Lemon Blueberry Muffins

$- 1 ½ cups all-purpose flour - ½ cup granulated sugar - 1 tablespoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon lemon zest - ½ cup unsalted butter - 2 large eggs - ½ cup Greek yogurt - ½ teaspoon vanilla extract - 1 cup fresh blueberries - 2 tablespoons lemon juice - Optional toppings When making these lemon blueberry muffins, you want the best ingredients. Fresh blueberries give them a bright flavor. Using lemon zest adds a punch of citrus. Accurate measurements are key. They ensure your muffins rise and taste great. To measure flour, spoon it into a cup, then level it off. For sugar, dip the cup into the sugar, then level it off too. This keeps the balance right. If you need a Greek yogurt substitute, try sour cream or buttermilk. They work well in muffins. For a healthier option, use coconut sugar or honey instead of granulated sugar. Each choice will change the taste slightly, but they can still be delicious. For the full recipe, check out the detailed instructions. First, set your oven to 375°F (190°C). This temperature helps the muffins rise and bake evenly. While the oven heats, prepare your muffin tin. You can either line it with paper liners or lightly grease it with cooking spray. Both options will help your muffins come out easily. In a large bowl, combine 1 ½ cups of all-purpose flour, ½ cup of granulated sugar, 1 tablespoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, and 1 teaspoon of lemon zest. Whisk these ingredients together well. This mix creates a light, fluffy texture in your muffins. In another bowl, combine ½ cup of melted unsalted butter, 2 large eggs, ½ cup of Greek yogurt, 2 tablespoons of lemon juice, and ½ teaspoon of vanilla extract. Stir until the mixture is smooth. Now, pour this wet mix into the dry ingredients. Gently stir until just combined. It’s okay if there are a few lumps. Then, fold in 1 cup of fresh blueberries. Be gentle to keep the blueberries intact. Divide the batter evenly among the muffin cups, filling each about 2/3 full. This helps them rise nicely without overflowing. If you like, sprinkle a little coarse sugar on top for added crunch. Bake in the preheated oven for 18-20 minutes. Check for doneness by inserting a toothpick into the center. It should come out clean. Once baked, let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. This step helps keep them from getting soggy. Serve them warm or at room temperature. They pair well with a cup of tea or coffee. Enjoy your delightful lemon blueberry muffins! You can find the full recipe above. To make the best lemon blueberry muffins, remember not to overmix the batter. Mixing too much makes them tough. Stir until just combined. This keeps your muffins soft and fluffy. When checking for doneness, insert a toothpick into the center of a muffin. If it comes out clean, your muffins are ready. You can add spices like cinnamon or nutmeg for extra warmth. A touch of almond extract also works well. For more citrus flavor, try adding orange zest or juice. These small tweaks can elevate your muffin experience and make them unique. To serve, place your muffins on a nice plate. You can stack them or arrange them in a circle. For a pop of color, add a few fresh blueberries on top. A light dusting of powdered sugar can make them look fancy. These small touches can impress your guests and enhance the eating experience. For the full recipe, don’t forget to check the earlier section! {{image_2}} You can switch up the berries in this recipe. Try using raspberries or blackberries. Both add a unique twist to the flavor. You can also mix berries for a fun burst of taste. Adding nuts or seeds can also amp up the texture. Chopped walnuts or sunflower seeds bring a nice crunch. For a gluten-free option, use a gluten-free flour blend. You might need to add a bit more liquid. Look for blends that work well for baking. This keeps your muffins fluffy and light. Always check the package instructions for the best results. To make these muffins vegan, swap out the eggs. You can use flax eggs instead. