Introduction
Indulge in the delightful goodness of homemade blueberry muffins with a zesty lemon twist. These muffins are not only easy to make, but they also offer a perfect balance of sweetness and acidity, making them a great addition to any breakfast or snack time. With fresh blueberries and a hint of lemon, each bite is a burst of flavor that will make you reach for another.
Detailed Ingredients with measures
Muffins:
– 1⅔ cups all-purpose flour
– 1¾ teaspoons baking powder
– ½ teaspoon salt
– ½ cup butter
– ⅔ cup granulated sugar
– 3 eggs
– ½ cup plain Greek yogurt (or sour cream)
– 1 tablespoon lemon zest
– 2 tablespoons lemon juice
– ⅔ cup milk
– 1 cup blueberries (fresh or frozen)
Lemon Glaze (optional):
– ¾ cup powdered sugar
– 1 tablespoon lemon juice
– 1 tablespoon butter
Prep Time
15 minutes
Cook Time
18-20 minutes
Total Time
35-40 minutes
Yield
18 muffins
Enjoy making these flavorful blueberry lemon muffins, perfect for sharing with family and friends or savoring all by yourself. The optional lemon glaze adds an extra touch of sweetness that beautifully complements the tartness of the blueberries. Happy baking!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 350ºF (175ºC). This ensures your muffins bake evenly.
Step 2: Prepare Dry Ingredients
In a small bowl, combine 1⅔ cups all-purpose flour, 1¾ teaspoons baking powder, and ½ teaspoon salt. Mix well and set aside for later use.
Step 3: Cream Butter and Sugar
In a larger mixing bowl, beat together ½ cup softened butter and ⅔ cup granulated sugar until the mixture is creamy and light in texture.
Step 4: Add Wet Ingredients
To the butter and sugar mixture, add 1 tablespoon lemon juice, 1 tablespoon lemon zest, and ½ cup plain Greek yogurt (or sour cream). Mix until well combined.
Step 5: Incorporate Eggs and Milk
Beat in 3 eggs one at a time, followed by ⅔ cup milk. Ensure each egg is fully incorporated before adding the next one.
Step 6: Combine Dry Ingredients
Stir in the flour mixture from Step 2 until just combined. Be careful not to overmix, as this can result in tough muffins.
Step 7: Fold in Blueberries
Gently fold in 1 cup of blueberries (fresh or frozen) into the batter, ensuring they are evenly distributed.
Step 8: Fill Muffin Cups
Divide the batter among 18 paper-lined muffin cups, filling each cup about two-thirds full.
Step 9: Bake Muffins
Place the muffin tray in the preheated oven and bake for 18-20 minutes. Muffins are done when a toothpick inserted in the center comes out clean.
Step 10: Cool Muffins
Once baked, remove the muffins from the oven and allow them to cool in the tray for a few minutes before transferring them to a wire rack to cool completely.
Step 11: Prepare Lemon Glaze (Optional)
If desired, prepare the glaze by combining ¾ cup powdered sugar, 1 tablespoon lemon juice, and 1 tablespoon melted butter in a small bowl. Mix until smooth.
Step 12: Drizzle Glaze
Once the muffins are completely cool, drizzle the lemon glaze over the top of each muffin.
Notes
Storage
Muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Frozen Blueberries
If using frozen blueberries, there is no need to thaw them before adding them to the batter, as this helps maintain their shape.
Texture Variation
For a softer texture, ensure not to overmix the batter once the flour is added; mixing should just combine the ingredients.
Gluten-Free Option
To make these muffins gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
Serving Suggestions
These muffins can be enjoyed as a breakfast option or a sweet snack throughout the day.
Cook techniques
Mixing Dry Ingredients
When combining flour, baking powder, and salt, use a whisk to ensure even distribution. This prevents clumping and ensures that the baking powder is evenly spread throughout the batter.
Creaming Butter and Sugar
Beat the butter and granulated sugar together until the mixture is light and fluffy. This incorporates air into the mixture, helping to create a tender muffin texture.
Incorporating Wet Ingredients
When adding lemon juice, lemon zest, yogurt, eggs, and milk to the butter-sugar mixture, mix until just combined. Avoid over-mixing to maintain a light muffin.
Folding in Blueberries
Gently fold the blueberries into the batter using a spatula. This method prevents the berries from breaking apart and ensures they’re evenly distributed without overworking the batter.
Dividing Batter into Muffin Cups
Use a scoop or spoon to evenly divide the batter among muffin cups. Filling each cup about 2/3 full allows for the muffins to rise without overflowing.
Baking Time
Monitor the muffins closely while baking, checking for doneness with a toothpick inserted into the center. They should be golden brown and spring back when lightly pressed.
FAQ
Can I use frozen blueberries?
Yes, you can use frozen blueberries. However, do not thaw them before adding; fold them in directly to prevent the batter from becoming too wet.
Can I substitute the Greek yogurt?
Yes, sour cream can be used as a substitute for Greek yogurt, maintaining moisture and flavor.
What can I use instead of all-purpose flour?
You may substitute with a gluten-free flour blend, but results may vary in texture and density.
How do I store leftover muffins?
Store muffins in an airtight container at room temperature for up to three days, or in the refrigerator for about a week.
Can I make these muffins ahead of time?
Yes, you can prepare the batter a day in advance and store it in the refrigerator until you’re ready to bake, or bake the muffins ahead of time and freeze them for later.
Conclusion
Delicious lemon blueberry muffins are a delightful treat perfect for breakfast or an afternoon snack. The combination of fresh blueberries and zesty lemon creates a refreshing flavor that is both light and satisfying. Whether enjoyed plain or with a sweet lemon glaze, these muffins are sure to impress.
More recipes suggestions and combination
Lemon Poppy Seed Muffins
Replace blueberries with poppy seeds and add an extra tablespoon of lemon zest for a nutty and tangy flavor.
Blueberry Banana Muffins
Mix in mashed ripe bananas with the blueberry mixture for a moist and naturally sweet twist.
Chocolate Chip Lemon Muffins
Incorporate chocolate chips along with the blueberries for a sweet and citrusy combination.
Mixed Berry Muffins
Use a mix of blueberries, raspberries, and blackberries for a colorful and flavorful fruit medley.
Almond Flour Lemon Muffins
Substitute a portion of the all-purpose flour with almond flour for a gluten-free option but retain the lemon zest for flavor.
Spiced Lemon Muffins
Add a teaspoon of cinnamon or nutmeg to the batter for a warm spiced note to the lemon muffins.
