Are you craving a taste of sunshine? These lemon blueberry muffins, a cherished family recipe passed down through generations along River Road, are the perfect answer. They're bursting with bright lemon flavor, juicy blueberries, and a tender crumb that will have you reaching for seconds (and thirds!). This recipe is perfect for a quick breakfast, a delightful brunch, or a sweet treat any time of day. It's one of those easy recipes that even beginner bakers can master, resulting in a delicious dish the whole family will adore.
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
- ½ cup buttermilk
- 1 cup fresh or frozen blueberries
Instructions:
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Preheat & Prep: Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners. This is a crucial step to ensure easy removal and perfectly shaped muffins.
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Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Make sure to thoroughly combine these dry ingredients to avoid lumps in your final product.
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Cream Butter & Sugar: In a separate bowl, cream together the softened butter and sugar until light and fluffy. A hand mixer or stand mixer works best for this step, but you can also do it by hand with a little elbow grease.
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Add Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla extract and lemon zest. Mix until just combined. Don't overmix!
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Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough muffins.
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Fold in Blueberries: Gently fold in the blueberries. Avoid overmixing at this stage to prevent them from bursting and staining your batter.
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Fill Muffin Cups: Fill each muffin cup about ¾ full.
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Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Oven temperatures can vary, so keep an eye on them and adjust baking time as needed.
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Cool: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Tips for the Best Lemon Blueberry Muffins:
- Room Temperature Ingredients: Using room temperature ingredients ensures even mixing and a better rise.
- Don't Overmix: Overmixing develops gluten, leading to tough muffins. Mix only until the ingredients are just combined.
- Fresh Blueberries: Fresh blueberries provide the best flavor and texture. If using frozen blueberries, do not thaw them before adding them to the batter.
- Lemon Zest: Freshly grated lemon zest adds a bright, vibrant flavor.
Variations:
- Streusel Topping: Sprinkle a streusel topping (made with flour, butter, sugar, and cinnamon) over the muffins before baking for extra deliciousness.
- Orange Blueberry Muffins: Substitute orange zest for lemon zest for a different citrus twist.
- Lemon Poppy Seed Muffins: Add 1 tablespoon of poppy seeds to the batter for a delightful crunch.
Nutritional Information (per muffin, approximate):
- Calories: Approximately 250
- Fat: 12g
- Carbohydrates: 35g
- Sugar: 18g
- Protein: 4g
These Lemon Blueberry Muffins are a delicious and easy recipe, perfect for any occasion. They're a delightful addition to your breakfast table, a perfect treat for your friends, or a fantastic way to showcase your homemade cooking skills. Enjoy!