Lemon Blueberry Muffins: Bursting With Citrusy Goodness
Photo by Rukiye Demir on Pexels.
Introduction
Welcome to the world of delicious lemon blueberry muffins! These muffins are a delightful combination of tangy citrus and sweet blueberries, making them a perfect treat for any time of day.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the melted butter, milk, eggs, vanilla extract, and lemon zest.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix.
- Gently fold in the fresh blueberries.
- Divide the batter evenly among the muffin cups, filling each cup about 3/4 full.
- Bake 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 tin for a few minutes, then transfer them to a wire rack to cool completely.
- Enjoy your lemon blueberry muffins with a hot cup of tea or coffee for a delightful treat!
Tips
- For an extra burst of lemon flavor, you can add a simple lemon glaze on top of the muffins once they have cooled.
- If you prefer a healthier option, you can substitute whole wheat flour for all-purpose flour in this recipe.
- These muffins can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months.