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- 1 ½ cups all-purpose flour - ½ cup granulated sugar - ½ cup brown sugar, packed - 2 teaspoons baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 1 large egg - ⅓ cup unsalted butter, melted and slightly cooled - ¾ cup buttermilk (or plain yogurt) - Zest of 1 large lemon - 2 tablespoons fresh lemon juice - 1 cup fresh blueberries Using precise measurements is key for great muffins. I recommend using a kitchen scale for the flour. If you want to reduce sugar, you can cut the granulated sugar by a quarter cup. For a dairy-free option, almond milk works well instead of buttermilk. Yogurt can add a nice tang, too. If you need gluten-free muffins, use a 1-to-1 gluten-free flour blend. Fresh blueberries are best for this recipe. Look for berries that are plump and firm. Avoid any with wrinkles or mold. If fresh blueberries are hard to find, frozen ones are a great backup. Just remember to rinse them gently and pat them dry. Using quality blueberries ensures your muffins burst with flavor and color. Start by preheating your oven to 375°F (190°C). This step is key. A hot oven helps the muffins rise beautifully. Prepare a muffin tin by lining it with paper liners. You can also grease each cup lightly. This will stop the muffins from sticking. In a large bowl, whisk together the dry ingredients. Use 1 ½ cups of all-purpose flour, ½ cup of granulated sugar, and ½ cup of packed brown sugar. Add 2 teaspoons of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. Whisk until no clumps remain. This mix creates a fluffy texture. In a separate bowl, crack 1 large egg and beat it lightly. Then, add ⅓ cup of melted unsalted butter that has cooled down a bit. Next, pour in ¾ cup of buttermilk or plain yogurt. Add the zest of 1 lemon and 2 tablespoons of fresh lemon juice. Stir until the mix is smooth. Now, gently fold the wet mix into the dry ingredients. Use a spatula or a wooden spoon. Be careful not to overmix. A few lumps are okay. Overmixing can make your muffins tough instead of soft. Once combined, fold in 1 cup of fresh blueberries. Make sure they are evenly spread without breaking them. Use a spoon or scoop to fill each muffin cup about ¾ full. This gives them room to rise. Bake in the preheated oven for 18-22 minutes. Check with a toothpick. It should come out clean when they are done. After baking, remove the tin from the oven. Let the muffins cool for about 5 minutes in the tin. Then, transfer them to a wire rack. This helps them cool completely. Enjoy your delicious lemon blueberry muffins! For the full recipe, check out the link above. Overmixing can make your muffins tough. Mix just until the dry and wet ingredients blend. A few lumps are okay. This helps keep the muffins light and fluffy, which is what we want for a tasty treat. Adding lemon zest boosts the flavor of your muffins. Zest gives a fresh and bright taste. Use a microplane or zester to get fine pieces of the peel. Make sure not to get any of the bitter white pith. This step truly makes a difference! For a soft muffin, use room-temperature ingredients. Cold butter or eggs can affect the rise. I recommend using a mix of both granulated and brown sugar. This combo gives you sweetness and moisture. Lastly, be sure to fill muffin cups about ¾ full. This allows room for rising without spilling. If you want to dive deeper into the recipe, check out the Full Recipe for all the details! {{image_4}} You can make your muffins even better by adding nuts or seeds. Chopped walnuts or pecans add a nice crunch. Sunflower seeds or pumpkin seeds work well too. Add about ½ cup to the batter before baking. This gives your muffins extra flavor and texture. Feel free to mix up the fruit in your muffins. Instead of blueberries, you can use raspberries, strawberries, or even peaches. Just make sure to keep the fruit fresh. If using frozen fruit, toss them in a bit of flour to prevent clumping. This will help spread the fruit evenly in the batter. If you're avoiding gluten, you can still enjoy these muffins. Substitute all-purpose flour with a gluten-free blend. Make sure your blend has xanthan gum, as this helps with texture. You can also use almond flour for a nutty taste. Just remember, baking times may vary with gluten-free flours, so keep an eye on them as they bake. These variations can make your Lemon Blueberry Muffins unique and fun! For the full recipe, check out the earlier section. You can keep your lemon blueberry muffins fresh for a few days. Place them in an airtight container at room temperature. If you want to keep them even fresher, store them in the fridge. They will last about a week in the fridge, but the taste is best within three days. To freeze your muffins, let them cool completely. Wrap each muffin tightly in plastic wrap. Then, place them in a freezer-safe bag or container. They can last up to three months in the freezer. When you're ready to enjoy them, just take out what you need. To reheat your muffins, you have a few options. The microwave is quick; just heat them for 10 to 15 seconds. For a crispy top, use the oven. Preheat it to 350°F (175°C) and heat the muffins for about 5 to 10 minutes. This way, they stay soft inside and warm all through. Follow the Full Recipe for these zesty muffins, and enjoy every bite! Lemon blueberry muffins stay fresh for about 2 to 3 days. Store them in an airtight container at room temperature. For longer storage, keep them in the fridge for up to a week. You can also freeze muffins for up to three months. Just wrap them well in plastic wrap. Yes, you can use frozen blueberries. They work perfectly in this recipe. Just fold them into the batter without thawing. Frozen blueberries might make the batter a little more wet. But they will still taste great and add lovely bursts of flavor. If you don't have buttermilk, plain yogurt is a great choice. You can also mix one tablespoon of lemon juice or vinegar with a cup of milk. Let it sit for about 5 minutes, and you have a good buttermilk substitute. Both options will keep your muffins moist. You can check if the muffins are done by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, they are ready. The tops should look golden brown and spring back when lightly pressed. These signs show that your muffins are perfectly baked. This article covered everything you need for perfect lemon blueberry muffins. You learned about ingredients, measurements, and quality tips for blueberries. The step-by-step instructions help you bake with ease, while tips share tricks to improve texture and flavor. Different variations let you be creative, and storage info ensures your muffins stay fresh. Keep these insights in mind to bake delightful muffins that everyone will love. Happy baking!

