Blueberry Lemon Muffins

$To make blueberry lemon muffins, gather these items: - 1 ½ cups all-purpose flour - 1 cup fresh blueberries (or frozen if fresh is unavailable) - ½ cup granulated sugar - ½ teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - 1 teaspoon lemon zest (freshly grated from approximately 1 lemon) - ½ teaspoon vanilla extract - 1 large egg - ½ cup plain yogurt (can substitute with sour cream) - ¼ cup vegetable oil - 2 tablespoons freshly squeezed lemon juice If you need alternatives, consider these swaps: - All-purpose flour can be replaced with whole wheat flour for a healthier option. - Use honey or maple syrup instead of granulated sugar for a natural sweetener. - Swap blueberries with raspberries or chopped strawberries for a different flavor. - For dairy-free muffins, use almond milk yogurt instead of regular yogurt. Each muffin offers a treat that's light yet satisfying. Here’s what you get per muffin: - Calories: 150 - Total Fat: 5g - Saturated Fat: 0.5g - Cholesterol: 20mg - Sodium: 130mg - Total Carbohydrates: 23g - Dietary Fiber: 1g - Sugars: 8g - Protein: 3g These muffins are not just tasty; they provide a good energy boost. Enjoy a warm muffin as a snack or breakfast treat! For the full recipe, check the details above. Start by preheating your oven to 375°F (190°C). This step ensures even baking. While the oven heats, prepare your muffin tin. You can line it with paper liners or lightly grease it with non-stick spray. This helps the muffins come out easily after baking. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and lemon zest. Whisk until well mixed. This mixture forms the base of your muffins. Set it aside for later use. In a separate bowl, crack open the large egg and beat it lightly. Add the granulated sugar and mix until smooth. Next, stir in the yogurt, vegetable oil, vanilla extract, and lemon juice. Mix until the batter is creamy and well combined. Now comes the fun part! Gently fold in the blueberries with a spatula. Be careful not to break them apart. You want them whole for bursts of flavor in each muffin. This step adds the juicy goodness that makes these muffins special. Use a spoon or ice cream scoop to fill each muffin cup about three-quarters full. This allows the muffins to rise properly. Place the muffin tin in the oven and bake for 18-20 minutes. They are ready when the tops are golden brown and a toothpick comes out clean. After baking, let them cool in the tin for about 5 minutes before moving them to a wire rack. This cooling time keeps them fluffy. Enjoy your zesty blueberry lemon muffins! For the complete recipe, check out the Full Recipe. To get fluffy muffins, you need to measure your flour correctly. Use a spoon to scoop flour into your measuring cup and level it off. Too much flour makes muffins dense. Also, remember to preheat your oven. This helps the muffins rise quickly. Bake them until they are golden brown and a toothpick comes out clean. When mixing your batter, be gentle. Overmixing makes muffins tough. Mix just until the dry and wet ingredients come together. A few lumps are okay. The goal is to keep it light and airy. Fold in the blueberries carefully, so they stay whole and juicy. Store your muffins in an airtight container. This keeps them fresh for several days. If you want to keep them longer, freeze them. Wrap each muffin in plastic wrap, then place them in a freezer bag. When you want one, just thaw it at room temperature or warm it in the oven. For more details, you can check out the Full Recipe. {{image_4}} To make gluten-free blueberry lemon muffins, swap regular flour for gluten-free flour. Use a blend that includes xanthan gum for better texture. This change keeps the muffins soft and fluffy. You can enjoy these gluten-free treats without losing any flavor! For vegan blueberry lemon muffins, replace the egg with a flax egg. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes until it thickens. Use plant-based yogurt and oil instead of dairy. These muffins are just as tasty and kind to animals! You can make your muffins even more special by adding nuts or spices. Chopped walnuts or pecans add a nice crunch. A dash of cinnamon or ginger gives a warm flavor. You can also mix in lemon zest for an extra kick. Be creative and make these muffins your own! For more details, check the Full Recipe for specific measurements and baking times. You can store blueberry lemon muffins at room temperature. Place them in an airtight container. They stay fresh for about 2 days. If the weather is warm, keep them cool and dry. This way, they won’t become soggy. If you want to keep them longer, refrigeration works well. Place the muffins in an airtight container. They can last up to a week in the fridge. Just remember to let them come to room temperature before eating. This helps bring back their fresh taste. Freezing is a great way to save muffins for later. Wrap each muffin tightly in plastic wrap. Then place them in a freezer bag. They can last up to 3 months in the freezer. When you're ready to eat, thaw them at room temperature or warm them in the oven. This keeps them delicious and soft. For the full recipe on blueberry lemon muffins, check the complete guide! You can tell the muffins are done when they turn golden brown. Insert a toothpick into the center of a muffin. If it comes out clean, your muffins are ready. Bake them for 18 to 20 minutes for best results. Yes, you can use frozen blueberries instead of fresh ones. Just fold them into the batter while still frozen. This will keep them from breaking apart during mixing. It works well, and the muffins will taste great! If you do not have yogurt, you can use sour cream. It gives a similar texture and tangy taste. You can also use buttermilk or even applesauce for a different twist. Muffins can last for about three days at room temperature. Keep them in an airtight container to stay fresh. If you want them to last longer, consider refrigerating or freezing them. You can definitely make mini muffins with this recipe! Just adjust the baking time to about 10 to 12 minutes. Keep an eye on them to avoid overbaking. Enjoy the bite-sized goodness! For the full recipe, check out the details above! In this post, we covered the essential ingredients for blueberry muffins, including substitutions and nutritional info. You learned step-by-step instructions for making fluffy muffins and tips to prevent overmixing. We also explored fun variations, like gluten-free and vegan options. Lastly, we discussed how to store your muffins for the best taste. With these tips, you can bake perfect blueberry muffins every time. Enjoy experimenting and sharing your delicious results!$

