These Blueberry Lemon Muffins are soft, moist, and bursting with fresh blueberries and zesty lemon flavor. Perfect for breakfast, a snack, or dessert, these muffins are easy to make and guaranteed to brighten your day with their citrusy sweetness.
Preparation Time:
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Ingredients
- All-Purpose Flour: 2 cups (250 g)
- Sugar: ¾ cup (150 g)
- Baking Powder: 2 teaspoons
- Baking Soda: ½ teaspoon
- Salt: ½ teaspoon
- Lemon Zest: 1 tablespoon (zest of 1 lemon)
- Fresh Blueberries: 1 ½ cups (225 g)
- Eggs: 2 large
- Buttermilk: ¾ cup (180 ml)
- Vegetable Oil: ½ cup (120 ml)
- Vanilla Extract: 1 teaspoon
- Lemon Juice: 2 tablespoons (juice of 1 lemon)
For the Lemon Glaze (Optional):
- Powdered Sugar: ½ cup (60 g)
- Lemon Juice: 1-2 tablespoons
- Milk: 1 teaspoon (optional, for a thinner glaze)
Directions
Prepare the Oven and Muffin Pan:
- Preheat the oven to 375°F (190°C).
- Line a 12-cup muffin pan with paper liners or grease with cooking spray.
Mix the Dry Ingredients:
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest.
- Toss the blueberries with 1 tablespoon of the dry mixture to coat (this helps prevent sinking).
Mix the Wet Ingredients:
- In another bowl, whisk together the eggs, buttermilk, vegetable oil, vanilla extract, and lemon juice until smooth.
Combine the Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients. Gently mix until just combined (do not overmix).
- Fold in the coated blueberries carefully.
Fill the Muffin Pan:
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
Bake the Muffins:
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Prepare the Lemon Glaze (Optional):
- In a small bowl, whisk together powdered sugar and lemon juice until smooth.
- Drizzle the glaze over the cooled muffins. For a thinner glaze, add a splash of milk.
Serve:
- Serve warm or at room temperature. Enjoy the delightful combination of juicy blueberries and tangy lemon!
Serving Suggestions
- Pair with a hot cup of tea or coffee for a cozy breakfast.
- Serve as a snack with a dollop of whipped cream or Greek yogurt.
- Pack them in a lunchbox for a sweet treat on the go.
- Warm them up and spread a little butter on top for extra indulgence.
- Include in a brunch spread alongside fresh fruit and savory dishes.
Cooking Tips
- Use fresh or frozen blueberries, but do not thaw frozen blueberries to prevent excess moisture.
- For a stronger lemon flavor, add ½ teaspoon of lemon extract.
- Do not overmix the batter, as this can make the muffins dense.
- For an extra crunch, sprinkle sugar or streusel topping over the muffins before baking.
Nutritional Benefits
- Blueberries: High in antioxidants, vitamins C and K, and fiber.
- Lemon Juice: Adds vitamin C and a refreshing flavor.
- Buttermilk: Provides a light texture while adding calcium and probiotics.
- Eggs: A good source of protein and essential nutrients.
Dietary Information
- Vegetarian-Friendly: This recipe contains no meat or fish products.
- Customizable: Substitute dairy-free buttermilk (plant milk + lemon juice) and oil for a vegan option.
- Contains Gluten and Dairy: Not suitable for those with allergies unless modified.
Nutritional Facts (Per Muffin, Approximate):
- Calories: 220
- Protein: 4 g
- Carbohydrates: 30 g
- Fat: 9 g
- Fiber: 1 g
- Sugar: 15 g
Storage
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Store for up to 5 days.
- Freezer: Wrap each muffin in plastic wrap and freeze for up to 3 months. Thaw at room temperature or warm in the microwave.
Why You’ll Love This Recipe
- Easy to prepare with simple ingredients.
- The combination of lemon and blueberries creates a perfect balance of sweetness and tanginess.
- Perfect for any occasion, from breakfast to dessert.
- Light, fluffy texture with bursts of fresh blueberry flavor.
Conclusion
These Blueberry Lemon Muffins are a delightful treat for any time of day. With their soft texture, zesty lemon flavor, and juicy blueberries, they’re sure to be a hit with family and friends. Try this recipe today for a refreshing and satisfying baked good!
Frequently Asked Questions
- Can I use frozen blueberries? Yes, use frozen blueberries without thawing to avoid excess moisture.
- What can I substitute for buttermilk? Mix ¾ cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes.
- Can I use whole wheat flour? Yes, but the texture may be denser. Use half whole wheat and half all-purpose for better results.
- How do I prevent blueberries from sinking? Toss them in a tablespoon of flour before adding to the batter.
- Can I make mini muffins? Yes, bake mini muffins at 375°F (190°C) for 10-12 minutes.
- What other fruits can I use? Try raspberries, blackberries, or chopped strawberries.
- Can I reduce the sugar? Yes, reduce by ¼ cup, but the muffins will be less sweet.
- How do I make them gluten-free? Use a 1:1 gluten-free flour blend for baking.
- How long can I store them? Store at room temperature for 2 days, in the fridge for 5 days, or freeze for 3 months.
- Can I skip the glaze? Absolutely, the muffins are delicious without it!