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Lemon Blueberry Muffins are a delightful treat that perfectly balances the tartness of fresh lemons with the sweetness of plump blueberries. These muffins are not only delicious but also easy to make, making them a perfect choice for breakfast or a snack. With a crispy golden top and a moist, fluffy interior, they are sure to become a favorite in your household. Whether you’re looking for a quick breakfast option or a tasty dessert, this recipe will satisfy your cravings!
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 cup fresh blueberries (or frozen)
- Optional: powdered sugar for dusting
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 with cooking spray.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
Step 3: Combine Wet Ingredients
In another bowl, mix the vegetable oil, egg, vanilla extract, buttermilk, lemon zest, and lemon juice. Whisk until the mixture is smooth.
Step 4: Combine Mixtures
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay.
Step 5: Fold in Blueberries
Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
Step 6: Fill Muffin Tins
Scoop the batter into the prepared muffin tin, filling each cup about 2/3 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 comes out clean. The tops should be golden brown.
Step 8: Cool and Serve
Remove the muffins from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Dust with powdered sugar if desired before serving.
FAQs
Can I use frozen blueberries for this recipe?
Yes, you can use frozen blueberries. Just make sure to fold them in gently to prevent the batter from turning blue.
How can I store leftover muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week. You can also freeze them for longer storage.
Can I substitute the buttermilk?
If you don’t have buttermilk, you can make a substitute by mixing ½ cup of milk with 1 teaspoon of lemon juice or vinegar. Let it sit for 5-10 minutes before using.
What can I add to enhance the flavor?
You can add a teaspoon of cinnamon or nutmeg for a warm spice flavor, or include a handful of chopped nuts for added crunch.
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