Description
Delight in these moist and flavorful Lemon Blueberry Muffins, bursting with fresh blueberries and a bright lemon zest. Perfect for breakfast or a tasty snack, these muffins combine the sweetness of blueberries with the zesty freshness of lemon in every bite.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon salt
- 4 teaspoons baking powder
Wet Ingredients
- 1/4 cup vegetable oil
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 teaspoons lemon extract
- 1 cup whole milk
- 2 large eggs
- Zest of 1 lemon
Fruit
- 2 cups fresh blueberries
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Prepare your muffin tin by spraying it with nonstick spray, or use paper or tin foil liners, or reusable silicone baking cups to prevent sticking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder until evenly mixed. Set aside.
- Mix Wet Ingredients: In a stand mixer fitted with the paddle attachment, combine the vegetable oil, melted butter, vanilla extract, lemon extract, milk, eggs, and lemon zest. Mix on low speed until just combined, being careful not to overmix.
- Fold in Blueberries: Using a flexible spatula, gently fold the fresh blueberries into the batter, taking care not to crush them to maintain their shape and juiciness.
- Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. This amount should make approximately 20 muffins, depending on the size of your muffin cups.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Store: Remove the muffins from the oven and allow them to cool completely in the tin before removing. Store leftover muffins in an airtight container for up to 3 days to maintain freshness.
Notes
- For the freshest flavor, use fresh blueberries instead of frozen to prevent excess moisture in the batter.
- Do not overmix the batter to keep muffins light and fluffy.
- Line your muffin tin with paper or silicone liners for easier cleanup and removal.
- These muffins freeze well; wrap individually and store in an airtight container for up to 2 months.
- You can substitute whole milk with buttermilk for a tangier flavor and softer crumb.
