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For my lemon blueberry muffins, you will need the following: - 1 ½ cups all-purpose flour - ½ cup granulated sugar - 1 tablespoon baking powder - ¼ teaspoon salt - ½ cup unsalted butter, melted - 2 large eggs - ½ cup milk (or almond milk for a dairy-free option) - Zest of 1 large lemon - 2 tablespoons fresh lemon juice - 1 cup fresh blueberries (or frozen, if preferred) - 1 teaspoon vanilla extract - Optional: Powdered sugar for dusting If you don't have a few ingredients, don't worry! You can easily swap them out. Here are some ideas: - Flour: You can use whole wheat flour for added fiber. - Sugar: Coconut sugar works well for a less sweet option. - Butter: Use vegetable oil or coconut oil if you want a dairy-free version. - Milk: Almond milk or oat milk can replace regular milk. - Blueberries: Try raspberries or chopped strawberries for a fun twist. The best muffins start with fresh, quality ingredients. Here’s how to pick them: - Flour: Look for flour that is finely milled. This helps the muffins rise nicely. - Sugar: Choose pure granulated sugar without any additives. - Butter: Use unsalted butter for better control over salt levels. - Fruit: Select firm, plump blueberries. They should be a deep blue color. - Lemon: Pick lemons that feel heavy for their size. This means they have lots of juice. Using good ingredients makes a big difference in flavor and texture. Enjoy the process of finding the best ones! Start by preheating your oven to 375°F (190°C). This sets the right temperature for baking. Next, prepare your muffin tin. You can line it with paper liners or spray it with non-stick spray. Both methods help the muffins come out easily. Grab a large mixing bowl. In it, whisk together 1 ½ cups of all-purpose flour, ½ cup of granulated sugar, 1 tablespoon of baking powder, and ¼ teaspoon of salt. Make sure these dry ingredients are well mixed. This step is key for getting the right muffin texture. In another bowl, mix your wet ingredients. Whisk together ½ cup of melted butter, 2 large eggs, ½ cup of milk, the zest of 1 large lemon, 2 tablespoons of fresh lemon juice, and 1 teaspoon of vanilla extract. Blend these until smooth. This mixture adds moisture and flavor to your muffins. Now it’s time to fold in the blueberries. Gently add 1 cup of fresh blueberries to the batter. If you prefer, you can use frozen blueberries. Carefully mix them into the batter. Make sure they are spread throughout so every bite has blueberry goodness. Spoon the batter into the muffin cups. Fill each cup about ¾ full to allow room for rising. Place the tin in your preheated oven. Bake for 18-20 minutes. Check if they’re done by inserting a toothpick into the center of a muffin. It should come out clean. Once they are golden brown, let them cool for about 5 minutes in the pan. Then, transfer them to a wire rack to cool completely. If you like, dust the cooled muffins with powdered sugar for a sweet finish. For the complete recipe, visit the section above. To get a soft and fluffy muffin, use the right flour. All-purpose flour works best. It gives the muffins a nice rise. Make sure you measure the flour correctly. Too much flour makes them dry. Use a spoon to scoop it into the measuring cup. Then, level it off with a knife. This simple trick helps you achieve the ideal texture. Mixing is important, but too much can ruin your muffins. When you combine wet and dry ingredients, mix just until you see no dry flour. Lumps are okay! Overmixing makes the muffins tough. I always use a spatula to fold in the blueberries gently. This keeps the batter light and airy, which leads to a better muffin. Want to boost the flavor? Try adding some lemon zest. The zest gives a bright and fresh taste. You can also add a pinch of cinnamon for warmth. If you love sweetness, sprinkle some powdered sugar on top after baking. For a fun twist, mix in some nuts or coconut. These small changes can make your lemon blueberry muffins even more enjoyable. For the full recipe, check out the complete instructions above. {{image_2}} You can easily make gluten-free lemon blueberry muffins. Just swap regular flour for a gluten-free blend. Look for a mix that has xanthan gum. This helps create a nice texture. Follow the same steps in the Full Recipe. Your muffins will still be soft and tasty. To make vegan lemon blueberry muffins, replace eggs and milk with plant-based options. Use flax eggs or applesauce for egg replacements. Almond milk or oat milk works well in place of dairy milk. The muffins will be just as moist and flavorful. Keep lemon zest and blueberries for the best taste. You can add fun ingredients to your muffins. Try mixing in chopped nuts, like walnuts or pecans. For a sweeter touch, fold in white chocolate chips. You can also sprinkle raw sugar on top before baking for a crunch. Another idea is to add a lemon glaze after baking. Just mix powdered sugar with lemon juice for a simple topping. These add-ins and toppings make your muffins even more special! To keep your lemon blueberry muffins fresh, store them in an airtight container. This helps maintain their moisture and flavor. You can keep them at room temperature for about 2 days. If you want to store them longer, put them in the fridge. Just remember to seal them well to prevent drying out. Freezing is a great way to extend the life of these muffins. After they cool completely, wrap each muffin tightly in plastic wrap. Then place the wrapped muffins in a freezer bag. You can freeze them for up to 3 months. When you’re ready to enjoy one, just take it out and let it thaw at room temperature. To reheat your muffins, preheat your oven to 350°F (175°C). Place the muffins on a baking sheet and heat them for about 5 to 10 minutes. This will restore their warm, fresh-baked taste. If you prefer, you can microwave a muffin for about 15 to 20 seconds. Just be careful not to overheat it, or it may become tough. Enjoy your muffins fresh, even days later! Yes, you can use frozen blueberries. They work well in the recipe. Just toss them in flour before adding them to the batter. This helps prevent them from sinking. Make sure to bake your muffins a minute or two longer if using frozen berries. To boost lemon flavor, add more lemon zest and juice. You could start with an extra tablespoon of zest. Fresh lemon juice also adds a bright flavor. For an even zippier taste, try adding a bit of lemon extract. Check doneness with a toothpick. Insert it into the center of a muffin. If it comes out clean or with a few crumbs, they are ready. You can also lightly press the top; it should spring back. Yes, you can use other fruits like raspberries, strawberries, or peaches. Just make sure to adjust the fruit amounts to keep the muffin texture right. Each fruit adds its unique flavor, so feel free to experiment! Lemon blueberry muffins stay fresh for about 2 to 3 days at room temperature. Store them in an airtight container to keep them moist. If you want them to last longer, freeze them for up to three months. Just thaw them at room temperature before enjoying. For the full recipe, check out the details above! This blog post covered important details for making lemon blueberry muffins. You learned about fresh ingredients, how to prepare them, and the steps for baking. We explored tips for perfect texture and tasty variations like gluten-free and vegan options. Plus, we shared smart storage methods to keep your muffins fresh. Baking can be fun and easy. You now have the tools to make muffins you love!