Brighten your morning with these zesty blueberry lemon muffins! These delightful treats combine fresh blueberries and tangy lemon for a burst of flavor in every bite. Perfect for brunch or a quick snack, you'll love how easy they are to make! Follow our simple recipe for light and fluffy muffins that are baked to perfection.

Print Recipe Pin Recipe

Ingredients

1 ½ cups all-purpose flour

1 cup fresh blueberries (or frozen if fresh is unavailable)

½ cup granulated sugar

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 teaspoon lemon zest (freshly grated from approximately 1 lemon)

½ teaspoon vanilla extract

1 large egg

½ cup plain yogurt (can substitute with sour cream)

¼ cup vegetable oil

2 tablespoons freshly squeezed lemon juice

Instructions

Preheat Your Oven: Begin by preheating your oven to 375°F (190°C). Prepare a muffin tin by lining it with paper muffin liners or greasing it lightly with non-stick cooking spray.

Combine Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and lemon zest until well blended. Set this mixture aside for later use.

Mix Wet Ingredients: In another mixing bowl, crack the large egg and beat it lightly. Add the granulated sugar to the egg and mix thoroughly until both are well combined. Incorporate the yogurt, vegetable oil, vanilla extract, and freshly squeezed lemon juice into the egg mixture, stirring until smooth and creamy.

Combine Wet and Dry Mixtures: Gradually incorporate the dry ingredient mixture into the wet ingredients. Stir gently with a spatula or wooden spoon until just combined. Take care not to overmix; it’s perfectly fine if there are a few lumps remaining in the batter.

Fold in Blueberries: Carefully fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter without breaking them apart.

Fill the Muffin Tin: Use a spoon or an ice cream scoop to fill each muffin cup in your prepared tin, filling each one about three-quarters full to allow space for rising.

Bake to Perfection: Place the muffin tin in the preheated oven and bake for 18-20 minutes. They are done when the tops turn a golden brown and a toothpick inserted into the center of a muffin comes out clean.

Cool Down: Once baked, remove the muffins from the oven and allow them to cool in the tin for approximately 5 minutes. Then, transfer the muffins to a wire rack to cool completely, ensuring they maintain their fluffy texture.

Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

- Presentation Tips: For an eye-catching presentation, arrange the muffins on a decorative platter. Dust them lightly with powdered sugar for a sweet finish and serve with wedges of lemon for an extra zest that complements the blueberry and lemon flavors beautifully.