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To make the best ever lemon blueberry muffins, you need simple ingredients. Each one adds a special touch to the muffins. Here’s what you will need: - 2 cups all-purpose flour - 1 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 large lemon, zested and juiced - 1/2 cup unsalted butter, melted - 1 cup buttermilk (or milk with 1 tablespoon lemon juice added) - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups fresh blueberries (or frozen, if out of season) - Optional: Extra blueberries and lemon zest for topping This recipe is quick and easy. You can find the full recipe for more details. Each ingredient plays a role in making these muffins fluffy and flavorful. The lemon zest brightens the taste, while blueberries add bursts of sweetness. The melted butter helps keep the muffins moist. Use fresh blueberries when you can; they make a big difference. If you have frozen ones, they work too. Just remember to gently fold them into the batter to avoid breaking them. Happy baking! - Preheat oven to 375°F (190°C) - Line muffin tin with paper liners or grease Start by setting your oven to 375°F (190°C). This is the perfect temperature for baking. Next, prepare your muffin tin. You can use paper liners or grease it lightly with oil. This will help the muffins release easily after baking. - Combine flour, sugar, baking powder, baking soda, and salt in a bowl In a large bowl, mix together two cups of all-purpose flour, one cup of granulated sugar, one tablespoon of baking powder, half a teaspoon of baking soda, and half a teaspoon of salt. Stir these dry ingredients well. This step is key for even flavor and rising. - Combine melted butter, buttermilk, eggs, lemon zest, lemon juice, and vanilla extract In another bowl, combine half a cup of melted butter, one cup of buttermilk, two large eggs, the zest and juice from one lemon, and one teaspoon of vanilla extract. Whisk these ingredients until fully combined. The lemon zest and juice add a bright taste. - Add wet mixture to dry mixture; mix gently - Fold in fresh blueberries Now, pour the wet mixture into the dry mixture. Stir gently until just mixed. It's important not to overmix; a few lumps are okay. Next, fold in one and a half cups of fresh blueberries. You can use frozen blueberries if you don't have fresh ones. Just make sure to keep them whole. - Fill muffin cups and bake for 18-20 minutes - Check doneness with a toothpick Spoon the batter into the muffin cups, filling each about three-quarters full. Bake for 18 to 20 minutes. To check if they are done, insert a toothpick into the center of a muffin. If it comes out clean, they are ready. Enjoy the aroma as they bake! To make the best ever lemon blueberry muffins, start with room temperature ingredients. This helps them mix well and rise nicely. If your butter is cold, it can cause lumps. So, let it sit out for a bit. Also, avoid overmixing the batter. Mix just until the ingredients blend. This keeps your muffins fluffy and light. A few lumps are fine! Choosing high-quality blueberries makes a big difference. Look for plump, firm berries with a deep color. If you can, buy them fresh. If using frozen, do not thaw; just toss them in the batter. For buttermilk, you can use regular milk with lemon juice. Just add one tablespoon of lemon juice to a cup of milk. Let it sit for five minutes, and it’s ready! Garnishing with lemon zest adds a nice touch. Just sprinkle some on top before serving. It gives a bright flavor and makes the muffins pretty. You can pair these muffins with drinks like tea or coffee. They also taste great with a glass of cold lemonade. Enjoy your muffins and drinks together for a delightful treat! For the full recipe, refer to the Best Ever Lemon Blueberry Muffins section above. {{image_2}} You can switch up the flavors of your lemon blueberry muffins. Here are two fun ideas: - Lemon Raspberry Muffins: Replace blueberries with fresh raspberries. The tart flavor pairs well with lemon. - Blueberry Coconut Muffins: Add shredded coconut to the batter. This gives a sweet, tropical twist. If you need a gluten-free muffin, it’s easy to adapt. Just swap regular flour for gluten-free flour. This keeps the texture nice while making it safe for gluten-free diets. Want a vegan version? You can replace the eggs and butter. Use flax eggs instead of real eggs. For butter, try coconut oil or a vegan butter substitute. This way, everyone can enjoy these tasty muffins! For the full recipe, check out the Best Ever Lemon Blueberry Muffins. To keep your muffins fresh, store them at room temperature. Place them in an airtight container. This helps keep moisture in and prevents them from getting too dry. If you stack them, use parchment paper between layers. This stops them from sticking together. You can also store muffins in the fridge. Use a sealed container to keep them fresh. However, this can make the muffins a bit dry. If you prefer them cold, try warming them up before eating. Just pop them in the microwave for a few seconds. This brings back some of their soft texture. Freezing muffins is a great way to save them for later. Here’s a step-by-step guide: 1. Cool the muffins: Let them cool completely on a wire rack. 2. Wrap each muffin: Use plastic wrap or aluminum foil. Make sure they are tightly wrapped to avoid freezer burn. 3. Place in a bag: Put the wrapped muffins in a freezer-safe bag. Label the bag with the date for easy tracking. 4. Freeze: Store in the freezer for up to three months for the best quality. When it’s time to enjoy your muffins, thaw them properly. Here are some tips for thawing: - At room temperature: Leave them out for about an hour. This is great for soft muffins. - In the microwave: Heat one muffin for about 15 seconds. Check if it’s warm enough, then enjoy! With these storage tips, your best ever lemon blueberry muffins will stay delicious and ready for you to enjoy! You can check if the muffins are done by using a toothpick. Insert it into the center of a muffin. If it comes out clean, your muffins are ready. The tops should look golden brown and spring back when touched. This means the muffins are light and fluffy, not dense. Yes, you can use frozen blueberries. They work well in this recipe. Just toss them in flour before adding them to the batter. This helps stop them from sinking. If using fresh blueberries, wash and dry them. Fresh blueberries give a nice burst of flavor. If you don’t have buttermilk, don’t worry! You can make a quick substitute. Add one tablespoon of lemon juice to one cup of milk. Let it sit for five minutes. This will create a similar tangy flavor. You can also use yogurt or sour cream mixed with water. These muffins last for about three days at room temperature. Store them in an airtight container to keep them fresh. If you want them to last longer, place them in the fridge. They can last up to one week in the fridge. This blog post showed you how to make delicious blueberry muffins, covering ingredients, steps, and hints. You learned to combine dry and wet ingredients, bake, and ensure perfect results. Don't forget the optional flavors and storage tips to enjoy these treats longer. Whether fresh or frozen, blueberries add a delightful touch. Experiment with variations to find your favorite. Now, you can impress friends and family with easy, tasty muffins. Enjoy baking and sharing!

