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- 1 ½ cups all-purpose flour - 1 cup fresh blueberries (or frozen blueberries, thawed) - ½ cup granulated sugar - ½ teaspoon baking soda - ½ teaspoon baking powder - ¼ teaspoon salt You need basic ingredients to make these muffins. All-purpose flour gives a nice texture. Blueberries add sweetness and flavor. You can use fresh or frozen blueberries, depending on what you have. Granulated sugar balances the tartness of the lemon. Baking powder and baking soda help the muffins rise. Salt enhances all the flavors in the recipe. - 1 large egg - ½ cup buttermilk - ⅓ cup vegetable oil - 1 tablespoon freshly grated lemon zest - 2 tablespoons fresh lemon juice - 1 teaspoon vanilla extract Wet ingredients bring moisture and flavor to your muffins. The large egg binds everything together. Buttermilk keeps the muffins soft and adds a slight tang. Vegetable oil keeps them moist and fluffy. Fresh lemon zest and juice give a bright, zesty kick. Vanilla extract rounds out the flavor profile beautifully. - 2 tablespoons coarse sugar for topping - Garnishes for presentation You can add coarse sugar on top for a sweet crunch. It makes the muffins look pretty, too. For presentation, consider garnishing with a few fresh blueberries or a sprinkle of lemon zest. These small details make a big difference in how your muffins look and taste. For the complete recipe, check out the Full Recipe section. Preheat your oven to 375°F (190°C). This step is key for even baking. While the oven heats, prepare a 12-cup muffin tin. You can either line each cup with paper liners or grease them with cooking spray. This keeps the muffins from sticking. In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure to mix until everything is uniform. This helps the muffins rise well. In another bowl, crack a large egg and beat it lightly. Add buttermilk, vegetable oil, lemon zest, lemon juice, and vanilla extract. Mix these wet ingredients until they blend perfectly. This mixture adds moisture and flavor to the muffins. Carefully pour the wet mixture into the dry ingredients. Using a spatula, gently fold them together. It's important not to overmix. A few lumps are okay, as they help keep the muffins fluffy. Now, gently fold in the blueberries. Make sure they are evenly distributed throughout the batter. Be careful not to crush them; you want whole berries in your muffins for juicy bites. Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. If you like, sprinkle coarse sugar on top for a sweet crunch. Bake the muffins for 18 to 20 minutes. Check for doneness by inserting a toothpick into the center. It should come out clean. Once done, let the muffins cool in the tin for about 5 minutes before moving them to a wire rack. For the full recipe, refer to the section above. Enjoy your delicious Lemon Blueberry Muffins! To avoid tough muffins, do not overmix your batter. Mix just until the wet and dry ingredients combine. A few lumps are okay. Overmixing makes muffins dense and chewy. Use a gentle folding technique when adding blueberries. This keeps them whole and juicy, which enhances your muffins' taste. When it comes to blueberries, fresh ones are great. They burst with flavor and color. Frozen blueberries are also good; just thaw and drain them first. If you lack buttermilk, mix milk with a teaspoon of vinegar or lemon juice. Let it sit for a few minutes to thicken. This gives you a similar tangy flavor. To keep muffins fresh, store them in an airtight container. They can last up to three days at room temperature. For longer storage, freeze them. Wrap each muffin in plastic wrap, then place them in a freezer bag. When you want to eat one, just reheat it in the oven or microwave. This restores their soft texture and warmth. For a delightful breakfast, serve them warm with a pat of butter! {{image_4}} You can really make lemon blueberry muffins your own with fun add-ins. - Nuts or seeds: Try adding walnuts or sunflower seeds for crunch. - Other fruits or spices: Mix in raspberries or cinnamon for a twist. Need to adjust the recipe for dietary needs? It’s simple! - Gluten-free adaptations: Use a gluten-free flour blend. They can still be fluffy and tasty. - Vegan options with substitutes: Replace the egg with a flax egg and use plant-based milk. Explore different ways to bake these muffins. - Mini muffins: Bake for less time and enjoy bite-sized treats. - Loaves: Pour the batter into a loaf pan for a delicious bread. You can find the full recipe above to get started on these variations! After baking your lemon blueberry muffins, let them cool completely. Store them at room temperature in an airtight container. This keeps them fresh for up to three days. If you want to keep them for longer, avoid placing them in the fridge. The cold air can make them dry out quickly. To enjoy muffins later, freeze them. Wrap each muffin tightly in plastic wrap. Then, place them in a freezer bag or container. You can freeze them for up to three months. When you're ready to eat, simply take them out and let them thaw at room temperature. To warm your muffins, preheat the oven to 350°F (175°C). Place the muffins on a baking sheet. Heat them for about 10 minutes. This helps restore their fresh taste and soft texture. You can also microwave them for about 15-20 seconds. Just be careful not to overheat, or they can become tough. Enjoy your muffins warm for the best flavor! Yes, you can use frozen blueberries. Just thaw them first. To thaw, place them in a bowl. Let them sit at room temperature for about 30 minutes. You can also microwave them for 30 seconds. Drain any excess liquid before adding them to the batter. This helps keep your muffins from turning blue. If you run out of buttermilk, don’t worry! You can make your own. Mix one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for five minutes. You can also use plain yogurt or sour cream. Just thin it with a bit of milk if needed. To get those beautiful, tall tops, fill the muffin cups higher. Fill them about ¾ full. Also, start baking at a higher temperature. Bake at 425°F (220°C) for the first five minutes. Then, lower the temperature to 375°F (190°C) for the rest of the time. This method helps create a nice dome. Homemade lemon blueberry muffins can last for about three days at room temperature. Keep them in an airtight container. If you want to keep them longer, freeze them. They can stay fresh for up to three months in the freezer. Just wrap them well in plastic wrap and foil. Lemon blueberry muffins are a delightful treat to make at home. We covered the essential ingredients, from fresh blueberries to buttermilk, ensuring a tasty outcome. The baking process is simple, with clear steps to follow for best results. I shared tips for perfect muffins and explored fun variations. In the end, you can customize these muffins to suit your taste. Imagine enjoying warm, fresh muffins anytime. With these strategies, you can bake confidently and share delicious treats with loved ones. Enjoy your baking journey!

