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Easy Lemon Blueberry Muffins Recipe

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4.2 from 14 reviews

These Easy Lemon Blueberry Muffins are a delightful blend of fresh lemon zest and juicy blueberries, creating a perfect balance of zesty and sweet flavors. Featuring a simple lemon sugar technique to intensify the lemon aroma, these muffins bake up moist and fluffy with bakery-style tops. They can be made in standard, large, or mini muffin sizes, making them versatile for any occasion or craving.

Ingredients

Dry Ingredients

  • 1 ½ cups all-purpose flour, spooned and leveled (195g)
  • 3/4 cup granulated sugar (150g), plus 1 tablespoon for muffin tops
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt

Wet Ingredients

  • 1 medium lemon (zest and juice)
  • 1/3 cup neutral-flavored oil (safflower, avocado, or vegetable oil) (80ml)
  • 1 large egg
  • 1/3 cup milk or non-dairy milk (80ml), use more as needed
  • 1 teaspoon vanilla extract
  • 6 to 8 ounces fresh or frozen blueberries (about 1 cup)
  • Very thin lemon slices (optional, for tops)

Instructions

  1. Prep: Preheat your oven to 400°F (204°C). Line your muffin cups with paper liners—8 for large muffins, 10 for standard, or 22 for mini. Lightly grease or spray the muffin tin tops to prevent sticking of oversized muffin tops, unless using a high-quality nonstick pan.
  2. Make Lemon Sugar: Use a microplane or citrus zester to zest the lemon, collecting about 1 tablespoon. Combine the lemon zest with the 3/4 cup sugar in a small bowl and rub them together until the sugar is infused with lemon fragrance.
  3. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, lemon sugar mixture, baking powder, and fine sea salt.
  4. Combine Wet Ingredients: In a measuring jug that holds at least 1 cup, add the oil, crack in the egg, then pour in milk up to the 1-cup mark (approximately 1/3 cup). Add vanilla extract and whisk these ingredients together until well combined.
  5. Make Batter: Pour the wet mixture into the dry ingredients bowl. Stir gently just until the batter comes together—it will be thick. Avoid overmixing to keep muffins tender and light.
  6. Fold in Blueberries and Lemon Juice: Carefully fold in the blueberries and about 2 tablespoons of fresh lemon juice to distribute evenly without breaking the berries.
  7. Prepare for Baking: Spoon the batter into the lined muffin cups. For large muffins with bakery-style tops, fill the liners to the top. Sprinkle a little sugar over each muffin top. Optionally, add a very thin slice of lemon on top and sprinkle more sugar over the lemon slice.
  8. Bake Muffins: Bake in the preheated oven for 15 to 20 minutes or until the muffin tops are set and a toothpick inserted into the center comes out with moist crumbs, not wet batter.
  9. Cool: Transfer the muffins to a cooling rack and allow them to cool slightly before serving.

Notes

  • Use the spoon and level method or weigh your flour to ensure accurate measurement, which affects muffin texture.
  • Be careful not to overmix the batter to avoid dense muffins.
  • For mini muffins, adjust baking time accordingly, usually 10-12 minutes.
  • You can substitute non-dairy milk for a dairy-free option.
  • Choose neutral-flavored oil such as safflower, avocado, or vegetable oil to avoid overpowering the lemon flavor.

Find it online: https://miracooking.com/easy-lemon-blueberry-muffins-recipe/