![To make these lemon blueberry muffins, you need a few key ingredients. Here’s the complete list of ingredients: - 1 ½ cups all-purpose flour - ½ cup granulated sugar - 2 teaspoons baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 large egg - ½ cup buttermilk (or milk + 1 tablespoon vinegar) - ⅓ cup vegetable oil - 1 tablespoon freshly grated lemon zest - 1 tablespoon lemon juice - 1 cup fresh blueberries (or frozen, no need to thaw) - Optional: 2 tablespoons powdered sugar for dusting Each ingredient plays a big role in making these muffins tasty. The flour gives structure, while sugar adds sweetness. Baking powder and baking soda help the muffins rise. Salt brings out the flavors. The egg binds everything together. Buttermilk makes the muffins moist, while the vegetable oil adds richness. Lemon zest and juice give a bright flavor that pairs perfectly with blueberries. You can use fresh or frozen blueberries. If you choose frozen, there’s no need to thaw them. If you want to add a little sweetness on top, you can dust with powdered sugar. For the full recipe, check out the instructions to see how these ingredients come together in your kitchen. Set your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or spray it with non-stick cooking spray. This step keeps your muffins from sticking and makes cleanup easier. In a large bowl, combine 1 ½ cups of all-purpose flour, ½ cup of granulated sugar, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Whisk them together well. This mix gives your muffins structure and sweetness. In a separate bowl, beat 1 large egg. Then mix in ½ cup of buttermilk, ⅓ cup of vegetable oil, 1 tablespoon of freshly grated lemon zest, and 1 tablespoon of lemon juice. This mixture adds moisture and bright flavor to your muffins. Pour the wet ingredients into the dry ones. Gently fold them together until just combined. It’s okay if there are a few lumps. Over-mixing will make your muffins tough, so be gentle. Gently fold in 1 cup of fresh blueberries. Make sure to do this carefully so the berries don’t break. You want those bursts of flavor in every bite! Using a spoon or ice cream scoop, fill each muffin cup about ¾ full with the batter. Bake in your preheated oven for 18-20 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, your muffins are ready. Let them cool in the tin for 5 minutes before moving them to a wire rack. For an extra touch, dust with powdered sugar before serving. Enjoy your delicious Lemon Burst Blueberry Bliss Muffins! For the complete recipe, check out the Full Recipe. To get fluffy muffins, avoid over-mixing the batter. When you combine the wet and dry ingredients, mix gently. It is fine to have lumps! Over-mixing makes the muffins dense. Aim for a light hand when folding in the blueberries as well. This keeps them whole and juicy. You can enhance the lemon flavor by adding more lemon zest or juice. For a stronger blueberry taste, use more berries. Fresh blueberries work best, but frozen ones are fine too. Just remember, if you use frozen, do not thaw them. This keeps the muffins from becoming soggy. Baking at the right temperature is key for even muffins. Preheat your oven to 375°F (190°C). Make sure to use an oven thermometer for accuracy. Place the muffin tin in the center of the oven. This helps the heat circulate evenly for perfect baking. Check the muffins around 18 minutes. If a toothpick comes out clean, they are ready! For the complete recipe, refer to the [Full Recipe]. {{image_2}} You can make your lemon blueberry muffins even more exciting. Here are some fun add-ins: - Other Fruits: Try raspberries, strawberries, or blackberries. Each fruit brings a new flavor. - Nuts: Walnuts or pecans add a nice crunch. Chop them up and fold them in gently. - Spices: A pinch of cinnamon or nutmeg can enhance the flavor. Just don’t add too much! If you need a gluten-free version, swap the all-purpose flour. Use a gluten-free flour blend instead. Look for one that has xanthan gum. This helps mimic the texture of regular flour. You can enjoy these muffins without worry! To make these muffins vegan, you can replace a few ingredients. Use flax eggs instead of a regular egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. For the buttermilk, combine plant-based milk with a splash of vinegar. This will create a dairy-free version that tastes just as good. These variations make the recipe flexible and fun. You can try different combinations each time you bake! For the full recipe, check out the complete guide. To keep your muffins fresh, store them in an airtight container. This helps prevent them from drying out. Place a paper towel at the bottom of the container. This towel absorbs moisture, keeping the muffins soft. You can store them at room temperature for up to two days. If you want to keep them longer, you can refrigerate them for up to a week. Freezing muffins is easy and keeps them fresh for later. Let the muffins cool completely before freezing. Wrap each muffin in plastic wrap. Then, place them in a freezer bag. Make sure to label the bag with the date. You can freeze them for up to three months. When you're ready to enjoy them, just thaw them in the fridge overnight or at room temperature for a few hours. Reheating muffins is simple. You can use the microwave or the oven. For the microwave, place a muffin on a plate. Heat it for 15 to 20 seconds. Check if it's warm. If not, heat for a few more seconds. For the oven, preheat it to 350°F (175°C). Place the muffins on a baking sheet. Heat for about 5 to 10 minutes. This will give the muffins a nice, warm texture. Enjoy your Lemon Burst Blueberry Bliss Muffins! For the Full Recipe, check earlier sections. Yes, you can use frozen blueberries in your muffins. There’s no need to thaw them first. Just add them straight to the batter. Keep in mind that frozen blueberries may tint your batter a bit blue, but they will still taste great. You might want to reduce the baking time slightly, as frozen berries can cool the batter. Muffins stay fresh for about 2 to 3 days at room temperature. Store them in an airtight container to keep them moist. For longer storage, you can refrigerate them for up to a week. If you want to save them for later, muffins freeze well for up to 3 months. Wrap them tightly in plastic wrap and place them in a freezer bag. If you don't have buttermilk, you can easily make a substitute. Here are some options: - Use regular milk with 1 tablespoon of vinegar or lemon juice. - Use plain yogurt thinned with a bit of water. - Use sour cream mixed with water. These substitutes will give you a similar tangy flavor and moisture in your muffins. For the full recipe, check out the Lemon Burst Blueberry Bliss Muffins 🫐. You now have a simple guide to make delicious lemon blueberry muffins. We covered all the key ingredients, steps, and helpful tips. Remember to avoid over-mixing to keep them fluffy. You can also explore fun variations to suit your taste. Whether you store them for later or share with friends, these muffins are sure to please. Follow these steps, and enjoy the burst of flavor with every bite! Happy baking!](https://pureeatsnow.com/wp-content/uploads/2025/05/f876afac-7924-41d8-80d0-e971e86c1ce5-250x250.webp)
Lemon Blueberry Muffins
Indulge in the delightful flavors of lemon and blueberries with these Lemon Burst Blueberry Bliss Muffins! Perfectly moist and tangy, these easy-to-make muffins will brighten up your breakfast or snack time. With just a handful of simple ingredients, you can create a batch that’s both delicious and visually appealing. Click to discover the full recipe, and enjoy a burst of sunshine in every bite!