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- 1 ½ cups all-purpose flour - ¾ cup granulated sugar - ½ teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - 1 large lemon (zest and juice) - ½ cup unsalted butter, melted - 1 large egg - ½ cup buttermilk - 1 cup fresh blueberries - 1 teaspoon vanilla extract - 2 tablespoons coarse sugar (for topping) You can use milk mixed with vinegar as a substitute for buttermilk. This gives a similar tangy flavor. Fresh blueberries work best, but frozen blueberries can be used if needed. Just remember they may color the batter a bit. To make these muffins, you'll need: - Muffin tin - Mixing bowls - Whisk and spatula These items help you mix and bake your muffins easily. For the full recipe, check the details in the section above. - Preheat your oven to 350°F (175°C). - Line a muffin tin with paper liners or grease it with cooking spray. - In a large bowl, mix 1 ½ cups of all-purpose flour, ¾ cup of granulated sugar, ½ teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Whisk well to combine. - In another bowl, combine ½ cup of melted butter, the zest and juice of 1 large lemon, and 1 large egg. Stir until smooth. - Add ½ cup of buttermilk and 1 teaspoon of vanilla extract, mixing gently until just combined. - Gradually fold the wet mixture into the dry ingredients. Mix until just combined. - Be careful not to overmix, as this can make the muffins tough. - Gently fold in 1 cup of fresh blueberries. Make sure they are evenly distributed but do not break them. - Fill the muffin tins about ¾ full with the batter. - Sprinkle 2 tablespoons of coarse sugar on top for a crunchy finish. - Bake for 18-20 minutes. Check for doneness by inserting a toothpick; it should come out clean. - Allow the muffins to cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely. Follow these steps to make tasty Lemon Blueberry Muffins. For the full recipe, check out the complete instructions above! To get fluffy muffins, avoid overmixing. When you mix the batter, do it gently. Overmixing can make your muffins dense. Use room temperature ingredients for the best results. Cold butter or eggs can lead to uneven baking. Want to boost the lemon flavor? Consider adding lemon extract or extra zest. These small changes make a big difference. You can also play with the amount of blueberries. More blueberries add sweetness and moisture. When it comes to serving, arrange your muffins on a pretty platter. This makes them look inviting. Garnish your muffins with fresh blueberries and a sprinkle of lemon zest. This adds color and shows off your effort. For the full recipe, check the steps I've shared. {{image_2}} You can easily add fun twists to your muffins. Consider adding poppy seeds. They give a great crunch and a nice flavor. Just mix in about 1-2 tablespoons with the dry ingredients. You can also change the fruit. Raspberries or strawberries work well too. They add a sweet and tangy punch to each bite. Just make sure to chop larger fruits into smaller pieces. If you want a healthier muffin, try using whole wheat flour. It adds fiber and a nutty taste. You can also cut back on the sugar. Try using half the amount, or swap it for honey or maple syrup. This keeps the muffins tasty but lowers the calories. For those who follow a vegan diet, it’s easy to make these muffins plant-based. Use a flax egg instead of a regular egg. To make a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. You can also swap butter for coconut oil. This keeps the muffins moist and adds a hint of coconut flavor. To keep your lemon blueberry muffins fresh, store them in an airtight container. This helps keep moisture in and prevents them from drying out. If you plan to eat them within a few days, room temperature is fine. For longer storage, move them to the fridge. You can freeze these muffins for later use. Allow them to cool completely first. Then, wrap each muffin in plastic wrap. Place the wrapped muffins in a freezer bag. Label the bag with the date. They will stay fresh for up to three months. When you want to enjoy your muffins again, simply reheat them. You can use the microwave for a quick warm-up. Heat them for about 15-20 seconds. Alternatively, warm them in the oven at 350°F for 5-10 minutes. This helps restore their fluffy texture. For the full recipe, check the earlier sections. Yes, but they may color the batter slightly. Frozen blueberries can add great flavor. Just remember to fold them in gently to avoid breaking them apart. To make them fluffier, add a bit more baking powder. Using fresh ingredients helps too. Fresh eggs and butter can trap more air, resulting in a lighter muffin. If your muffins are too dense, check if you overmixed the batter. Mix just until combined. Also, check the freshness of your baking powder. Old baking powder won't rise well. To check if the muffins are done, insert a toothpick into the center. If it comes out clean, your muffins are ready. If it has wet batter on it, bake a few more minutes. These Lemon Blueberry Muffins are simple and fun to make. You learned how to mix ingredients, choose substitutes, and enhance flavors. Following the steps and tips will lead you to perfect muffins. Always store them right for lasting freshness. With these ideas, you can enjoy a tasty treat any time. Try new flavors and share your creations with friends. Happy baking!

- Lemon Blueberry Muffins

Indulge in the delightful taste of homemade Lemon Blueberry Muffins that are light, fluffy, and bursting with flavor! Perfect for breakfast or a snack, this easy recipe will guide you through simple steps to create these scrumptious muffins. With vibrant lemon zest and juicy blueberries, every bite is a treat. Click through to explore the full recipe and discover tips for baking perfect muffins every time!
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Ingredients
  

1 ½ cups all-purpose flour

¾ cup granulated sugar

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 large lemon (zest and juice)

½ cup unsalted butter, melted

1 large egg

½ cup buttermilk (or substitute with milk and 1 tablespoon of vinegar)

1 cup fresh blueberries (or frozen, if out of season)

1 teaspoon vanilla extract

2 tablespoons coarse sugar (for topping)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease with non-stick cooking spray.

    Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.

      Combine Wet Ingredients: In another bowl, mix the melted butter, lemon juice, lemon zest, and egg until smooth. Then, add the buttermilk and vanilla extract, stirring until just combined.

        Combine Mixtures: Gradually fold the wet ingredients into the dry ingredients. Mix until just combined; be careful not to overmix as this will make the muffins dense.

          Add Blueberries: Gently fold in the blueberries, ensuring they are evenly distributed without breaking the berries.

            Fill Muffin Tins: Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle the coarse sugar on top of each muffin to create a crunchy topping.

              Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

                Cool and Serve: Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

                  Prep Time, Total Time, Servings: 15 min | 30 min | Makes 12 muffins

                    - Presentation Tips: Serve warm or at room temperature, arranged on a delightful platter. Garnish with a few fresh blueberries and a sprinkle of lemon zest for a pop of color before enjoying!