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For the best lemon blueberry muffins, use these fresh ingredients: - 1 ½ cups all-purpose flour - 1 cup fresh blueberries (or frozen, thawed) - ½ cup granulated sugar - ½ teaspoon baking soda - ½ teaspoon baking powder - ¼ teaspoon salt - 1 large egg - ½ cup buttermilk - ⅓ cup vegetable oil - 1 tablespoon lemon zest (freshly grated) - 2 tablespoons lemon juice - 1 teaspoon vanilla extract These ingredients give you the perfect mix of sweet and tart. The lemon zest adds bright flavor. The blueberries burst with juice, making each bite a treat. You can make your muffins even better with some optional touches: - 2 tablespoons coarse sugar for topping This sugar gives a nice crunch and extra sweetness on top. You can also use a sprinkle of lemon zest for added flair. If you need to swap some ingredients, here are a few ideas: - Use whole wheat flour for a healthier option. - Swap buttermilk with regular milk or yogurt, adding a splash of lemon juice. - If you don’t have blueberries, try raspberries or chopped strawberries. These swaps keep the muffins tasty while fitting your needs. For the full recipe, check out the detailed instructions above. Enjoy baking! First, gather your dry ingredients. You will need all-purpose flour, baking powder, baking soda, salt, and granulated sugar. In a medium bowl, whisk these ingredients together. Make sure they mix well. This step helps your muffins rise nicely. Next, take another bowl for the wet ingredients. Start by beating one large egg. Then add buttermilk, vegetable oil, lemon zest, lemon juice, and vanilla extract. Mix until everything blends smoothly. This mixture adds moisture and flavor to your muffins. Now, combine the wet and dry ingredients in one bowl. Pour the wet mix into the dry mix. Gently fold them together with a spatula. Be careful not to overmix! Next, fold in the blueberries until they are spread evenly. Spoon the batter into a muffin tin, filling each cup about three-quarters full. If you want extra sweetness, sprinkle coarse sugar on top. Preheat your oven to 375°F (190°C). Bake the muffins for 18 to 20 minutes. They should turn golden brown. A toothpick inserted in the center should come out clean. Let them cool for five minutes in the pan, then transfer them to a wire rack. For the complete guide, refer to the Full Recipe. Enjoy your fresh and flavorful lemon blueberry muffins! To achieve the perfect texture in your lemon blueberry muffins, use fresh ingredients. Fresh blueberries burst with flavor and moisture. Make sure to gently fold them into the batter to prevent them from breaking apart. Use buttermilk instead of regular milk. This adds moisture and a slight tang, enhancing the muffin's flavor. Don't overmix the batter; this can lead to tough muffins. Mix just until combined for a light, fluffy texture. One common mistake is not preheating the oven. Always ensure your oven is at the right temperature before baking. This helps the muffins rise properly. Overfilling the muffin cups can also lead to messy results. Fill them only about three-quarters full. Lastly, avoid opening the oven door too soon. Doing this can cause the muffins to sink. To store leftover muffins, place them in an airtight container. They will stay fresh for up to three days at room temperature. For longer storage, freeze them. Wrap each muffin in plastic wrap and place them in a freezer bag. They can last up to three months in the freezer. To reheat, place the muffin in the microwave for about 15-20 seconds, or until warm. You can also warm them in a preheated oven at 350°F for about 5-10 minutes. Enjoy your delicious lemon blueberry muffins anytime! For the full recipe, check the details above. {{image_2}} You can mix it up by using other fruits. Try raspberries, strawberries, or even peaches. Each fruit brings a unique taste. For example, raspberries add a tart kick. Strawberries offer sweetness, while peaches give a nice juicy bite. Just keep the same amount of fruit to maintain the muffin's texture. If you need gluten-free muffins, swap all-purpose flour for gluten-free flour. You can use almond flour or oat flour as great options. For dairy-free versions, replace buttermilk with almond milk or coconut milk. Add a teaspoon of vinegar to mimic the tangy flavor of buttermilk. These changes keep your muffins tasty and light. Feel free to get creative with your muffins! Add chopped nuts like walnuts or pecans for crunch. You can also sprinkle in spices like cinnamon or nutmeg for warmth. A pinch of ginger adds a nice zing, too. These fun add-ins make each bite exciting and unique. Lemon blueberry muffins shine best with a few select drinks. Here are my top picks: - Coffee: A hot cup enhances the zesty flavors. - Tea: Herbal or green tea adds a refreshing touch. - Milk: A glass of cold milk balances the sweetness. - Lemonade: For a citrus boost, enjoy them with lemonade. Each drink complements the bright taste of the muffins. These muffins fit any occasion. Here are some fun ways to serve them: - Brunch: Serve alongside fruit salad for a colorful spread. - Picnics: Pack them in a basket for a delightful treat outdoors. - Dessert table: Stack them on a tiered stand for a stunning display. - Gifts: Wrap them in pretty paper for a sweet gift idea. These creative serving ideas will wow your guests! Presentation matters, even for muffins. Here are some tips to make them pop: - Use colorful liners: Bright liners add a fun touch. - Dust with powdered sugar: A light sprinkle looks elegant. - Garnish with lemon zest: Add zest on top for extra flair. - Arrange on a platter: Group them neatly for a polished look. These simple steps will make your muffins look as good as they taste. Check out the Full Recipe to get started! To stop muffins from sticking, you can line the pan with paper liners. These make it easy to lift out the muffins. If you prefer, grease the pan with butter or oil. Make sure to cover the sides and bottom well. This creates a non-stick surface. Let the muffins cool for a few minutes before removing them. This small step makes a big difference. Yes, you can make the batter ahead. Mix the dry and wet ingredients in separate bowls. Then, store them in the fridge for up to 24 hours. When you are ready to bake, combine them and fold in the blueberries. Avoid overmixing to keep the muffins light and fluffy. You can also freeze the batter for later use. Just remember to thaw it in the fridge before baking. Each muffin has about 150 calories. They also contain around 4 grams of fat and 2 grams of protein. You will find 24 grams of carbs and 1 gram of fiber. The muffins include key vitamins and minerals like vitamin C and calcium from the blueberries and buttermilk. Enjoy the fresh taste while also getting some nutrients. For the complete recipe, check the Full Recipe. You now have a complete guide to making the best lemon blueberry muffins. We covered the key ingredients and tips for mixing, baking, and storing. You learned about fun variations and serving suggestions to impress your friends. Knowing how to fix common mistakes will improve your baking skills. Use this knowledge to create delicious muffins every time. Enjoy your baking journey, and make those muffins shine!

