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- 1 cup all-purpose flour - 1 cup whole wheat flour - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - ½ cup granulated sugar - ¼ cup brown sugar, packed - 1 teaspoon lemon zest - 1 tablespoon lemon juice - 2 large eggs - ¾ cup buttermilk (or milk with 1 teaspoon vinegar) - ⅓ cup vegetable oil - 1 teaspoon vanilla extract - Optional: Turbinado sugar for topping To make moist and fluffy lemon blueberry muffins, you need the right mix of ingredients. Start with the dry ingredients. The mix of all-purpose flour and whole wheat flour gives a nice structure. Baking powder and baking soda help the muffins rise and stay light. Don’t forget the salt. It balances the sweetness. Next, we add sugars and flavorings. Granulated sugar adds sweetness, while brown sugar gives a hint of caramel flavor. Lemon zest and juice bring in that bright, zesty taste. This is what makes these muffins special. For the wet ingredients, eggs provide richness and help bind everything together. Buttermilk adds moisture and a bit of tang. Vegetable oil keeps the muffins tender. A splash of vanilla extract rounds out the flavors. If you want a sweet crunch on top, sprinkle some turbinado sugar before baking. You can find all these ingredients in your local store or pantry. For the full recipe and instructions, check out the section titled Full Recipe. - Preheat your oven to 375°F (190°C). - Line a muffin tin with paper liners or spray with non-stick cooking spray. - In a large bowl, combine the dry ingredients: all-purpose flour, whole wheat flour, baking powder, baking soda, and salt. Whisk until well combined. - In another bowl, mix the sugars with lemon zest. This step enhances the lemon flavor in your muffins. - In a medium bowl, whisk the wet ingredients: eggs, buttermilk, vegetable oil, lemon juice, and vanilla extract until smooth. - Gently pour the wet mixture into the bowl with the sugars. Mix until just combined. Gradually add the dry ingredients and stir gently. Do not overmix; this keeps the muffins fluffy. - Gently fold in the blueberries. Take care not to break them as you mix. - Divide the batter evenly among the muffin cups, filling each about two-thirds full. If you like, sprinkle a little turbinado sugar on top for added crunch. - Bake in the preheated oven for 18-22 minutes. Check with a toothpick; it should come out clean when done. - Once baked, let the muffins cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. To avoid overmixing, mix the batter just until you see no dry flour. This keeps your muffins light and fluffy. Overmixing makes them dense and tough. When you add the blueberries, fold them in gently. This way, they stay whole and juicy, adding bursts of flavor. For the perfect muffin dome, fill the muffin cups about two-thirds full. This allows the batter to rise nicely. You can also try baking at a higher temperature for the first few minutes. It helps create that lovely dome shape we all love. Want more zing? Add an extra teaspoon of lemon zest to the batter. This will boost the lemon flavor and make the muffins pop. If you want a creamier texture, try using flavored yogurt instead of buttermilk. It adds a nice twist and keeps the muffins moist. Dust your muffins with powdered sugar right before serving. This gives them a lovely, sweet touch. Pair your muffins with fresh fruit on the side. Slices of lemon or a handful of berries make a beautiful and tasty presentation. For the full recipe, check out Zesty Lemon Blueberry Bliss Muffins. {{image_2}} You can change the fruit in your muffins. Raspberries or blackberries are great choices. They add a new taste and color. You can also try adding lemon curd or cream cheese inside. This will give your muffins a creamy surprise. Just spoon in some filling before you bake them. Both options create a fun twist on the classic recipe. If you want to make healthier muffins, swap out the oil. Use Greek yogurt instead. This adds moisture and protein. You can also choose gluten-free flour. There are many choices, like almond or oat flour. Both options work well and taste great. Try making lemon cranberry muffins during the holidays. The tart cranberries mix well with lemon. You can also add poppy seeds for a unique flavor. They give a nice crunch and look pretty too. This way, you can enjoy lemon muffins all year long. For the full recipe, check out the section above. Store your Lemon Blueberry Muffins in an airtight container. This keeps them fresh and moist. You can enjoy them for up to three days at room temperature. If you want them to last longer, keep them in the fridge for about a week. To freeze muffins, let them cool completely first. Wrap each muffin in plastic wrap, then place them in a freezer bag. This helps avoid freezer burn. You can freeze them for up to three months. For best quality, thaw muffins overnight in the fridge. You can also microwave them for about 30 seconds to warm. To reheat, use an oven set to 350°F (175°C). Heat muffins for about 10 minutes. This method keeps them fluffy. You can also use a microwave, but keep it short to avoid drying them out. Serve warm with a pat of butter or a drizzle of honey for extra flavor. Enjoy your delicious treat! To make your muffins moist, try adding more buttermilk. You can also use sour cream or yogurt. Mixing in a little extra lemon juice helps too. Another tip is to avoid overbaking. Check your muffins a few minutes early. A toothpick should come out clean but not dry. Yes, you can substitute some ingredients. If you don’t have whole wheat flour, use all-purpose flour instead. You can swap out buttermilk for regular milk mixed with vinegar. If you want less sugar, use honey or maple syrup. Just remember, these changes may affect taste and texture. If you use mini muffin tins, bake them for about 12-15 minutes. Keep an eye on them. They can bake faster than regular muffins. Check for doneness using a toothpick. It should come out clean when they are ready. If your muffins don’t rise, it might be due to old baking powder or baking soda. Always check expiration dates on these ingredients. Overmixing the batter can also cause flat muffins. Mix until just combined to avoid this. Lastly, make sure your oven is at the right temperature. Yes, you can use frozen blueberries! They work great in this recipe. Just fold them in directly without thawing. This helps keep the muffins moist. However, they may cause a slight color change in the batter. Don’t worry, they still taste amazing! For the full recipe, check out Zesty Lemon Blueberry Bliss Muffins. You learned how to make delicious lemon blueberry muffins with easy steps. We covered the right ingredients, from dry to wet, ensuring great flavor. I shared tips to get fluffy muffins and fun serving ideas. You can also try different fruits or healthier options. Store your muffins well for freshness. Baking can be fun and tasty! Enjoy your homemade treats!

