If you’re in need of a quick and easy breakfast or a sweet snack, look no further than these delicious blueberry lemon muffins! Bursting with fresh blueberries and zesty lemon flavor, these muffins are sure to satisfy your cravings.
Ingredients
Here’s what you’ll need to make 12 muffins:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 2 large eggs
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 1/2 cups fresh blueberries
Instructions
- 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, and salt.
- In a separate bowl, mix together the melted butter, milk, eggs, lemon juice, and lemon zest.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the blueberries.
- Spoon the batter into the muffin cups, filling each about 2/3 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 for 5 minutes in the pan, then transfer them to a wire rack to cool completely.
Enjoy your delicious blueberry lemon muffins fresh out of the oven or save them for later in an airtight container!
Variations
If you’d like to make a vegetarian version of these muffins, simply replace the dairy milk with your favorite plant-based milk, such as almond or soy milk. You can also try using whole wheat flour in place of all-purpose flour for a healthier twist.
For a vegan version, replace the eggs with 2 flax eggs (2 tbsp ground flaxseed + 5 tbsp water, stirred together and allowed to sit for 5 minutes to thicken).
You can also switch up the fruit in these muffins to suit your tastes. Try using raspberries, blackberries, or strawberries in place of blueberries for a fun twist on this recipe.
Conclusion
These blueberry lemon muffins are sure to become a staple in your breakfast or snack rotation. They’re easy to make, packed with flavor, and perfect for a quick bite on the go. So go ahead and whip up a batch today – your taste buds will thank you!
FAQ
How many muffins does this recipe make?
This recipe makes 12 muffins.
Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries instead of fresh ones. Just make sure to thaw them and pat them dry before adding them to the batter.
Can I use a different type of flour instead of all-purpose flour?
You can try using a different type of flour, but it may affect the texture of the muffins. All-purpose flour is recommended for this recipe.
Can I substitute the lemon zest with something else?
You can use orange zest instead of lemon zest if you prefer. Alternatively, you can omit the zest altogether.
How long do these muffins last?
These muffins will last for 2-3 days at room temperature in an airtight container, or up to a week in the refrigerator.
Can I freeze these muffins?
Yes, you can freeze these muffins for up to 2-3 months. Just make sure to wrap them tightly in plastic wrap and store them in an airtight container.
Can I use a different type of sweetener instead of sugar?
You can try using honey or maple syrup instead of sugar, but it may affect the texture and taste of the muffins.
Can I add nuts to this recipe?
Yes, you can add chopped nuts such as almonds or walnuts to the batter for extra texture and flavor.
Can I use a different type of milk instead of buttermilk?
You can use regular milk or a milk alternative such as almond milk or soy milk instead of buttermilk. Just add 1 tablespoon of lemon juice or vinegar to the milk to create a buttermilk substitute.
Can I use a different type of oil instead of vegetable oil?
You can use any mild-flavored oil such as canola oil, grapeseed oil or light olive oil instead of vegetable oil.
