These lemon blueberry muffins are a delightful treat that combines the tangy zest of lemon with the sweet burst of blueberries. Perfect for breakfast or a midday snack, they are moist, fluffy, and packed with flavor. Whether you're a seasoned baker or a novice in the kitchen, this recipe is straightforward and yields delicious results every time.
While most of the ingredients for this recipe are common pantry staples, you may need to pick up fresh blueberries and a lemon for the zest. These fresh ingredients are crucial for achieving the best flavor and texture in your muffins. Make sure to choose ripe, firm blueberries and a fragrant lemon for the best results.
Ingredients For Lemon Blueberry Muffins
Flour: The base of the muffin, providing structure and texture.
Sugar: Adds sweetness and helps with browning.
Baking powder: A leavening agent that helps the muffins rise.
Salt: Enhances the flavors of the other ingredients.
Milk: Adds moisture and richness to the batter.
Vegetable oil: Keeps the muffins moist and tender.
Eggs: Bind the ingredients together and add richness.
Vanilla extract: Adds a subtle, sweet flavor.
Lemon zest: Provides a fresh, tangy flavor that complements the blueberries.
Blueberries: The star ingredient, adding bursts of sweetness and color.
Technique Tip for This Recipe
To ensure your blueberries are evenly distributed throughout the muffins, toss them in a tablespoon of flour before folding them into the batter. This helps prevent them from sinking to the bottom during baking.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the muffins denser.
granulated sugar - Substitute with honey: Honey provides a natural sweetness and adds moisture, but you may need to reduce the milk slightly to balance the liquid content.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder to achieve the same leavening effect.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and may add a slightly different mineral flavor.
milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking, though it may slightly alter the flavor.
vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is a healthier fat option, but it may solidify if the other ingredients are too cold.
large eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water for each egg to create a vegan alternative that helps bind the ingredients.
vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile, though it is stronger, so use half the amount.
lemon zest - Substitute with lime zest: Lime zest offers a similar citrusy brightness with a slightly different flavor.
fresh blueberries - Substitute with frozen blueberries: Frozen blueberries can be used if fresh are not available, but they may add extra moisture, so toss them in a bit of flour before adding to the batter.
Other Alternative Recipes
How to Store / Freeze Your Muffins
Allow the muffins to cool completely on a wire rack before storing. This prevents condensation, which can make the muffins soggy.
Place the muffins in an airtight container. You can layer them with parchment paper to prevent sticking.
Store the muffins at room temperature for up to 2 days. If you need to keep them longer, consider refrigerating or freezing.
For refrigeration, place the muffins in an airtight container or a resealable plastic bag. They will stay fresh for up to a week.
To freeze, wrap each muffin individually in plastic wrap or aluminum foil. This helps to maintain their moisture and flavor.
Place the wrapped muffins in a freezer-safe bag or container. Label with the date to keep track of freshness.
Muffins can be frozen for up to 3 months. When ready to enjoy, thaw at room temperature or warm in the microwave for 20-30 seconds.
For a freshly baked taste, reheat the muffins in a preheated oven at 350°F (175°C) for about 10 minutes. This will revive their texture and flavor.
How to Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the lemon blueberry muffins on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until they are warmed through. This method helps retain the moisture and flavor of the muffins.
For a quick reheat, use the microwave. Place a muffin on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds. Be cautious not to overheat, as this can make the muffin rubbery.
If you have an air fryer, preheat it to 300°F (150°C). Place the muffins in the basket and heat for 3-5 minutes. This method gives the muffins a slightly crispy exterior while keeping the inside moist.
To reheat on the stovetop, use a steamer. Fill a pot with a small amount of water and bring it to a simmer. Place the muffins in a steamer basket and cover. Steam for about 5 minutes or until warmed through. This method helps maintain the moisture of the muffins.
For a toaster oven, preheat to 325°F (160°C). Place the muffins on the rack or a baking sheet and heat for 8-10 minutes. This method is great for achieving a slightly crispy top while keeping the inside soft and moist.
If you prefer a more traditional method, wrap the muffins in aluminum foil and place them in a preheated 350°F (175°C) oven for about 10 minutes. This method ensures even heating and helps retain the flavor and texture of the muffins.
Best Tools for This Recipe
Oven: Used to bake the muffins at the specified temperature of 375°F (190°C).
Muffin tin: Holds the muffin batter in individual portions for baking.
Paper liners: Placed in the muffin tin to prevent the muffins from sticking and for easy removal.
Large bowl: Used to mix the dry ingredients together.
Whisk: Helps to combine the dry ingredients evenly.
Another bowl: Used to mix the wet ingredients together.
Measuring cups: Ensures accurate measurement of the flour, sugar, milk, and vegetable oil.
Measuring spoons: Ensures accurate measurement of the baking powder, salt, vanilla extract, and lemon zest.
Spatula: Used to fold the blueberries into the batter gently.
Toothpick: Used to check if the muffins are fully baked by inserting it into the center of a muffin.
Wire rack: Allows the muffins to cool completely after baking.
Zester: Used to obtain the lemon zest from a lemon.
Cooling rack: Another term for the wire rack, used for cooling the muffins.
How to Save Time on This Recipe
Pre-measure ingredients: Measure all ingredients in advance to streamline the baking process.
Use a mixer: A stand mixer or hand mixer can save time when combining wet ingredients.
Frozen blueberries: If you don't have fresh blueberries, use frozen ones to save time on washing and sorting.
Zest in advance: Zest the lemon ahead of time and store it in an airtight container.
Quick cleanup: Line your muffin tin with paper liners to reduce cleanup time.
Lemon Blueberry Muffins Recipe
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- ½ cup vegetable oil
- 2 units large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix the milk, vegetable oil, eggs, vanilla extract, and lemon zest.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups.
- Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
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