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To make these lemon blueberry muffins, gather the following ingredients: - 1 ½ cups all-purpose flour - ½ cup granulated sugar - 2 teaspoons baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 large egg - ½ cup buttermilk (or substitute with milk plus 1 tablespoon vinegar) - ⅓ cup vegetable oil - 1 tablespoon freshly grated lemon zest - 1 tablespoon fresh lemon juice - 1 cup fresh blueberries (frozen blueberries can also be used without thawing) - Optional: 2 tablespoons powdered sugar for dusting These ingredients blend together to create a light and fluffy muffin with a burst of flavor. You can easily swap out some ingredients to fit your needs or preferences: - Buttermilk alternatives: If you don’t have buttermilk, mix ½ cup of milk with 1 tablespoon of vinegar. Let it sit for a few minutes before using. - Gluten-free options: To make gluten-free muffins, use 1 ½ cups of a gluten-free flour blend instead of all-purpose flour. - Sugar substitutes: For a lower sugar option, you can use coconut sugar or a sugar substitute like stevia. Adjust the amount as needed based on the sweetness of the substitute. These substitutions help you enjoy muffins that fit your diet without losing flavor. 1. Preheat Your Oven and Prepare the Muffin Tin: Start by setting your oven to 375°F (190°C). This is the perfect temperature for baking muffins. Line a 12-cup muffin tin with paper liners. If you prefer, you can lightly spray each cup with non-stick cooking spray. This will help prevent the muffins from sticking. 2. Mix Dry Ingredients: In a large bowl, combine 1 ½ cups of all-purpose flour, ½ cup of granulated sugar, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Use a whisk to mix these dry ingredients well. This step helps ensure even flavor in the muffins. 3. Prepare Wet Ingredients: In another bowl, crack 1 large egg and beat it lightly. Then, add ½ cup of buttermilk (or a mix of milk and vinegar), ⅓ cup of vegetable oil, 1 tablespoon of freshly grated lemon zest, and 1 tablespoon of fresh lemon juice. Mix these wet ingredients together until smooth. This mixture adds moisture and flavor. 1. Incorporate Wet and Dry Ingredients: Gently pour the wet mixture into the bowl with the dry ingredients. Use a spatula or wooden spoon to fold them together. Be careful not to over-mix; it’s fine if the batter has some lumps. This helps keep the muffins light and fluffy. 2. Add Blueberries: Carefully fold in 1 cup of fresh blueberries. Make sure they are evenly spread throughout the batter without mashing them. Blueberries add sweetness and a burst of flavor. 3. Fill Muffin Cups: Using a spoon or an ice cream scoop, fill each muffin cup about three-quarters full with batter. This gives the muffins space to rise while baking. 4. Bake Muffins: Place the muffin tin in the preheated oven. Bake for 18-20 minutes. The muffins are done when a toothpick inserted into the center comes out clean. 5. Cooling Process: Once baked, take the muffins out of the oven and let them cool in the tin for about 5 minutes. After this, transfer them to a wire rack to cool completely. This step helps them maintain their shape and texture. If you want to explore all the details, check out the Full Recipe. To make the best lemon blueberry muffins, focus on a few key steps. - Preventing overmixing: Mix the wet and dry ingredients until just combined. A few lumps are okay. Overmixing can make the muffins tough. - Testing for doneness: Insert a toothpick into the center of a muffin. If it comes out clean, the muffins are ready. If it has batter on it, bake a few more minutes. - Ensuring even distribution of berries: Gently fold the blueberries into the batter. This keeps them from breaking and helps spread the flavor evenly. Making your muffins look great is simple. - Dusting with powdered sugar: Once the muffins cool, lightly sprinkle powdered sugar on top. This adds sweetness and makes them look fancy. - Muffin storage before serving: Store the muffins in an airtight container. This keeps them moist and fresh until you’re ready to serve. {{image_4}} You can easily change up the flavor of your lemon blueberry muffins. One fun way is to add nuts or seeds. Chopped walnuts or slivered almonds give a nice crunch. You can also try sunflower seeds for a nut-free option. Different fruit combinations can also make your muffins unique. Instead of blueberries, use raspberries or strawberries. You can even mix fruits. For example, add a cup of blueberries and a cup of diced strawberries. This gives a colorful twist to your muffins. Using lemon zest from different types of lemons can add variety. Meyer lemons are sweeter and less tangy than regular lemons. This gives your muffins a different taste. Try using them for a more delicate flavor. You can also adjust the recipe for holiday themes. For Easter, add a dash of lavender to make it special. For Christmas, consider adding cinnamon or nutmeg. This brings in seasonal spices that everyone loves. To keep your lemon blueberry muffins fresh, consider where you store them. Room temperature is best for short-term storage. Place them in an airtight container. They will stay fresh for up to three days this way. If you prefer, you can refrigerate them. This will extend their life to about one week. Just remember, cold muffins may lose some of their soft texture. For best practices, always let the muffins cool completely before storing. This prevents moisture from making them soggy. If you plan to serve them later, wrap them in plastic wrap. It helps maintain their moisture and flavor. To freeze muffins for long-term storage, first, let them cool completely. Then, wrap each muffin tightly in plastic wrap. After that, place them in a freezer-safe bag or container. This step keeps out air and prevents freezer burn. Muffins can last in the freezer for up to three months. When you’re ready to enjoy a muffin, simply take it out of the freezer. Thaw it at room temperature for a couple of hours. For a warm treat, you can also reheat it in the oven at 350°F (175°C) for about 10 minutes. Enjoy your fresh-tasting treats any time! For the complete recipe, check out the Full Recipe. How to make lemon blueberry muffins from scratch? To make lemon blueberry muffins from scratch, gather your ingredients. You will need flour, sugar, baking powder, baking soda, salt, an egg, buttermilk, oil, lemon zest, lemon juice, and blueberries. First, mix the dry ingredients in one bowl. In another bowl, mix the wet ingredients. Combine both mixes gently. Fold in the blueberries. Fill muffin cups and bake at 375°F for about 20 minutes. Can I use frozen blueberries? Yes, you can use frozen blueberries in this recipe. You don't need to thaw them first. Just fold them into the batter as you would with fresh blueberries. This keeps your muffins moist and full of flavor. What can I substitute for buttermilk? If you don't have buttermilk, you can make a quick substitute. Mix ½ cup of milk with 1 tablespoon of vinegar. Let it sit for about five minutes, and then use it in place of buttermilk. Calories and serving size Each muffin contains about 150 calories. This makes it a tasty snack or breakfast choice. The recipe yields 12 muffins, making it easy to share with friends or family. Health benefits of blueberries and lemons Blueberries are full of vitamins and antioxidants. They help improve heart health and boost brain function. Lemons provide vitamin C and support a healthy immune system. Together, they make these muffins not just tasty but also nutritious! This blog post covered how to make delicious lemon blueberry muffins from scratch. We explored the key ingredients and substitutions you can use. The step-by-step instructions ensure you get it right every time. I shared helpful tips for baking and presentation, plus fun variations to try. In the end, baking can be rewarding and fun for everyone. Enjoy your muffins and share them with friends!

