Description
These Lemon Blueberry Muffins are a delightful breakfast treat bursting with fresh blueberries and a zesty lemon flavor. Moist and tender, they are made with buttermilk for a soft crumb and can be topped with a tangy lemon glaze for an extra layer of sweetness.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon flour (to toss with blueberries)
Wet Ingredients
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/2 cup buttermilk
- 1/4 cup lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
- 2 large eggs
- 1 teaspoon vanilla extract
Fruit
- 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)
Optional Glaze
- 1/2 cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, and salt to create a uniform dry mixture.
- Mix Wet Ingredients: In a separate bowl, whisk together the melted and slightly cooled butter, buttermilk, freshly squeezed lemon juice, lemon zest, eggs, and vanilla extract until the mixture is smooth and well combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir until just combined to avoid overmixing, which could make the muffins tough.
- Toss Blueberries: To prevent the blueberries from sinking to the bottom, toss them with 1 tablespoon of flour. Then, carefully fold the blueberries into the batter, maintaining a light touch.
- Fill Muffin Cups: Divide the muffin batter evenly among the prepared muffin cups, filling each about three-quarters full to allow room for rising during baking.
- Bake the Muffins: Bake the muffins in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool Muffins: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, which helps maintain their texture.
- Prepare Glaze (Optional): For an optional lemon glaze, mix the powdered sugar with 1 to 2 tablespoons of lemon juice until smooth. Drizzle over the cooled muffins to add a citrusy sweetness.
Notes
- You can substitute plain yogurt or regular milk combined with lemon juice as a buttermilk alternative.
- Adding a crumb topping before baking offers extra texture and flavor.
- Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.
