why make this recipe
Lemon Blueberry Muffins are a delightful way to start your day. The combination of sweet blueberries and zesty lemon creates a refreshing taste that is perfect for breakfast or a snack. These muffins are easy to make and are a great way to use fresh blueberries in season. Plus, they make your kitchen smell amazing while baking!
how to make Lemon Blueberry Muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
- 1/4 cup brown sugar (for crumb topping)
- 1/4 cup flour (for crumb topping)
- 2 tablespoons unsalted butter (for crumb topping)
- 1/2 teaspoon cinnamon (for crumb topping)
Directions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the melted butter, buttermilk, egg, vanilla extract, and lemon zest. Mix well.
- Pour the wet ingredients into the dry ingredients and fold until just combined. Gently fold in the blueberries.
- For the crumb topping, mix together brown sugar, flour, butter, and cinnamon until crumbly.
- Divide the muffin batter evenly into the muffin cups, and sprinkle the crumb topping over each.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow muffins to cool for a few minutes before transferring to a wire rack. Enjoy!
how to serve Lemon Blueberry Muffins
These muffins are delicious warm or at room temperature. You can enjoy them plain or with a bit of butter spread on top. They make a great addition to a breakfast table or can be served for an afternoon coffee break.
how to store Lemon Blueberry Muffins
To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them for up to 3 months. Just make sure to wrap them tightly in plastic wrap and place them in a freezer bag.
tips to make Lemon Blueberry Muffins
- Make sure your ingredients are at room temperature for better mixing.
- Gently fold the blueberries into the batter to prevent them from breaking.
- Don’t overmix the batter; it’s okay if there are a few lumps.
- For a burst of flavor, use fresh lemon juice along with the zest.
variation
You can add nuts like walnuts or pecans for extra crunch. Another variation is to substitute the blueberries with raspberries or strawberries for a different fruit flavor!
FAQs
1. Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just make sure to toss them in a little flour before adding them to the batter to prevent them from sinking.
2. Can I make these muffins healthier?
Absolutely! You can substitute whole wheat flour for half of the all-purpose flour and reduce the amount of sugar.
3. How do I know when the muffins are done?
The muffins are done when a toothpick inserted in the center comes out clean or with a few crumbs attached.
Lemon Blueberry Muffins
Ingredients
Method
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the melted butter, buttermilk, egg, vanilla extract, and lemon zest. Mix well.
- Pour the wet ingredients into the dry ingredients and fold until just combined. Gently fold in the blueberries.
- For the crumb topping, mix together brown sugar, flour, butter, and cinnamon until crumbly.
- Divide the muffin batter evenly into the muffin cups, and sprinkle the crumb topping over each.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow muffins to cool for a few minutes before transferring to a wire rack.
- These muffins are delicious warm or at room temperature. You can enjoy them plain or with a bit of butter spread on top.
- To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them for up to 3 months.