– **Title**: The Best Lemon-Blueberry Muffins
– **Ingredients**:
– 1 ½ cups all-purpose flour
– ½ cup granulated sugar
– ½ teaspoon baking powder
– ½ teaspoon baking soda
– ¼ teaspoon salt
– 1/3 cup vegetable oil
– 1 large egg
– 1 teaspoon vanilla extract
– ½ cup buttermilk
– Zest of 1 lemon
– 2 tablespoons lemon juice
– 1 cup fresh blueberries (you can use frozen if fresh are unavailable)
– Optional: extra blueberries for topping
– **Instructions**:
1. Preheat your oven to 375°F (190°C) and line a muffin tin with muffin liners or grease it with cooking spray.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
3. In another bowl, mix the vegetable oil, egg, vanilla extract, buttermilk, lemon zest, and lemon juice until smooth.
4. Pour the wet ingredients into the dry ingredients and gently stir until just combined (do not overmix).
5. Fold in the blueberries carefully to avoid breaking them.
6. Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full. If desired, top with extra blueberries for a beautiful presentation.
7. Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Enjoy your delicious lemon-blueberry muffins! They’re perfect for breakfast or a snack.
Key Ingredients & Substitutions
All-Purpose Flour: This is a key base for structure in muffins. If you need a gluten-free option, you can swap it with a 1:1 gluten-free flour blend.
Granulated Sugar: The sweetness here balances the tangy lemon. For a healthier touch, you can use honey or maple syrup, but remember to adjust the liquid in the recipe slightly.
Buttermilk: It adds moisture and tenderness. If you don’t have buttermilk, mix ½ cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for about 5 minutes.
Lemon Zest & Juice: These enhance the flavor. Fresh is best, but bottled lemon juice can work in a pinch. Just keep in mind it might lack some brightness.
Blueberries: I love using fresh blueberries for their taste and texture. If they’re out of season, frozen ones are fine—just don’t thaw them before mixing to avoid color bleed.
How Do I Avoid Overmixing the Muffin Batter?
Overmixing can lead to tough muffins, and we want them light and fluffy! The secret is to gently mix until the ingredients are just combined. Here’s how:
- Combine the wet and dry ingredients without worrying too much about lumps. A few small lumps are okay.
- After adding your blueberries, fold gently with a spatula instead of stirring aggressively.
- Fill the muffin cups promptly to prevent the batter from resting too long, which can affect the texture.
The Best Lemon-Blueberry Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1 cup fresh blueberries (or frozen, if unavailable)
- Optional: coarse sugar for topping
How Much Time Will You Need?
This delightful recipe will take about 10 minutes to prepare and another 18-22 minutes to bake. Including cooling time, you should be enjoying your lemon-blueberry muffins in under an hour! It’s quick and easy for a tasty treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating up, line a muffin tin with paper liners or lightly grease each cup so your muffins don’t stick.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt until everything is evenly combined. This helps ensure your muffins rise nicely!
3. Prepare the Wet Ingredients:
In a separate bowl, mix together the melted butter, egg, vanilla extract, buttermilk, lemon zest, and lemon juice. Stir until the mixture is smooth and creamy. This is where the lemony goodness comes from!
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl of dry ingredients. Gently stir with a spatula or wooden spoon until just combined. Be careful not to overmix—it’s okay if there are a few lumps!
5. Add the Blueberries:
Now, gently fold in the fresh blueberries. This will help distribute them throughout your muffin batter without squishing them. Yum!
6. Fill the Muffin Cups:
Using a spoon or a scoop, fill each muffin cup about ¾ full with the batter. If you’d like a little extra sweetness and crunch, sprinkle a bit of coarse sugar on top of each one.
7. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 18-22 minutes. You’ll know they’re ready when a toothpick inserted into the center of a muffin comes out clean.
8. Cool and Serve:
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, gently transfer them to a wire rack to cool completely. Enjoy your muffins warm with a pat of butter for an extra treat!
Can I Use Frozen Blueberries Instead of Fresh?
Yes, you can use frozen blueberries! Just make sure to toss them in a bit of flour before folding them into the batter. This helps prevent them from sinking to the bottom during baking. No need to thaw them—add them directly to the batter for best results!
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, you can easily make your own! Combine ½ cup of milk (whole or low-fat) with 1 tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes before using in your recipe to achieve a similar acidity and consistency.
How Should I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins by wrapping them individually in plastic wrap and placing them in a freezer-safe bag for up to 3 months. Thaw at room temperature when ready to enjoy!
Can I Make These Muffins Vegan?
Absolutely! To make these lemon-blueberry muffins vegan, substitute the egg with ¼ cup of unsweetened applesauce or a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water, let sit for 5 minutes). Use a dairy-free butter and non-dairy milk in place of buttermilk, and you’ll have delicious vegan muffins!
