of my grandmother, who made them every Sunday morning. I encourage you to experiment with the flavors—try adding a hint of cinnamon or a sprinkle of nutmeg to personalize your batch. Enjoy the process and feel free to make it your own!

FAQ

Can I freeze these muffins?
Yes, you can freeze them. Wrap each muffin individually in plastic wrap and store them in a freezer-safe bag. They can be frozen for up to 3 months.
Can I use lemon extract instead of zest?
Yes, but use it sparingly. Start with ½ teaspoon and adjust to taste.
What if I don’t have buttermilk?
You can make a substitute by adding 1 tablespoon of vinegar to ¾ cup of milk and letting it sit for 5 minutes.
How do I know when the muffins are done?
Insert a toothpick into the center; if it comes out clean or with a few crumbs, they’re done.
Can I make these muffins mini-sized?
Absolutely! Just adjust the baking time to about 12-15 minutes.

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