Blueberry Lemon Muffins Recipe

Imagine a sunny morning, the kitchen filled with the scent of fresh lemons and the warm aroma of baking muffins. There’s something truly special about our Blueberry Lemon Muffins Recipe. It combines the tartness of lemon with the sweet burst of fresh blueberries, making it the perfect treat for family breakfasts or delightful brunches with friends. These muffins are not only delicious but also a wonderful way to bring everyone together in the kitchen. Simple yet loaded with flavor, they epitomize the essence of Zynahz – where creativity meets comfort, and every recipe is a reason to bond over homemade goodness.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 12 muffins

Skill Level: Easy

Ingredients

• 1 and 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted and cooled
• 2/3 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• Zest of 2 lemons
• 1 cup fresh blueberries
• 1 tablespoon lemon juice
• 2 tablespoons coarse sugar (optional, for topping)

Instructions

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined. Be careful not to overmix, as this can make the muffins tough.
5. Gently fold in the fresh blueberries.
6. Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. If desired, sprinkle the tops with coarse sugar for a delightful crunch.
7. Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Helpful Tips

If fresh blueberries are unavailable, you can use frozen blueberries. No need to thaw them; just toss them in a little flour before folding into the batter to prevent them from sinking.

For an extra zing, add a teaspoon of poppy seeds to the batter.

Make mini muffins by using a mini muffin tin and adjusting the baking time to 12-15 minutes.

Storage Instructions

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze them for up to 3 months. To enjoy, warm them slightly before serving.

Pairings

These blueberry lemon muffins pair beautifully with a hot cup of tea or coffee. For a complete breakfast spread, serve them with a fresh fruit salad and a side of scrambled eggs. A tall glass of iced lemon tea or freshly squeezed orange juice also complements the muffins perfectly.

At Zynahz, we believe in the joy of bringing creativity into your kitchen and sharing the love of homemade treats with your family. We hope these Blueberry Lemon Muffins inspire you to gather your loved ones and create delightful memories. Don’t forget to share your baking adventures with us on social media and tag @Zynahz. Pass along this recipe to friends and family, and explore more of our cherished recipes on our website. Subscribe to our newsletter for the latest updates and delicious inspirations straight to your inbox. Happy baking!