Lemon Blueberry Muffins
Deliciously soft muffins bursting with zesty lemon flavor and sweet blueberries, perfect for any occasion.
Ingredients
Muffin Ingredients
- 2 cups all-purpose flour Use high-quality brands like King Arthur or Bob's Red Mill.
- 1 cup granulated sugar Can be substituted with coconut sugar.
- 1 tablespoon baking powder Ensure it’s fresh for optimal rise.
- 1/2 teaspoon salt Balances the sweetness.
- 1/2 cup unsalted butter, melted Room temperature helps with a smooth mix.
- 1 cup milk Use whole milk for richer flavor or non-dairy alternative.
- 2 large eggs Room temperature is ideal.
- 1 teaspoon vanilla extract Homemade or pure extract enhances flavor.
- 1 cup fresh blueberries Frozen blueberries work too; toss them in flour.
- 1 lemon zest of Adds brightness.
- 1 lemon juice of Freshly squeezed is best.
Glaze Ingredients
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until combined.
- In another bowl, combine the melted butter, milk, eggs, vanilla extract, lemon zest, and lemon juice until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix.
- Gently fold in the fresh blueberries to ensure they’re evenly distributed.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- In a small bowl, whisk together powdered sugar and lemon juice until smooth to make the glaze.
- Once the muffins have cooled slightly, drizzle the glaze over the tops.
- Serve and enjoy your muffins with tea or coffee!
Notes
Store muffins in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 3 months.