Blueberry Lemon Coffee Muffins are the perfect blend of sweet and tangy flavors, making them an ideal breakfast or snack option. These delightful muffins are packed with juicy blueberries and zesty lemon, complemented by a hint of coffee that elevates their taste. Whether you’re preparing for a busy morning or enjoying a leisurely brunch, these muffins are sure to impress. Follow this easy step-by-step guide to create a batch of these delicious treats that your family and friends will love!
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- ½ cup buttermilk
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
- ¼ cup brewed coffee, cooled
Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly to prevent sticking.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
Step 3: Mix Wet Ingredients
In another bowl, beat the egg and then add the buttermilk, vegetable oil, vanilla extract, and lemon zest. Mix until smooth.
Step 4: Combine Mixtures
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix, as this can lead to dense muffins.
Step 5: Add Blueberries and Coffee
Fold in the fresh blueberries and cooled brewed coffee into the batter until evenly distributed.
Step 6: Fill Muffin Tin
Divide the batter evenly among the muffin cups, filling each about ¾ full. This will allow room for the muffins to rise.
Step 7: Bake
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 8: Cool and Serve
Once baked, remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Blueberry Lemon Coffee Muffins!
FAQs
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just be sure to add them directly from the freezer to prevent them from bleeding into the batter.
Can I substitute the buttermilk?
If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to ½ cup of milk. Let it sit for 5 minutes before using.
How do I store leftover muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze them for longer storage.
Can I add nuts to the recipe?
Absolutely! Chopped walnuts or pecans would make a great addition to the muffins for added texture and flavor.