These lemon blueberry muffins are fast to make with a moist and tender heart bursting with blueberries and completely golden brown tops. These are impressed by our fashionable blueberry muffin recipe. We’ve been making these muffins for years and are so blissful that we added this recent lemon spin! Jump to the Lemon Blueberry Muffins Recipe
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Easy methods to Make The Finest Lemon Blueberry Muffins
You solely want a few bowls and a spoon to make these straightforward muffins with recent lemon, blueberries, flour, sugar, vanilla, and vegetable oil.
- Contemporary or frozen blueberries work in our recipe. It’s tough to seek out candy recent blueberries all 12 months spherical. Fortunately, this doesn’t stop us from getting our muffin repair! When utilizing frozen blueberries, add them when they’re nonetheless frozen.
- For the lemon, we want utilizing recent and really use each the zest and juice. I rub the zest of a lemon into the sugar, which does a unbelievable job of getting all of the fragrant oils to permeate the muffin batter.
- We use all-purpose flour, however complete wheat flour or your favourite gluten-free flour mix ought to work within the recipe. Should you discover the batter appears a bit thick, don’t fear, an additional splash of liquid will repair it.
- In contrast to a number of our baking recipes, we use oil because the fats for these muffins. I often love utilizing butter for taste, however oil makes these muffins gentle and ethereal within the center.
- For the liquid, use milk or non-dairy milk. I’ve even used water once I’m out of each. Strive our selfmade oat milk!
Making the Muffins in Three Simple Steps
Whenever you understand how straightforward these muffins are to make, you’ll wish to make them again and again. In reality, so a lot of our readers have already got. This lemon muffin recipe is impressed by our straightforward blueberry muffins recipe. It has a number of five-star critiques!
- Rub lemon zest into the sugar till the sugar takes on a lemon aroma.
- Whisk dry elements collectively in a single bowl, after which whisk the moist elements in one other. Mix the 2 mixtures to make the batter.
- Fold within the blueberries, divide the batter between muffin cups and bake.
Optionally available step: In our photographs, you’ll be able to see that we added a skinny slice of lemon to the highest of every muffin. I like the way in which this appears to be like and since we advocate sprinkling a bit of sugar on prime of the lemon earlier than baking, it tastes superb, too.
Identical to with our unique muffin recipe, this recipe can be utilized to make quite a lot of muffin sizes:
- Eight or 9 big-topped, bakery dimension muffins
- Eleven to 12 standard-size blueberry muffins
- Twenty to twenty-two mini blueberry muffins
Extra Muffin Recipes
Fast and Simple Lemon Blueberry Muffins
- PREP
This lemon blueberry muffin recipe makes eight giant big-topped muffins, ten normal muffins or 20 to 22 mini muffins (see notice beneath about baking time for mini muffins). Contemporary or frozen blueberries can be utilized. When utilizing frozen, don’t thaw them earlier than including to the batter.
Makes 8 giant big-topped muffins / 10 normal muffins / 20-22 mini muffins
Watch Us Make the Recipe
You Will Want
1 1/2 cups (195 grams) all-purpose flour
3/4 cup (150 grams) granulated sugar, plus 1 tablespoon for muffin tops
1/4 teaspoon tremendous sea salt
2 teaspoons baking powder
1 lemon
1/3 cup (80 ml) neutral-flavored oil; canola, vegetable and grape seed are nice
1 giant egg
1/3 cup to 1/2 cup (80 ml – 120 ml) milk; use dairy or non-dairy
1 teaspoon vanilla extract
6 to eight ounces recent or frozen blueberries (about 1 cup); see notice beneath about frozen berries
Further skinny lemon slices, elective
Adam and Joanne’s Suggestions
- You may make these with recent or frozen blueberries – in case you use frozen, don’t thaw the blueberries.
- For mini muffins, the baking time might be much less — control them whereas they bake and count on them to take 9 to 11 minutes.
- Batter Thickness: The batter ought to be thick and “scoopable” — not runny and never dry or additional thick like dough. If the batter is just too runny, add flour, a tablespoon at a time till appropriate consistency. If the batter is dry or too thick, add milk, a tablespoon at a time till the right consistency.
- Diet details: The diet details offered beneath are estimates. We’ve got used the USDA database to calculate approximate values. Calculations are for one normal muffin (this recipe makes 10).
Should you make this recipe, snap a photograph and hashtag it #inspiredtaste — We like to see your creations on Instagram and Facebook! Discover us: @inspiredtaste Recipe impressed by and tailored from Allrecipes.com
Diet Per Serving: Serving Measurement 1 muffin / Energy 214 / Complete Fats 8.1g / Saturated Fats 0.8g / Ldl cholesterol 19.3mg / Sodium 71.6mg / Carbohydrate 33.1g / Dietary Fiber 0.9g / Complete Sugars 17.1g / Protein 3g
