If you’re on a quest for the perfect combination of citrusy zing and juicy sweetness, look no further than The Best Lemon-Blueberry Muffins. This delightful recipe takes the classic blueberry muffin to new heights, infusing it with the bright flavors of fresh lemons and the lusciousness of plump blueberries. Whether you’re a seasoned baker or a novice in the kitchen, these muffins are a must-try addition to your baking repertoire.

More Delicious Muffin Recipes

Before we dive into the delectable details of The Best Lemon-Blueberry Muffins, let’s take a moment to explore the world of muffins. Muffins are a versatile and beloved baked treat that can be enjoyed for breakfast, brunch, or as a sweet snack any time of the day. From classic blueberry muffins to decadent chocolate chip creations, there’s a muffin for every palate and occasion.

If you’re in the mood for variety, consider trying out other delicious muffin recipes. Explore the rich and moist texture of banana nut muffins, indulge in the chocolatey goodness of double chocolate muffins, or savor the comforting warmth of cinnamon streusel muffins. The world of muffins is diverse, and each recipe offers a unique flavor experience.

The Best Lemon-Blueberry Muffins

Now, let’s unravel the secrets that make these muffins truly the best.

1. Freshness Matters: The foundation of any outstanding muffin lies in the quality of its ingredients. Opt for fresh, plump blueberries and zesty lemons to ensure a burst of flavor in every bite.

2. The Perfect Moisture: Achieving the ideal texture in a muffin is an art, and this recipe nails it. A combination of buttermilk, oil, and eggs results in a moist and tender crumb that is nothing short of perfection.

3. Citrus Infusion: The magic of these muffins lies in the dual infusion of lemons. Lemon zest adds an aromatic citrus punch, while freshly squeezed lemon juice ensures a tangy brightness that elevates the flavor profile.

4. Blueberry Bliss: Load up on blueberries for that irresistible burst of sweetness. The generous amount of blueberries in the batter ensures that each muffin is a fruity delight.

5. Streusel Sensation: What sets these muffins apart is the delectable streusel topping. A mix of butter, sugar, and flour, adds a crunchy texture and an extra layer of sweetness that perfectly complements the lemon-blueberry combination.

FAQs

1. Can I use frozen blueberries?

Yes, you can use frozen blueberries. To prevent them from sinking to the bottom during baking, toss them in a bit of flour before folding them into the batter.

2. Can I substitute buttermilk with regular milk?

While buttermilk adds to the muffins’ tenderness, you can use regular milk with a tablespoon of lemon juice or white vinegar as a substitute.

3. How do I store these muffins?

Store these muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.

4. Can I make these muffins ahead of time?

Absolutely! Prepare the batter, scoop it into muffin cups, and refrigerate overnight. Bake them in the morning for a freshly baked breakfast.

5. Can I add a glaze to these muffins?

Certainly! A simple glaze made with powdered sugar and lemon juice can be drizzled over the cooled muffins for an added layer of sweetness and tang.

The Best Lemon-Blueberry Muffins are a testament to the artistry of baking. From the vibrant flavors to the tender texture and delightful streusel topping, these muffins are a delightful treat for any occasion. Whether enjoyed with a cup of coffee in the morning or as a sweet ending to a meal, they are sure to bring joy to your taste buds. Happy baking!

The Best Lemon-Blueberry Muffins

Savor the perfect blend of zesty lemons and juicy blueberries with our recipe for The Best Lemon-Blueberry Muffins.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Breakfast, Dessert

Servings 6 jumbo muffins

Calories 321 kcal

Ingredients

  

• 2 cups all purpose flour 250 g
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon kosher salt
• 1 stick unsalted butter room temperature
• 1 ¼ cups granulated sugar 250 g, plus more for sprinkling
• 1 ½ teaspoons Mccormick® lemon extract
• 2 large eggs room temperature
• ½ cup buttermilk 120 mL, room temperature
• 6 oz fresh blueberry 170 g

SPECIAL EQUIPMENT

• muffin tin 6 cup, jumbo
• muffin tin liner

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Instructions

 

• Preheat the oven to 350°F (180°C) and line a 6-cup jumbo muffin tin with liners.
• In a large bowl, cream the butter and sugar with an electric hand mixer on medium speed until very fluffy, about 4 minutes. Add the lemon extract and continue beating for another minute. Add the eggs, 1 at a time, beating on medium speed for 30 seconds after each addition. Add the buttermilk and carefully beat to combine. The mixture will look a little grainy, but will come together once the dry ingredients are added.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• Sift the dry ingredients into the wet ingredients and beat on medium-low speed to incorporate. Do not overmix.
• Add the blueberries and carefully fold into the batter using a rubber spatula.
• Divide the batter evenly between the prepared muffin cups, filling halfway, and sprinkle with more sugar.
• Bake the muffins for 25-30 minutes, rotating halfway, or until light golden brown. Let the muffins cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

Keyword The Best Lemon-Blueberry Muffins