These muffins are soft, moist, and bursting with fresh blueberries and zesty lemon flavor. Perfect for breakfast or a sweet snack!
Ingredients:
Dry Ingredients:
- 3 ¼ cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ⅓ cups white sugar
Wet Ingredients:
- ½ cup unsalted butter, melted
- ½ cup vegetable oil
- 1 ½ cups buttermilk (or substitute with 1 ½ cups milk + 1 ½ tablespoons lemon juice)
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Mix-ins:
- 1 ½ cups fresh or frozen blueberries (if using frozen, do not thaw)
- 2 tablespoons all-purpose flour (for coating blueberries)
Optional Topping:
- ¼ cup coarse sugar for sprinkling
Instructions (Construction):
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- Mix wet ingredients: In a separate bowl, whisk together the melted butter, oil, buttermilk, eggs, lemon zest, lemon juice, and vanilla extract until well combined.
- Combine wet and dry ingredients: Gently fold the wet mixture into the dry ingredients, stirring until just combined. Do not overmix.
- Prepare blueberries: Toss the blueberries with 2 tablespoons of flour to prevent them from sinking to the bottom. Gently fold them into the batter.
- Fill muffin cups: Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle with coarse sugar if desired.
- Bake: Place in the oven and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and enjoy: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Variations:
- Glazed version: Drizzle with a lemon glaze (mix 1 cup powdered sugar + 2 tbsp lemon juice).
- Healthier option: Use half whole wheat flour and substitute Greek yogurt for half of the butter/oil.
- Nutty twist: Add ½ cup chopped almonds or walnuts for extra crunch.
- Extra lemony: Increase the lemon zest to 2 tablespoons for a stronger lemon flavor.
Tips for the Best Muffins:
✔️ Do not overmix—this keeps them light and fluffy.
✔️ Use room temperature eggs and buttermilk for a smooth batter.
✔️ Coat blueberries in flour to prevent them from sinking.
✔️ Use fresh lemon juice and zest for the best flavor.
✔️ Store muffins in an airtight container for up to 3 days or freeze for up to 3 months.
Enjoy these delicious Lemon-Blueberry Muffins with a cup of coffee or tea! Would you like any adjustments to suit your taste? 😊