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Here is what you need for lemon blueberry muffins: - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - ⅓ cup granulated sugar - ⅓ cup brown sugar, packed - 1 large egg - ½ cup buttermilk (or milk with vinegar) - ⅓ cup vegetable oil - 1 teaspoon vanilla extract - Zest of 1 lemon - 2 tablespoons fresh lemon juice - 1 cup fresh blueberries - Optional topping: Turbinado sugar These ingredients come together to create a bright, tasty treat. The mix of lemon and blueberries makes each bite a delight. I love how the sugars balance the tartness of the lemon. The buttermilk adds moisture and tenderness. The vegetable oil keeps the muffins soft. When choosing blueberries, fresh ones work best. They burst with flavor. If you use frozen, do not thaw them. This keeps the muffins from becoming too wet. The optional turbinado sugar gives a nice crunch on top. For the full recipe, you can refer to the previous section. Enjoy baking! - Preheat your oven to 375°F (190°C). - Prepare a muffin tin with paper liners or spray it with cooking spray. - In a medium bowl, whisk together: - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - In a large bowl, mix: - ⅓ cup granulated sugar - ⅓ cup brown sugar - 1 large egg - Whisk until smooth. Then add: - ½ cup buttermilk - ⅓ cup vegetable oil - 1 teaspoon vanilla extract - Zest of 1 lemon - 2 tablespoons fresh lemon juice - Gradually add the dry ingredients to the wet mixture. - Mix gently with a spatula. Stop when just combined; it's okay if there are lumps. - Carefully fold in: - 1 cup fresh blueberries - This step is key for even flavor throughout the muffins. - Scoop the batter into the prepared muffin tin, filling each cup about ¾ full. - Bake for 18-20 minutes. Use a toothpick to check if they are done; it should come out clean. Follow these clear steps, and you'll have warm, tasty lemon blueberry muffins in no time! For a complete guide, check the Full Recipe. - Avoid over-mixing the batter. Mix just until combined. Some lumps are fine. - Use fresh blueberries for the best flavor. They burst with juice as they bake. - To check for doneness, insert a toothpick into the center of a muffin. If it comes out clean, the muffins are done. - Let the muffins cool in the tin for about 5 minutes. Then transfer them to a wire rack. This helps keep them soft and fluffy. - Serve the muffins warm. Dust them with powdered sugar. A few fresh blueberries on the plate add color. - Enjoy these muffins with a cup of tea or coffee. They make a great snack or breakfast treat. For the complete experience, follow the Full Recipe for Lemon Blueberry Bliss Muffins. {{image_2}} You can change the flavor of your lemon blueberry muffins easily. Try adding nuts like walnuts or pecans for a crunchy bite. If you love chocolate, mix in some chocolate chips. This sweet touch complements the tart lemon and juicy blueberries perfectly. You can also swap blueberries for other fruits. Raspberries and strawberries work well, adding their own unique tastes. If you need gluten-free muffins, use gluten-free flour. This swap keeps the texture light and fluffy. For a vegan version, replace the egg with a flaxseed mixture. You can also use almond milk or coconut milk instead of buttermilk. These changes allow everyone to enjoy this tasty treat. Using seasonal fruits can make your muffins shine. In the summer, try peaches or cherries. In the fall, apples and cranberries add a cozy flavor. Each season brings fresh fruits that can add variety to your muffins. This way, you can enjoy new flavors all year long. For the full recipe, check out the recipe section above! To keep your lemon blueberry muffins fresh, you need to store them right. First, let them cool completely after baking. This step helps avoid sogginess. Once cool, place the muffins in an airtight container. You can also use a resealable plastic bag. Keep them in a dry spot at room temperature. This method helps keep them soft for longer. If you want to save muffins for later, freezing is a great option. Wrap each muffin in plastic wrap to seal in freshness. Then, place them in a freezer-safe bag or container. Label it with the date for easy tracking. To thaw, simply take a muffin out and leave it at room temperature for about an hour. You can also reheat it in the microwave for about 15-20 seconds for a warm treat. Lemon blueberry muffins stay fresh for about 2-3 days at room temperature. If stored correctly, they can last up to a week in the fridge. However, for the best flavor and texture, enjoy them within the first few days. Make sure to check for any signs of spoilage before eating. For the full recipe of these delightful muffins, check out the recipe section. You can make buttermilk at home with just two ingredients. Mix ½ cup of milk with 1 teaspoon of vinegar. Let it sit for 5 to 10 minutes. This simple method gives you a perfect buttermilk substitute. You can also use yogurt mixed with water or milk. Both options work well in the recipe. Yes, you can use frozen blueberries! They add great flavor and color. Just remember not to thaw them before adding to the batter. This keeps the muffins from turning blue and soggy. Frozen blueberries work well in many baked goods. To check if your muffins are done, insert a toothpick into the center. If it comes out clean, they are ready. You can also look for a golden top. The muffins should bounce back when lightly pressed. These clues help ensure perfect muffins every time. You can enhance the flavor with spices like cinnamon or nutmeg. Adding extracts like almond or coconut brings a new twist. You might also try mixing in some lemon zest for extra brightness. These little changes can make your muffins unique and tasty. To make these muffins without eggs, use ¼ cup of unsweetened applesauce or 1 ripe mashed banana. You can also try ¼ cup of yogurt or a flaxseed meal mix. For flaxseed, combine 1 tablespoon of flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. These options help maintain texture and moisture. To reduce sweetness, cut the sugar by ¼ cup. You can also replace some sugar with unsweetened applesauce. This keeps the muffins moist without adding extra sweetness. Adjusting the sugar lets you enjoy the lemon and blueberry flavors more. These lemon blueberry muffins blend tasty ingredients with easy steps. We covered everything from mixing dry and wet ingredients to baking tips. Remember, avoid over-mixing for the best muffins. You can also experiment with flavors and store them properly. Muffins are great fresh, but freezing keeps them tasty too. Enjoy these treats warm, and don’t forget about the fun variations. Your kitchen will smell amazing, and your taste buds will thank you. Happy baking!

