Zesty Lemon Blueberry Muffins: 2 Amazing Tips
Enjoy homemade Zesty Lemon Blueberry Muffins, a delightful treat blending tart lemon with sweet blueberries for a perfect breakfast or snack.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snacks, Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 cup buttermilk
- Zest of 1 large lemon
- 1 teaspoon pure vanilla extract
- 1 1/2 cups fresh blueberries
- Optional: 1 tablespoon coarse sugar for topping
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly with cooking spray.
- In a large bowl, combine the flour, granulated sugar, baking powder, baking soda, and salt. Whisk the dry ingredients together until well combined.
- In another bowl, whisk together the melted butter, eggs, buttermilk, lemon zest, and vanilla extract until smooth. Ensure all wet ingredients are well mixed.
- Pour the wet mixture into the dry ingredients. Stir gently until just combined—be careful not to overmix; it’s okay if a few lumps remain.
- Gently fold in the blueberries, taking care not to break them. This will help keep the muffins light and fluffy.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full. If desired, sprinkle a little coarse sugar on top of each muffin for a sweet crust.
- Place the muffin tin in the preheated oven and bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your lemon blueberry muffins warm as a delightful breakfast or snack.
Notes
- For a tangier lemon flavor, you can add an extra teaspoon of lemon zest.
- If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice and let it sit for 5 minutes before using.
- Ensure you do not overmix the batter to keep the muffins tender and fluffy.
- Avoid opening the oven door too early during baking to prevent the muffins from collapsing.
Nutrition
- Serving Size: 1 muffin
- Calories: Approx. 250-300 (will vary based on exact ingredients)
- Sugar: Approx. 20-25g (will vary)
- Sodium: Approx. 150-200mg (will vary)
- Fat: Approx. 12-15g (will vary)
- Saturated Fat: Approx. 7-8g (will vary)
- Unsaturated Fat: Approx. 5-7g (will vary)
- Trans Fat: 0g
- Carbohydrates: Approx. 35-40g (will vary)
- Fiber: Approx. 2-3g (will vary)
- Protein: Approx. 4-5g (will vary)
- Cholesterol: Approx. 50-60mg (will vary)
Find it online: https://sarecipe.com/zesty-lemon-blueberry-muffins/