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When I make Lemon Blueberry Muffins, I use simple, fresh ingredients. Each one plays a key role in creating that delightful bakery-style taste. Here’s what you’ll need: - 1 ½ cups all-purpose flour - ½ cup granulated sugar - 1 tablespoon baking powder - ¼ teaspoon salt - ¼ cup unsalted butter, melted and slightly cooled - 1 large egg, at room temperature - ½ cup buttermilk - Zest and juice of 1 lemon - 1 cup fresh blueberries - 1 teaspoon pure vanilla extract - Optional: Coarse sugar for topping These ingredients blend to form a batter that’s both fluffy and moist. The lemon zest and juice bring a bright flavor. Fresh blueberries add sweetness and a pop of color. You can use frozen blueberries, too, if fresh ones are hard to find. Just remember to fold them gently into the batter to keep them intact. Using buttermilk gives the muffins a tender crumb. If you don’t have buttermilk, you can mix yogurt with milk. The melted butter should be warm but not hot to avoid cooking the egg. This combination of flavors and textures makes every bite a treat! - Preheat the oven to 375°F (190°C). - Prepare a muffin tin with liners or grease it well. - In a large bowl, sift together: - 1 ½ cups all-purpose flour - ½ cup granulated sugar - 1 tablespoon baking powder - ¼ teaspoon salt - In another bowl, whisk together: - ¼ cup unsalted butter, melted and slightly cooled - 1 large egg - ½ cup buttermilk - Zest of 1 lemon - 2 tablespoons freshly squeezed lemon juice - 1 teaspoon pure vanilla extract - Pour the wet mixture into the dry ingredients. - Gently mix using a spatula or wooden spoon. - Do not overmix. A few lumps are okay. - Carefully fold in 1 cup fresh blueberries. Distribute them evenly without breaking. - Use a spoon or ice cream scoop to fill muffin cups about three-quarters full. - Sprinkle with coarse sugar for extra crunch if desired. - Bake for 18-20 minutes. Check doneness with a toothpick; it should come out clean. - Cool the muffins in the pan for about 5 minutes. - Transfer them to a wire rack to cool completely. - For a lovely touch, dust with powdered sugar before serving. Enjoy the delightful mix of lemon and blueberry! To make perfect bakery-style muffins, avoid overmixing. When you mix too much, the muffins become tough. Mix just until the dry and wet ingredients come together. It’s okay if there are lumps. Tempering butter is also key. Let the melted butter cool slightly. If it's too hot, it can cook the egg. A cooler butter helps create a light texture. Choosing the right blueberries matters. Fresh blueberries work best, but frozen ones are fine too. If using frozen, do not thaw them. This keeps their shape and color. To stop blueberries from sinking, toss them in flour before adding them to the batter. This simple trick helps them stay suspended in your muffins. Using buttermilk is a great choice. It adds moisture and a tender crumb. If you don’t have buttermilk, mix yogurt and milk instead. This gives you a similar creamy texture. Adding lemon zest boosts the flavor. Use zest from one lemon to make the muffins bright and fresh. The zest brings out the lemon's oil, giving your muffins a lovely aroma. {{image_4}} You can switch up the flavors in these muffins. Try lemon poppy seed muffins. Just add two tablespoons of poppy seeds to the batter. This gives a nice crunch and flavor. Another great option is blueberry lemon cream cheese muffins. Add dollops of cream cheese into the batter for a creamy surprise. The tanginess pairs well with lemon and blueberries. If you need gluten-free muffins, use almond or coconut flour. These flours work well and keep the muffins light. For vegan options, replace the egg with a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit. You can also use plant-based milk instead of buttermilk for a creamy texture. You can boost the texture and flavor with add-ins. Consider adding chopped nuts like walnuts or pecans. They add a nice crunch. Seeds like chia or sunflower seeds also work great. For a sweet touch, mix in chocolate chips. Dark chocolate pairs well with the tartness of the lemon and blueberries. Each option gives the muffins a unique twist to enjoy. To store leftover muffins, keep them at room temperature. Place them in a basket or on a plate. Cover them with a clean kitchen towel. This keeps them fresh for up to three days. Avoid plastic wrap, as it can make the muffins soggy. For future enjoyment, you can freeze muffins. Let them cool completely first. Wrap each muffin in plastic wrap or foil. Then, place them in a freezer bag. They can last up to three months in the freezer. When you want to enjoy one, simply take it out of the freezer. For best results, let it sit at room temperature for about 30 minutes. You can also reheat it in the microwave for about 15-20 seconds. This will bring back their soft texture. Use airtight containers or freezer bags for storage. This prevents air from drying them out. Label the bags with the date you made the muffins. This way, you can keep track of how long they have been stored. To check if your muffins are done, use a toothpick. Insert it into the center of a muffin. If it comes out clean or with a few moist crumbs, they are ready. This quick test helps you avoid overbaking. Overbaked muffins can become dry. Keep an eye on them during the last few minutes of baking. Yes, you can use frozen blueberries. When using frozen fruit, there are a few tips. First, do not thaw them before adding them to the batter. This keeps the muffins from turning purple. Second, add them straight from the freezer. This helps keep the muffins light and fluffy. Just be gentle when folding them in. To keep your muffins moist, use buttermilk or yogurt. These ingredients add rich flavor and moisture. Store muffins in an airtight container. This helps keep them fresh for days. For extra moisture, place a slice of bread in the container. The bread absorbs air and keeps muffins soft. Yes, you can make these muffins ahead of time. Bake them and let them cool completely. Store them in an airtight container for up to three days. You can also freeze them for longer storage. Just wrap each muffin in plastic wrap and foil. When ready, thaw them overnight in the fridge. Reheat in the oven or microwave for a warm treat. In this blog post, you learned how to make delicious blueberry muffins from scratch. We covered each step, from mixing ingredients to baking and cooling. I shared tips for perfect texture and flavor, plus fun variations to try. Baking is fun and can be a tasty way to spend time. Enjoy your muffins and get creative with flavors! Each bite brings joy, and sharing them makes it even better. Happy baking!

