Lemon Blueberry Muffins
Indulge in the vibrant flavors of lemon blueberry muffins, a delightful treat that perfectly balances sweetness and tanginess. These muffins are fluffy, moist, and bursting with juicy blueberries, making them an ideal choice for breakfast or an afternoon snack. With a simple preparation process, you can enjoy these homemade delights fresh from the oven, filling your kitchen with an irresistible aroma. Let’s dive into the recipe and create something truly delicious!
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 large egg
- ½ cup milk
- ⅓ cup vegetable oil
- 1 tbsp lemon zest
- 1 cup fresh blueberries
Servings and Cooking Time
This recipe yields 12 muffins. Preparation time is about 15 minutes, with a cooking time of 20-25 minutes.
Nutritional Value
Each muffin (1 serving) contains approximately 180 calories, 6g fat, 26g carbs, and 2g protein. This nutritional breakdown is based on a standard recipe and may vary with ingredient substitutions.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the egg, milk, vegetable oil, and lemon zest until well combined.
- Make a well in the dry ingredients and pour in the wet mixture.
- Gently fold the mixture until just combined, being careful not to overmix.
- Add the blueberries to the batter and fold them in gently.
- Evenly distribute the batter into the prepared muffin tin.
- Bake in the preheated oven for 20-25 minutes or until a toothpick comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack.
- Enjoy your lemon blueberry muffins warm or at room temperature!
Alternative Ingredients
You can substitute all-purpose flour with whole wheat flour for a healthier option. Greek yogurt can replace milk for added creaminess, and frozen blueberries may also be used if fresh ones are unavailable.
Serving and Pairings
These muffins pair wonderfully with a cup of tea or coffee. They can also be served alongside yogurt or a fruit salad for a refreshing breakfast or snack.
Storage and Reheating
Store lemon blueberry 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 a few seconds or warm in the oven.
Cooking Mistakes
- Overmixing the batter can lead to dense muffins.
- Using cold ingredients can prevent proper rising.
- Not measuring ingredients accurately affects texture.
- Skipping the lemon zest eliminates essential flavor.
- Underbaking can result in soggy muffins.
Helpful Tips
- Use fresh, plump blueberries for the best flavor.
- Let the muffins cool completely before storing.
- Experiment with adding nuts for a crunchy texture.
- Consider a light glaze of lemon icing for extra sweetness.
FAQs
Can I use frozen blueberries?
Yes, frozen blueberries can be used instead of fresh ones. Just fold them into the batter directly from the freezer, and they will bake perfectly.
What can I do if my muffins are too dry?
If your muffins turn out dry, ensure you are measuring flour correctly, and consider adding a bit more milk or oil to the batter next time.
How can I make these muffins healthier?
You can substitute some of the sugar with honey or maple syrup, and use whole wheat flour to increase fiber content.
Can I make mini muffins with this recipe?
Absolutely! Simply adjust the baking time to 10-15 minutes for mini muffins.
How do I know when my muffins are done baking?
Insert a toothpick into the center of a muffin; if it comes out clean, they are done.
Conclusion
Lemon blueberry muffins are a delightful way to enjoy a burst of flavor in every bite. Whether for breakfast or a sweet snack, this recipe is easy to follow and sure to please. Enjoy making these treats and sharing them with loved ones!
Lemon Blueberry Muffins
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 large egg
- ½ cup milk
- ⅓ cup vegetable oil
- 1 tbsp lemon zest
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the egg, milk, vegetable oil, and lemon zest until well combined.
- Make a well in the dry ingredients and pour in the wet mixture.
- Gently fold the mixture until just combined, being careful not to overmix.
- Add the blueberries to the batter and fold them in gently.
- Evenly distribute the batter into the prepared muffin tin.
- Bake in the preheated oven for 20-25 minutes or until a toothpick comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack.
- Enjoy your lemon blueberry muffins warm or at room temperature!