- Lemon Blueberry Muffins

Bake irresistible Lemon Blueberry Muffins that burst with fresh flavors! Our simple recipe takes you step-by-step from mixing dry and wet ingredients to creating the perfect golden muffins. Ideal for breakfast or a sweet snack, these muffins combine zesty lemon with juicy blueberries for a delicious treat. Click through to discover how easy it is to fill your kitchen with delightful aromas and enjoy these tasty delights today!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

⅓ cup granulated sugar

⅓ cup brown sugar, packed

1 large egg

½ cup buttermilk (or milk with 1 teaspoon vinegar added)

⅓ cup vegetable oil

1 teaspoon vanilla extract

Zest of 1 lemon

2 tablespoons fresh lemon juice

1 cup fresh blueberries (if using frozen, do not thaw)

Optional: Turbinado sugar for topping

Instructions
 

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or spray with cooking spray.

    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until combined. Set aside.

      In a large mixing bowl, combine both the granulated and brown sugars with the egg. Whisk until smooth and creamy.

        Add the buttermilk, vegetable oil, vanilla extract, lemon zest, and lemon juice to the sugar mixture. Whisk until all the wet ingredients are well combined.

          Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula just until combined. Be careful not to over-mix; some lumps are okay.

            Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.

              Scoop the batter into the prepared muffin tin, filling each cup about ¾ full. If desired, sprinkle a bit of turbinado sugar on top for an extra crunch and sweetness.

                Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

                  Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 35-40 minutes | Servings: 12 muffins

                      - Presentation Tips: Serve warm with a dusting of powdered sugar on top and a few fresh blueberries scattered on the plate for a pop of color. Enjoy with a cup of tea or coffee!