Lemon Blueberry Muffins

Indulge in the deliciousness of Zesty Lemon Blueberry Bliss Muffins! These scrumptious muffins combine the bright flavors of lemon with juicy blueberries for a perfect treat anytime. Easy to make with simple ingredients, they’re ideal for breakfast or a snack. Ready in just 40 minutes, your family will love these light and fluffy muffins! Click through to explore the full recipe and bring this delightful addition to your kitchen today!
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Ingredients
  

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

½ cup granulated sugar

¼ cup brown sugar, packed

1 teaspoon lemon zest

1 tablespoon lemon juice

2 large eggs

¾ cup buttermilk (or milk with 1 teaspoon vinegar)

⅓ cup vegetable oil

1 cup fresh or frozen blueberries

1 teaspoon vanilla extract

Optional: Turbinado sugar for topping

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or spray with non-stick cooking spray.

    Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt until well combined.

      Combine Sugars and Zest: In another bowl, mix the granulated sugar, brown sugar, and lemon zest until the zest is well distributed in the sugar; this enhances the lemon flavor.

        Wet Ingredients: In a medium bowl, whisk together the eggs, buttermilk, vegetable oil, lemon juice, and vanilla extract until smooth.

          Combine Mixtures: Pour the wet ingredients into the bowl with the sugars and mix until just combined. Gradually add the dry ingredients, stirring gently until no flour pockets remain. Do not overmix.

            Fold in Blueberries: Gently fold the blueberries into the batter, taking care not to break them.

              Fill Muffin Tins: Divide the batter evenly among the muffin cups, filling each about 2/3 full. If desired, sprinkle a little turbinado sugar on top for a crunchy finish.

                Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

                  Cool Down: Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

                    Prep Time: 15 min | Total Time: 40 min | Servings: 12 muffins

                      - Presentation Tips: Serve warm with a dusting of powdered sugar on top and a lemon slice on the side for a fresh look. Enjoy these delightful muffins for breakfast or as a snack!