Best Ever Lemon Blueberry Muffins

Indulge in the sweetness of the Best Ever Lemon Blueberry Muffins that bring sunshine to your breakfast table! With a perfect blend of tangy lemon and juicy blueberries, these muffins are easy to make and oh-so-delicious. In just 35 minutes, you can whip up a batch that is sure to impress.Don't miss out on this baked goodness!
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Ingredients
  

2 cups all-purpose flour

1 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 large lemon, zested and juiced

1/2 cup unsalted butter, melted

1 cup buttermilk (or milk with 1 tablespoon lemon juice added)

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups fresh blueberries (or frozen, if out of season)

Optional: Extra blueberries and lemon zest for topping

Instructions
 

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease with non-stick spray.

    In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

      In a separate bowl, combine the melted butter, buttermilk, eggs, lemon zest, lemon juice, and vanilla extract. Mix well until fully incorporated.

        Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.

          Gently fold in the blueberries, reserving a few to sprinkle on top of the muffins for decoration.

            Divide the batter evenly among the muffin cups, filling each about 3/4 full. Top with the reserved blueberries and a sprinkle of lemon zest.

              Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

                Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

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

                    - Optional Presentation Tips: Serve warm with a dusting of powdered sugar on top or a dollop of lemon-flavored cream cheese for an extra special touch! Enjoy your delightful muffins with a cup of tea or coffee!