Lemon Blueberry Muffins

Indulge in the delightful taste of Zesty Lemon Blueberry Muffins that are perfect for breakfast or a sweet snack! This easy recipe combines fresh blueberries and zesty lemon for a burst of flavor in every bite. With simple ingredients and straightforward instructions, you'll have these delicious muffins ready in just 35 minutes. Click to discover how to make these scrumptious treats and brighten your day with a homemade treat!
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Ingredients
  

1 ½ cups all-purpose flour

½ cup granulated sugar

1 tablespoon baking powder

¼ teaspoon salt

½ cup unsalted butter, melted

2 large eggs

½ cup milk (or almond milk for a dairy-free option)

Zest of 1 large lemon

2 tablespoons fresh lemon juice

1 cup fresh blueberries (or frozen, if preferred)

1 teaspoon vanilla extract

Optional: Powdered sugar for dusting

Instructions
 

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease with non-stick spray.

    In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

      In another bowl, whisk together the melted butter, eggs, milk, lemon zest, lemon juice, and vanilla extract until smooth.

        Pour the wet ingredients into the dry ingredients and mix gently until just combined. Be careful not to overmix.

          Fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.

            Divide the batter evenly among the muffin cups, filling each about ¾ full.

              Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

                Once baked, let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

                  If desired, dust the cooled muffins with powdered sugar before serving for an extra touch of sweetness.

                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins