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To make these lemon blueberry muffins, gather the following ingredients: - 1 ½ cups all-purpose flour - ½ cup granulated sugar - ½ teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - Zest of 1 lemon - ½ cup unsalted butter, melted - 2 large eggs - 1 teaspoon vanilla extract - ½ cup buttermilk - 1 cup fresh blueberries - 1 tablespoon lemon juice These simple ingredients create a bright and tasty muffin. I suggest using the following brands for quality results: - All-purpose flour: King Arthur Flour or Gold Medal - Granulated sugar: Domino or C&H - Unsalted butter: Land O'Lakes or Challenge - Buttermilk: Organic Valley or Daisy - Fresh blueberries: Driscoll’s or local farmer’s market These brands ensure your muffins taste great. If you need to substitute, here are some ideas: - Flour: Use whole wheat flour for a healthier option. - Sugar: Coconut sugar works well for a lower glycemic index. - Butter: Use coconut oil for a dairy-free version. - Buttermilk: Mix milk with vinegar or lemon juice to make a quick substitute. These swaps keep the muffins delicious while matching your dietary needs. For the full recipe, check out the complete guide above. Making lemon blueberry muffins is simple and fun. Start by gathering all your ingredients. You will need flour, sugar, baking powder, baking soda, salt, lemon zest, butter, eggs, vanilla extract, buttermilk, blueberries, and lemon juice. Having everything ready makes the process smooth and enjoyable. 1. Preheat your oven to 375°F (190°C). This step is key. A hot oven helps the muffins rise well. 2. Line a muffin tin with paper liners or spray it with cooking spray. This keeps the muffins from sticking. 3. In a large bowl, mix the flour, sugar, baking powder, baking soda, salt, and lemon zest. Whisk them together well. 4. In another bowl, melt the butter and let it cool. Add the eggs, vanilla extract, buttermilk, and lemon juice. Whisk these until blended. 5. Now, pour the wet mixture into the dry ingredients. Stir gently until just mixed. Avoid overmixing. This keeps the muffins light. 6. Fold in the blueberries. Make sure they are spread out in the batter. 7. Spoon the batter into the muffin tin. Fill each cup about 2/3 full. This allows space for them to rise. 8. Bake for 18-20 minutes. Check with a toothpick. If it comes out clean, they are done. 9. Let the muffins cool in the pan for 5 minutes. Then, move them to a wire rack to cool completely. - Use fresh blueberries for the best flavor. Frozen ones can make the batter soggy. - Be gentle when mixing. Overmixing can lead to dense muffins. - If you want extra lemon flavor, add more lemon zest. It brightens the taste. - Check your oven’s temperature. An oven thermometer helps ensure it’s accurate. - Serve warm for the best taste. You can add a dusting of powdered sugar for a sweet touch. For the complete recipe, see the section above. Enjoy baking your delicious lemon blueberry muffins! To make your muffins fluffy, use fresh ingredients. Check the dates on baking powder and baking soda. If they are old, your muffins may not rise well. Room temperature eggs and buttermilk also help create a lighter texture. When mixing, stir gently and do not overmix. This keeps the muffins airy. A big mistake is overmixing the batter. If you mix too much, the muffins can become tough. Also, filling the muffin cups too full can lead to messy results. Fill them about two-thirds full for the best rise. Avoid opening the oven door too early, as this can cause them to deflate. To boost flavor, consider adding more zest. You can add zest from two lemons instead of one. Try mixing in spices like cinnamon or nutmeg for warmth. You can also add a splash of almond extract for a unique twist. For a fun touch, top with a crumbly streusel before baking for added texture. Enjoy experimenting with these ideas! For a complete baking experience, check out the Full Recipe. {{image_2}} You can make vegan lemon blueberry muffins by swapping a few ingredients. Use flaxseed meal instead of eggs. Mix 1 tablespoon of flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes. For the butter, use coconut oil or vegan butter. Replace buttermilk with almond milk mixed with a bit of lemon juice. This keeps the muffins moist and adds that tangy flavor. To make gluten-free lemon blueberry muffins, use gluten-free flour instead of all-purpose flour. I recommend a blend that includes almond flour and coconut flour. Make sure your baking powder is gluten-free. This adjustment gives the muffins a great texture. You may need to add a bit more liquid, like almond milk, to keep the batter moist. You can have fun with different flavors! Try lemon poppy seed muffins by adding 1-2 tablespoons of poppy seeds to the batter. The seeds add a nice crunch and a unique taste. You can also mix in other fruits like raspberries or strawberries for a twist. Each variation keeps that bright lemon flavor, making every bite special. For the full recipe, check out the Sunny Citrus Blueberry Bliss Muffins. Enjoy creating your own delicious versions! To keep your lemon blueberry muffins fresh, store them in an airtight container. This helps seal in moisture and flavor. You can leave them at room temperature for up to two days. For longer storage, place them in the fridge. They can last up to a week when chilled. Freezing muffins is easy and a great option. First, let them cool completely. Then, wrap each muffin in plastic wrap tightly. Place the wrapped muffins in a freezer bag. They can stay frozen for up to three months. When you want one, just take it out and enjoy! Reheating muffins brings back their soft texture. You can use a microwave or an oven. For the microwave, heat each muffin for 15 to 20 seconds. If you prefer the oven, preheat it to 350°F (175°C). Place the muffins on a baking sheet and heat for about 5 to 10 minutes. This warms them nicely and keeps them fresh! Lemon blueberry muffins stay fresh for about 2 to 3 days at room temperature. Store them in an airtight container to keep them soft. If you want them to last longer, place them in the fridge. They can last up to a week there. Yes, you can use frozen blueberries in this recipe. Just make sure to add them straight from the freezer. This helps keep the muffins moist. They might change the batter color a bit, but the taste remains great. You can serve lemon blueberry muffins with a variety of tasty options. Try pairing them with a cup of tea or coffee for a cozy breakfast. You can also add a dollop of whipped cream or yogurt on top. A light drizzle of honey or maple syrup adds sweetness too. For a fun twist, serve them with lemon curd for extra flavor! Enjoy exploring these options with your muffins. You now have all the tools to bake delicious lemon blueberry muffins. We covered key ingredients, brands, and helpful substitutions. I shared step-by-step instructions for mixing and baking, plus tips to make your muffins fluffy. Variations, like vegan and gluten-free options, let you customize your treats. Storing and reheating tips help keep your muffins fresh. Enjoy your baking journey and show off your tasty creations!

Lemon Blueberry Muffins

Start your day with a burst of flavor by baking these Lemon Blueberry Muffins! This easy recipe guides you through each step, ensuring you create moist, fluffy muffins loaded with zesty lemon and juicy blueberries. Perfect for breakfast or a sweet snack, these muffins are a delightful treat for the whole family.Happy baking!
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Ingredients
  

1 ½ cups all-purpose flour

½ cup granulated sugar

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

Zest of 1 lemon

½ cup unsalted butter, melted

2 large eggs

1 teaspoon vanilla extract

½ cup buttermilk

1 cup fresh blueberries

1 tablespoon lemon juice

Instructions
 

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

    In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, and lemon zest. Whisk together until well blended.

      In a separate bowl, melt the butter and let it cool slightly. Add the eggs, vanilla extract, buttermilk, and lemon juice to the melted butter; whisk until combined.

        Pour the wet ingredients into the dry ingredients. Stir gently until just combined; be careful not to overmix.

          Fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.

            Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.

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

                Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

                  Prep Time: 15 min | Total Time: 35 min | Servings: 12 muffins

                    - Presentation Tips: Serve the muffins warm on a bright-colored plate, and garnished with a sprig of mint and a few extra blueberries for an inviting touch. Enjoy them with a light dusting of powdered sugar for added sweetness!