Lemon Blueberry Muffins

Indulge in the deliciousness of Lemon Burst Blueberry Bliss Muffins that combine zesty lemon flavor with juicy blueberries! Perfect for breakfast or a sweet snack, these easy-to-follow muffins are made with simple ingredients like buttermilk and fresh lemon zest. Get your oven ready and discover the joy of baking homemade treats. Click to explore the full recipe and bring a burst of flavor to your kitchen!
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Ingredients
  

1 ½ cups all-purpose flour

½ cup granulated sugar

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 large egg

½ cup buttermilk (or substitute with milk plus 1 tablespoon vinegar)

⅓ cup vegetable oil

1 tablespoon freshly grated lemon zest

1 tablespoon fresh lemon juice

1 cup fresh blueberries (frozen blueberries can also be used without thawing)

Optional: 2 tablespoons powdered sugar for dusting

Instructions
 

Prepare Your Oven and Muffin Tin: Preheat the oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners, or lightly spray each cup with non-stick cooking spray to prevent sticking.

    Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Use a whisk to thoroughly mix the dry ingredients until they are well incorporated.

      Prepare Wet Ingredients: In a separate bowl, crack the egg and beat it lightly. Then, add the buttermilk (or the milk-vinegar mix), vegetable oil, freshly grated lemon zest, and lemon juice. Mix these wet ingredients together until fully blended and smooth.

        Combine Dry and Wet Mixtures: Gently pour the wet mixture into the bowl with the dry ingredients. Using a spatula or wooden spoon, fold the mixtures together until just combined. It’s important not to over-mix; a few lumps are perfectly fine.

          Add Blueberries: Carefully fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter without mashing them.

            Fill Muffin Cups: Using a spoon or an ice cream scoop, fill each muffin cup about three-quarters full with the blueberry batter. This allows room for the muffins to rise during baking.

              Bake Muffins: Place the muffin tin in the preheated oven and bake for 18-20 minutes. The muffins are done when a toothpick inserted into the center comes out clean.

                Cooling Process: Once baked, take the muffins out of the oven and allow them to cool in the muffin tin for about 5 minutes. Afterward, transfer them to a wire rack to cool completely.

                  Optional Finishing Touch: For a delightful touch before serving, dust the tops of the muffins with powdered sugar to enhance their sweetness and presentation.

                    Prep Time: 15 minutes | Total Time: 35 minutes | Yield: 12 delicious muffins