- Lemon Blueberry Muffins

Indulge in the delightful world of lemon blueberry muffins with this fresh and flavorful recipe! Discover how to create soft, zesty treats that burst with flavor in every bite. With easy steps and helpful tips, impress friends and family with your baking skills. Perfect for any occasion, these muffins are sure to brighten your day. Click to explore the full recipe and start your delicious journey today!
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Ingredients
  

1 ½ cups all-purpose flour

½ cup granulated sugar

½ cup brown sugar, packed

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

1 large egg

⅓ cup unsalted butter, melted and slightly cooled

¾ cup buttermilk (or substitute with plain yogurt for an extra tangy flavor)

Zest of 1 large lemon

2 tablespoons fresh lemon juice

1 cup fresh blueberries (frozen blueberries are a suitable alternative if fresh are unavailable)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Prepare a muffin tin by lining it with paper liners or lightly greasing each cup to prevent sticking.

    Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. Continue whisking until all the dry ingredients are evenly incorporated, ensuring no clumps remain.

      Prepare Wet Ingredients: In a separate mixing bowl, crack the large egg and beat it lightly. To this, add the melted and slightly cooled unsalted butter, buttermilk (or yogurt), lemon zest, and lemon juice. Stir the mixture until smooth and well-combined.

        Combine Mixtures: Gently fold the wet mixture into the bowl of dry ingredients using a spatula or wooden spoon. Take care not to overmix; it's perfectly fine for the batter to have a few lumps.

          Fold in Blueberries: Carefully fold the fresh blueberries into the batter, ensuring they are evenly distributed without breaking them apart. This will create delightful bursts of flavor in every muffin.

            Fill Muffin Tin: Using a spoon or a scoop, divide the batter evenly among the muffin cups, filling each cup about ¾ full to allow space for rising during baking.

              Bake: Place the muffin tin in the preheated oven and bake for 18–22 minutes. The muffins are done when a toothpick inserted into the center comes out clean, and the tops are nicely golden brown.

                Cool the Muffins: Once baked, remove the tin from the oven and let the muffins cool in the tin for about 5 minutes. Afterward, transfer the muffins to a wire rack to cool completely.

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

                    - Presentation Tips: For a charming presentation, lightly dust the cooled muffins with powdered sugar. Arrange them on a beautiful serving platter and garnished with lemon slices and a handful of fresh blueberries for that extra pop of color. Enjoy your delicious creations!