Lemon-Blueberry Muffins

Why Make This Recipe

Lemon-blueberry muffins are a delightful way to start your morning or have as a snack. Their bright flavor comes from the fresh lemon zest and sweet blueberries, making them a perfect balance of tart and sweet. They are easy to make and will fill your kitchen with a wonderful aroma as they bake. Plus, these muffins are great for sharing with friends and family.

How to Make Lemon-Blueberry Muffins

Ingredients:

• 3 cups all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups white sugar
• 1 1/4 cups milk
• 1 cup sour cream
• 3/4 cup melted butter
• 2 large eggs
• 1 tablespoon lemon zest
• 1 1/2 cups frozen blueberries

Directions:

1. Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with muffin liners.
2. In one bowl, sift together the flour, baking powder, baking soda, and salt.
3. In another bowl, whisk together the sugar, milk, sour cream, melted butter, eggs, and lemon zest until smooth.
4. Gently fold in the dry ingredients with the wet ingredients until just combined. Be careful not to overmix.
5. Slowly fold in the frozen blueberries, trying to keep them intact.
6. Spoon the batter into the muffin liners, filling each about three-quarters full.
7. Bake for 30 to 35 minutes, until the muffins are golden and slightly crispy around the edges.
8. Let the muffins cool for about 10 minutes before serving.

How to Serve Lemon-Blueberry Muffins

These lemon-blueberry muffins are delicious served warm or at room temperature. You can enjoy them plain, or you might want to add a little butter on top for extra flavor. They also pair nicely with a cup of coffee or tea for a cozy treat.

How to Store Lemon-Blueberry Muffins

To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them. Just place the cooled muffins in a freezer-safe bag, and they will last for about 3 months. When you want to eat them, simply thaw them at room temperature or warm them in the microwave.

Tips to Make Lemon-Blueberry Muffins

• Make sure you measure your flour properly to avoid dense muffins. Spoon it into the measuring cup and level it off with a knife.
• If you want more lemon flavor, you can add a little lemon juice to the wet ingredients.
• To prevent the blueberries from sinking, you can toss them in a bit of flour before folding them into the batter.

Variation

You can easily change this recipe by adding other fruits like raspberries or strawberries instead of blueberries. You could also try adding nuts or a sprinkle of cinnamon for extra flavor.

FAQs

• Can I use fresh blueberries instead of frozen?
  Yes, you can use fresh blueberries, but be careful not to crush them while mixing.

• Can I make these muffins gluten-free?
  Yes, you can substitute all-purpose flour with a gluten-free flour blend. Make sure it contains xanthan gum for the right texture.

• How can I tell when the muffins are done baking?
  You can insert a toothpick in the center of a muffin. If it comes out clean or with a few crumbs, they are done. If it’s wet, give them a few more minutes.