Lemon Blueberry Muffins Bakery Style

Indulge in the sweet and tangy flavor of Lemon Blueberry Bliss Muffins! These easy-to-make muffins are perfect for breakfast or a snack, blending fresh blueberries and zesty lemon for a delicious treat. Follow our simple recipe to create a batch that’s sure to impress. Don’t miss out on this delightful experience—click through for the full recipe and make your mornings brighter! #LemonBlueberryMuffins #BakingJoy #BreakfastIdeas #MuffinRecipe
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Ingredients
  

1 ½ cups all-purpose flour

½ cup granulated sugar

1 tablespoon baking powder

¼ teaspoon salt

¼ cup unsalted butter, melted and slightly cooled

1 large egg, at room temperature

½ cup buttermilk (or a mix of yogurt and milk for a creamy substitute)

Zest of 1 lemon (about 1 tablespoon)

2 tablespoons freshly squeezed lemon juice

1 cup fresh blueberries (substitute with frozen blueberries if fresh are unavailable)

1 teaspoon pure vanilla extract

Optional: A light sprinkle of coarse sugar for an added crunch on top

Instructions
 

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

    Mix Dry Ingredients: In a spacious mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt until well blended.

      Combine Wet Ingredients: In another bowl, whisk together the melted butter (make sure it’s not too hot), egg, buttermilk, lemon zest, lemon juice, and vanilla extract until the mixture is smooth and well combined.

        Combine Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Gently mix using a spatula or wooden spoon until just combined, being careful not to overmix. It's perfectly fine if there are a few lumps in the batter.

          Fold in Blueberries: Gently add the fresh blueberries into the batter, carefully folding them in so they are distributed evenly without breaking.

            Fill Muffin Cups: Using a spoon or ice cream scoop, divide the muffin batter evenly among the prepared muffin cups, filling each one about three-quarters full. For an added touch, sprinkle coarse sugar on top of each filled cup for a delightful crunch after baking.

              Bake the Muffins: Place the muffin tin in your preheated oven and bake for 18-20 minutes. To check for doneness, insert a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs.

                Cool and Serve: Remove the muffin tin from the oven and allow the muffins to cool in the pan for about 5 minutes. Carefully transfer them to a wire rack to cool completely, ensuring their bases do not become soggy.

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

                    Presentation Tips: Serve the muffins warm, and for an elegant touch, dust with powdered sugar right before serving. Alternately, top each muffin with a dollop of whipped cream and a fresh blueberry to create a stunning breakfast treat that looks as delightful as it tastes!