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Lemon Blueberry Muffins: A Zesty 12-Minute Treat

Lemon blueberry muffins
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Enjoy these bright and flavorful lemon blueberry muffins, a perfect balance of zesty lemon and sweet blueberries.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 1 1/2 cups fresh blueberries

Instructions

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a small bowl, whisk together the milk, lemon zest, and lemon juice.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Gently fold in the fresh blueberries.
  8. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  9. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  10. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra lemon flavor, you can brush the tops of the warm muffins with a simple lemon glaze made from powdered sugar and lemon juice.
  • If you don’t have fresh blueberries, you can use frozen ones. Just toss them in a tablespoon of flour before adding them to the batter to prevent them from sinking.
  • Ensure your butter is truly softened for the creamiest batter.

Nutrition

Find it online: https://magazinemeal.com/lemon-blueberry-muffins/