Lemon Blueberry Muffins
Delightful muffins bursting with fresh lemon flavor and sweet blueberries, perfect for breakfast, snacks, or dessert.
Ingrédients
Dry Ingredients
- 1.5 cups all-purpose flour The base for your muffins, providing structure.
- 0.5 cups granulated sugar Adds sweetness and enhances flavor.
- 2 teaspoons baking powder Helps the muffins rise and become fluffy.
- 0.5 teaspoons salt Balances the sweetness and enhances the overall taste.
Wet Ingredients
- 0.5 cups unsalted butter, melted Provides richness and moisture.
- 0.5 cups milk Contributes to the muffin’s soft texture.
- 2 large eggs Binds everything together and adds moisture.
- 1 tablespoon lemon zest Infuses the muffins with bright, citrusy flavor.
Fruits
- 0.5 cups fresh blueberries Bursting with sweetness and color.
Instructions
Preparation
- Begin by gathering all your ingredients. Ensure that your butter is melted and slightly cooled.
- Preheat your oven to 350°F (175°C).
Mixing
- In a mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt.
- In a separate bowl, whisk together the melted butter, milk, eggs, and lemon zest.
- Pour the wet mixture into the dry ingredients. Stir gently until just combined.
- Fold in the fresh blueberries carefully.
Baking
- Line your muffin tin with paper liners or grease it lightly. Spoon the batter into the muffin cups, filling them halfway.
- Bake for 20-25 minutes or until golden brown and a toothpick inserted comes out clean.
- Allow muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Serving
- Once cooled, enjoy your lemon blueberry muffins!
Notes
These muffins can be customized with a crumb topping or made gluten-free by substituting flour and using non-dairy options for milk and butter.