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- 2 cups all-purpose flour - 1 cup granulated sugar - 1/2 teaspoon baking soda - 1 teaspoon baking powder - 1/2 teaspoon salt - 1/2 cup unsalted butter, melted - 1 large egg - 1 cup buttermilk (or milk with lemon juice) - Zest of 1 lemon - 2 tablespoons fresh lemon juice - 1 1/2 cups fresh blueberries (or frozen) - 1 tablespoon coarse sugar for topping Gather these ingredients before you start. They are key to making tasty muffins. I love to use fresh blueberries for the best flavor. If they are out of season, frozen ones work too. Make sure your butter is melted but not hot. Hot butter can cook the egg when mixed. Use buttermilk for a rich taste. If you don’t have buttermilk, mix regular milk with lemon juice. This will create a tangy flavor, just like buttermilk. The lemon zest and juice add a bright taste. It makes the muffins feel fresh and light. The coarse sugar on top gives a nice crunch. It looks pretty too! Once you have everything ready, you can move on to mixing. This recipe is simple and fun. You will love how these muffins turn out! - Preheat the oven to 375°F (190°C). - Prepare the muffin pan with liners or grease it lightly. - In a large bowl, whisk together: - 2 cups all-purpose flour - 1 cup granulated sugar - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt This mix creates the base for your muffins. Make sure to mix well for even flavor. - In another bowl, whisk together: - 1/2 cup melted unsalted butter - 1 large egg - 1 cup buttermilk (or milk mixed with 1 tablespoon lemon juice) - Zest of 1 lemon - 2 tablespoons fresh lemon juice These wet ingredients add moisture and flavor to your muffins. - Pour the wet ingredients into the dry ingredients and mix gently. Stir until just combined. The batter should be slightly lumpy. Avoid overmixing to keep muffins fluffy. - Gently fold in 1 1/2 cups fresh blueberries without breaking them. This step adds bursts of flavor and color to each bite. - Fill the muffin cups about 3/4 full with batter. - Sprinkle a pinch of coarse sugar on top of each. This will give a nice crunch. Bake for 18-22 minutes. Check doneness with a toothpick. If it comes out clean, they are ready! Let the muffins cool for about 5 minutes, then transfer them to a wire rack. - To keep your muffins fluffy, avoid overmixing. Stir just until combined. - Use room temperature ingredients. They mix better and create a smoother batter. - For a bolder taste, add more lemon zest. It brightens up the muffins. - Consider flavored oils or extracts. Lemon, vanilla, or almond can add depth. - Check your oven’s temperature. An accurate oven ensures even baking. - Test doneness with a toothpick. It should come out clean when muffins are done. {{image_2}} You can swap blueberries for other fruits. Raspberries and strawberries taste great too. They add a nice touch. You can mix and match to find your favorite. Adding nuts or seeds can give your muffins texture. Chopped walnuts or sunflower seeds work well in this recipe. Try different combinations to keep it fun! If you need gluten-free muffins, you can use gluten-free flour. Many options are available that work well in baking. For a vegan version, replace the egg with a flax egg. Just mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes before adding it to your batter. Use dairy-free milk instead of buttermilk for a tasty twist. You can change this muffin recipe into a cake. Just pour the batter into a cake pan instead of muffin cups. Bake it for 30-35 minutes. Check for doneness with a toothpick. If you like cookies, try making muffin-top cookies. Scoop the batter onto a baking sheet and bake until golden. These options let you enjoy the same great flavors in new ways! Store your muffins at room temperature for up to three days. Keep them fresh by placing them in an airtight container. This helps lock in moisture and keeps the muffins soft. You can also wrap them in plastic wrap for extra protection. If you want to save some for later, freezing is a great option. Place the muffins in a freezer-safe bag or container. Remove as much air as you can to prevent freezer burn. To reheat, let them thaw in the fridge overnight. Then, warm them in the oven at 350°F (175°C) for about 10 minutes. This way, they stay moist and delicious. These muffins can last up to a week at room temperature if stored correctly. In the freezer, they can last for up to three months. Watch for signs of spoilage, like mold or an off smell. If they feel dry or hard, it’s best to toss them. Enjoy your muffins while they are fresh for the best taste! You can make these muffins healthier by reducing sugar and fat. Here are some options: - Use half the sugar or a sugar substitute. - Replace unsalted butter with unsweetened applesauce. - Use whole wheat flour instead of all-purpose flour for more fiber. - Add chia seeds or flaxseeds for extra nutrients. Yes, you can prepare the batter ahead of time. Store it in the fridge for up to 24 hours. Here’s how: - Mix the dry and wet ingredients separately. - Combine them just before baking. - This helps keep the muffins fluffy and fresh. Dense muffins can happen due to a few common mistakes: - Overmixing the batter can lead to tough muffins. - Using too much flour will make them heavy. - Not enough leavening agents, like baking powder, can also cause density. - Make sure to measure ingredients correctly for the best results. To make these muffins dairy-free, you can use these alternatives: - Substitute buttermilk with almond milk, soy milk, or oat milk. - Add a tablespoon of lemon juice to the dairy-free milk for tanginess. - Use coconut oil or dairy-free butter instead of regular butter. You learned how to make delicious lemon blueberry muffins. We covered dry and wet ingredients, mixing steps, and key baking tips. Variations and storage options let you customize your muffins just how you like. In short, these muffins are fun to make and taste amazing. So, gather your ingredients and get baking! Enjoy your tasty treats with friends and family.

Bakery-Style Lemon Blueberry Muffins

Indulge in bakery-style lemon blueberry muffins that are bursting with flavor and perfect for breakfast or a snack! With simple ingredients like fresh blueberries, zesty lemon, and a hint of sugar on top, these muffins are easy to make and will impress everyone. Get ready to fill your kitchen with delightful aromas. Click to discover the full recipe and bake some delicious memories today!
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Ingredients
  

2 cups all-purpose flour

1 cup granulated sugar

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, melted

1 large egg

1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon lemon juice)

Zest of 1 lemon

2 tablespoons fresh lemon juice

1 1/2 cups fresh blueberries (or frozen if out of season)

1 tablespoon coarse sugar for topping

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and line a 12-cup muffin pan with muffin liners or lightly grease it.

    Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

      Combine Wet Ingredients: In another bowl, whisk together the melted butter, egg, buttermilk, lemon zest, and lemon juice until smooth.

        Combine Mixtures: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; the batter should be slightly lumpy.

          Fold in Blueberries: Carefully fold in the blueberries, being cautious not to break them.

            Fill Muffin Cups: Distribute the batter evenly among the prepared muffin cups, filling each cup about 3/4 full.

              Add Topping: Sprinkle a pinch of coarse sugar on top of each muffin batter for a crunchy finish.

                Bake: Bake in the preheated oven for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

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

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

                      - Presentation Tips: Serve warm with a pat of butter on the side and garnish with a slice of lemon or a few extra blueberries for a fresh touch.