- Lemon Blueberry Muffins

If you’re craving a delightful treat, try making Lemon Blueberry Muffins! This recipe combines tart lemon and sweet blueberries for a flavor explosion in every bite. With easy-to-follow steps and tips to ensure fluffy muffins, you can customize them to be gluten-free or try various fruit combinations. Ready to brighten your day with fresh flavors? Click through for the full recipe and start baking these delicious muffins today!
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Ingredients
  

1 ½ cups all-purpose flour

1 cup fresh blueberries (or frozen, thawed)

½ cup granulated sugar

½ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

1 large egg

½ cup buttermilk

⅓ cup vegetable oil

1 tablespoon lemon zest (freshly grated)

2 tablespoons lemon juice

1 teaspoon vanilla extract

Optional: 2 tablespoons coarse sugar for topping

Instructions
 

Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.

    In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar until evenly combined.

      In a separate bowl, beat the egg, then add the buttermilk, vegetable oil, lemon zest, lemon juice, and vanilla extract. Mix until well blended.

        Pour the wet ingredients into the dry ingredients, and gently fold the mixture together using a spatula until just combined. Be careful not to overmix!

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

            Spoon the batter into each muffin cup, filling them about ¾ full. Optionally, sprinkle coarse sugar on top of the muffins for added sweetness and crunch.

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

                Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

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