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes until it thickens. Replace the Greek yogurt with a plant-based yogurt. Almond or coconut yogurt works well. For the butter, use coconut oil or a vegan butter. This way, everyone can enjoy these tasty treats! For the full recipe, check out the Zesty Lemon Blueberry Bliss Muffins. Store your lemon blueberry muffins in an airtight container. This keeps them fresh and moist. You can also wrap them in plastic wrap for added protection. If you want to enjoy them later, store them at room temperature for up to three days. For longer storage, place them in the fridge. To reheat, pop them in the microwave for about 15 to 20 seconds. You can also warm them in a toaster oven for a crispier texture. Freezing muffins is easy and keeps them tasty. To freeze, wait until they cool completely. Then, wrap each muffin in plastic wrap. Place the wrapped muffins in a freezer bag or container. Be sure to remove extra air to prevent freezer burn. Thaw muffins in the fridge overnight or at room temperature for a few hours. They can last up to three months in the freezer without losing quality. Check your muffins for any signs of spoilage. Look for mold, which can appear as fuzzy spots. If the muffins smell sour or off, it’s best to throw them out. Also, if the texture feels dry or hard, they may not taste good anymore. Always trust your senses; if something seems off, don’t eat it. Enjoy your lemon blueberry muffins at their best! To make Lemon Blueberry Muffins from scratch, follow these simple steps: 1. Preheat your oven to 375°F (190°C). 2. Prepare a muffin tin with liners or grease it. 3. In one bowl, mix flour, sugar, baking powder, baking soda, salt, and lemon zest. 4. In another bowl, combine melted butter, eggs, Greek yogurt, lemon juice, and vanilla. 5. Mix the wet ingredients into the dry ones gently. 6. Fold in fresh blueberries. 7. Fill the muffin cups and sprinkle sugar on top if you like. 8. Bake for 18-20 minutes. These steps make it easy for anyone to enjoy fresh muffins at home. Yes, you can use frozen blueberries! They are just as tasty and save time. Here are some benefits and tips: - Frozen blueberries are often picked at peak ripeness. - They are great for baking since they keep their shape. - Add them straight from the freezer to avoid them bleeding into the batter. This way, you keep your muffins looking pretty and delicious. The baking time can vary by oven type. Generally, bake your muffins for 18-20 minutes. Test them like this: - Insert a toothpick in the center. - If it comes out clean, your muffins are done. - If not, check again after a few minutes. Keep an eye on them to avoid overbaking. Don’t waste leftover lemon juice! Here are some fun ways to use it: - Add it to salad dressings for a zesty kick. - Use it in marinades for chicken or fish. - Mix it into water for a refreshing drink. These ideas help you get the most out of your lemons. Yes, these muffins can be a healthy choice! Here’s a quick look at their benefits: - Greek yogurt adds protein and probiotics. - Blueberries are full of vitamins and antioxidants. - Using less sugar helps keep them lighter. Enjoy them as a tasty snack or breakfast option! In this article, I shared a simple recipe for delicious lemon blueberry muffins. You learned about key ingredients, measurement tips, and substitution options. I also provided step-by-step instructions to help you bake them perfectly. Remember, accurate measuring and not overmixing are crucial for success. Try the variations, and feel free to experiment with flavors. With proper storage and freezing, you can enjoy these muffins anytime. Baking can be fun and rewarding, so get started and enjoy the process!$

Indulge in the delightful taste of Zesty Lemon Blueberry Bliss Muffins! These light and fluffy treats are bursting with fresh blueberries and a refreshing lemon twist. Perfect for breakfast or an afternoon snack, they're quick to make with simple ingredients like Greek yogurt and unsalted butter. Click through to explore the easy recipe and enjoy the bliss of homemade muffins that will brighten your day!

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Ingredients

1 ½ cups all-purpose flour

½ cup granulated sugar

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon lemon zest (from 1 lemon)

½ cup unsalted butter, melted

2 large eggs

½ cup Greek yogurt

½ teaspoon vanilla extract

1 cup fresh blueberries

2 tablespoons lemon juice

Optional: 1 tablespoon coarse sugar for topping

Instructions

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

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and lemon zest until well combined.

In another bowl, mix the melted butter, eggs, Greek yogurt, lemon juice, and vanilla extract together until smooth.

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

Gently fold in the fresh blueberries until evenly distributed.

Divide the muffin batter evenly among the prepared muffin tin cups, filling each about 2/3 full.

Sprinkle a little coarse sugar on top of each muffin for a sweet crunch (if using).

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

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

Enjoy warm or at room temperature!

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