Lemon Blueberry Muffins
Indulge in the bright flavors of these lemon blueberry muffins that are perfect for any time of day. The zesty lemon pairs beautifully with juicy blueberries, creating a moist and fluffy treat that will leave you wanting more. Whether you enjoy them for breakfast, as a snack, or even dessert, these muffins are sure to impress your family and friends.
Ingredients
– 1 ½ cups all-purpose flour
– ½ cup granulated sugar
– 2 tsp baking powder
– ½ tsp baking soda
– ½ tsp salt
– 1 large egg
– ½ cup milk
– ⅓ cup vegetable oil
– Zest of 1 lemon
– 1 cup fresh blueberries
– 1 tbsp lemon juice
Servings and Cooking Time
This recipe makes 12 muffins. Preparation time is approximately 15 minutes, with a cooking time of about 20 minutes.
Nutritional Value
Each muffin (serving size: 1 muffin) contains approximately 180 calories, 4g of fat, 30g of carbohydrates, and 3g of protein. This is based on one serving for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, beat the egg, then add milk, vegetable oil, lemon zest, and lemon juice. Mix well.
4. Pour the wet ingredients into the dry ingredients, stirring until just combined.
5. Gently fold in the blueberries, being careful not to overmix.
6. Scoop the batter into the prepared muffin tin, filling each cup about ⅔ full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove from the oven and let cool for 5 minutes in the tin.
9. Transfer the muffins to a wire rack to cool completely.
10. Enjoy your homemade lemon blueberry muffins warm or at room temperature!
Alternative Ingredients
You can substitute almond milk for regular milk for a dairy-free option. Additionally, try using frozen blueberries if fresh ones are unavailable; just fold them in gently while still frozen.
Serving and Pairings
These lemon blueberry muffins pair wonderfully with a cup of tea or coffee. They can also be served alongside yogurt or fresh fruit for a delightful breakfast spread.
Storage and Reheating
Store the muffins in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 3 months. To reheat, simply microwave for 10-15 seconds or warm in the oven at 350°F (175°C) for about 5 minutes.
Cooking Mistakes
– Avoid overmixing the batter, which can lead to dense muffins.
– Ensure baking powder and baking soda are fresh for proper rising.
– Don’t skip the lemon zest; it adds essential flavor.
– Use room temperature ingredients for better mixing.
– Let the muffins cool before storing to prevent sogginess.
Helpful Tips
– Use a cookie scoop for even muffin sizes.
– Add a sprinkle of sugar on top before baking for a sweet crust.
– Experiment with adding nuts for added texture.
– Make sure to fold blueberries in gently to prevent them from breaking.
FAQs
Can I use frozen blueberries?
Yes, you can use frozen blueberries; just fold them in while still frozen to prevent them from bleeding into the batter.
How do I prevent muffins from sticking to the liners?
Ensure you use good-quality paper liners or grease the muffin tin lightly with cooking spray before adding the liners.
Can I make these muffins gluten-free?
Absolutely! Substitute all-purpose flour with a gluten-free flour blend to make them gluten-free.
What can I do if the muffins are too dry?
If your muffins turn out too dry, consider reducing the baking time slightly or adding an extra tablespoon of milk to the batter.
How can I add more flavor to my muffins?
You can enhance the flavor by adding spices like cinnamon or nutmeg, or even a dash of vanilla extract in the wet ingredients.
Conclusion
These lemon blueberry muffins are a delightful treat that brings together the tangy flavor of lemon and the sweetness of blueberries. Perfect for breakfast or a snack, they are easy to make and sure to please. Enjoy the burst of flavor in every bite!
Lemon Blueberry Muffins
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 large egg
- ½ cup milk
- ⅓ cup vegetable oil
- Zest of 1 lemon
- 1 cup fresh blueberries
- 1 tbsp lemon juice
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the egg, then add milk, vegetable oil, lemon zest, and lemon juice. Mix well.
- Pour the wet ingredients into the dry ingredients, stirring until just combined.
- Gently fold in the blueberries, being careful not to overmix.
- Scoop the batter into the prepared muffin tin, filling each cup about ⅔ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool for 5 minutes in the tin.
- Transfer the muffins to a wire rack to cool completely.
- Enjoy your homemade lemon blueberry muffins warm or at room temperature!