- Lemon Blueberry Muffins

Start your mornings with a burst of flavor from these irresistible Lemon Blueberry Muffins! These fluffy delights are brimming with fresh blueberries and zesty lemon, making them the perfect breakfast treat. Follow my easy recipe for a delicious batch that will brighten your day. Get ready for soft, moist muffins that everyone will love! Click through to discover the full recipe and baking tips for the ultimate muffin experience!
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Ingredients
  

1 ½ cups all-purpose flour

1 cup fresh blueberries (or frozen blueberries, thawed)

½ cup granulated sugar

½ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

1 large egg

½ cup buttermilk

⅓ cup vegetable oil

1 tablespoon freshly grated lemon zest

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

Optional: 2 tablespoons coarse sugar for topping

Instructions
 

Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin tin by lining it with paper liners or gently greasing each cup with cooking spray to prevent sticking.

    In a medium mixing bowl, thoroughly whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar until the mixture is uniform and well combined.

      In another bowl, crack the large egg and beat it lightly. Add in the buttermilk, vegetable oil, lemon zest, fresh lemon juice, and vanilla extract. Mix these wet ingredients together until they are completely blended.

        Carefully pour the wet mixture into the bowl containing the dry ingredients. Using a spatula, gently fold the ingredients together. Be cautious not to overmix; it’s perfectly fine for the batter to be a little lumpy!

          With great care, fold in the fresh blueberries, ensuring they are well distributed throughout the muffin batter without crushing them.

            Using a spoon, divide the muffin batter evenly among the prepared muffin cups, filling each cup about ¾ full. For an extra touch of sweetness and texture, sprinkle coarse sugar on top of each muffin if desired.

              Bake the muffins in your preheated oven for 18 to 20 minutes, or until the tops turn a lovely golden brown and a toothpick inserted into the center comes out clean.

                Once baked, carefully remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.

                  - Prep Time: 15 minutes

                    - Total Time: 35 minutes

                      - Servings: 12 muffins

                        Presentation Tips: Consider serving your blueberry bliss muffins on a decorative platter. For a final flourish, garnish with a few fresh blueberries and a sprinkle of lemon zest on top! Enjoy your delightful treats!