Blueberry Lemon Muffins – Indulge your senses with our mouthwatering Blueberry Lemon Muffins. This delightful recipe combines the tartness of fresh blueberries and the zesty essence of lemons to create a truly irresistible treat. Perfect for breakfast, brunch, or as an anytime snack, these muffins are guaranteed to leave you craving for more. Get ready to embark on a flavorful journey that will make your taste buds dance with joy!
Let me share a heartwarming story about these Blueberry Lemon Muffins. Every Sunday morning, as the sun casts a warm glow on our cozy kitchen, my husband and I gather around the table with our little family. The aroma of these muffins baking in the oven fills the air, creating an anticipation that’s almost tangible. We eagerly wait for them to cool, barely able to contain our excitement. When we finally take that first bite, it’s like a burst of happiness envelops us. The tender crumb, the juicy blueberries, and the subtle tang of lemon transport us to a world of pure bliss. These muffins have become a cherished tradition in our household, symbolizing the love and togetherness we share. We hope they bring you the same joy they bring us.
Why These Blueberry Lemon Muffins Are Simply Irresistible?
- Bursting with Blueberries: These muffins are generously studded with plump, juicy blueberries, adding a burst of sweetness in every bite. Whether you use fresh or frozen berries, they deliver a delightful pop of flavor.
- Zesty Lemon Infusion: The addition of lemon extract and zest infuses these muffins with a refreshing citrusy tang that perfectly complements the blueberries. It’s a harmonious pairing that creates a symphony of flavors.
- Tender and Moist Texture: With the perfect balance of ingredients, these muffins turn out moist, tender, and incredibly satisfying. They have a delicate crumb that practically melts in your mouth, making them an absolute pleasure to devour.
- Sweet Streusel Topping: A delectable streusel topping takes these muffins to the next level. The combination of sugar, flour, brown sugar, and melted butter creates a crispy, golden crown that adds a delightful crunch and sweetness to each muffin.
Ingredients:
- 1 ½ cups (225g) blueberries, fresh or frozen
- 2 cups (240g), plus 3 tbsp. (23g) all-purpose flour, divided
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup (113g) unsalted butter, at room temperature
- 2 eggs
- 1 cup (200g) sugar
- 1 tbsp. lemon extract
- 7 tbsp. (105ml) milk
- 1 tbsp. lemon zest
Streusel Topping:
- ¼ cup (50g) sugar
- 2 tbsp. (15g) all-purpose flour
- ¼ cup (50g) brown sugar
- 2 tbsp. (28g) melted butter
Directions:
Preheat your oven to 350°F (175°C) and line a muffin pan with paper muffin cups.
In a small bowl, prepare the streusel topping by mixing together sugar, flour, brown sugar, and melted butter until crumbly. Set it aside.
In another small bowl, gently toss the blueberries with 2 tablespoons of flour, ensuring they are coated. Remove any excess flour by shaking them in a slotted spoon.
In a medium bowl, whisk together the remaining flour, baking powder, and salt.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, lemon extract, milk, and lemon zest, and mix well using an electric mixer.
Gradually fold in the flour mixture until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Gently fold in the coated blueberries, ensuring an even distribution throughout the batter.
Fill each muffin cup about two-thirds full with the batter.
Sprinkle approximately 1 tablespoon of the streusel topping over each muffin, adding a delightful sweet and crunchy touch.
Bake the muffins for 20 to 25 minutes, or until the tops turn a glorious golden brown.
To check if they’re done, insert a toothpick into the center of a muffin. If it comes out clean, they’re ready to be devoured!
Allow the muffins to cool for a few minutes in the pan, then transfer them to a cooling rack to cool completely.
Serve these delectable Blueberry Lemon Muffins fresh and warm, or store them tightly covered on the counter to savor later.
Notes:
- For a twist, you can try adding a drizzle of lemon glaze on top of the muffins for an extra burst of citrus flavor.
- Feel free to swap out the blueberries for other berries like raspberries or blackberries, depending on your preference.
- To make these muffins dairy-free, you can substitute the milk with almond milk or any other non-dairy alternative.
In conclusion, our Blueberry Lemon Muffins are a delightful combination of flavors and textures that will captivate your taste buds and warm your heart. With each bite, you’ll experience the burst of sweetness from the juicy blueberries, the refreshing tang of lemon, and the irresistible crunch of the streusel topping. These muffins have become a cherished favorite in our household, symbolizing moments of togetherness and pure culinary bliss. Whether enjoyed for breakfast, brunch, or as a comforting snack, these muffins are sure to bring joy to your day.
So, gather your loved ones, create memories around the kitchen table, and indulge in the sheer pleasure of these homemade treats. Let the aroma fill your home, and as you savor each bite, relish in the magic that only a perfectly baked muffin can deliver. We hope our Blueberry Lemon Muffins become a cherished recipe in your household, just as they have in ours. Happy baking and bon appétit!
FAQs
Can I use frozen blueberries instead of fresh ones?
Absolutely! Frozen blueberries work just as well in this recipe. Simply toss them with flour as instructed to prevent them from sinking to the bottom of the muffins.
Can I make these muffins ahead of time?
Yes, you can! These muffins can be baked in advance and stored in an airtight container for up to 3 days. Just make sure to reheat them gently in the oven or microwave before serving for the best taste and texture.
Can I freeze these muffins?
Absolutely! These muffins freeze well. Once they have cooled completely, individually wrap them in plastic wrap and place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. Thaw them overnight in the refrigerator or gently reheat them in the oven before enjoying.
Blueberry Lemon Muffins
Ingredients
- 1 ½ cups 225g blueberries, fresh or frozen
- 2 cups 240g, plus 3 tbsp. (23g) all-purpose flour, divided
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup 113g unsalted butter, at room temperature
- 2 eggs
- 1 cup 200g sugar
- 1 tbsp. lemon extract
- 7 tbsp. 105ml milk
- 1 tbsp. lemon zest
Streusel Topping:
- ¼ cup 50g sugar
- 2 tbsp. 15g all-purpose flour
- ¼ cup 50g brown sugar
- 2 tbsp. 28g melted butter
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin pan with paper muffin cups.
- In a small bowl, prepare the streusel topping by mixing together sugar, flour, brown sugar, and melted butter until crumbly. Set it aside.
- In another small bowl, gently toss the blueberries with 2 tablespoons of flour, ensuring they are coated. Remove any excess flour by shaking them in a slotted spoon.
- In a medium bowl, whisk together the remaining flour, baking powder, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, lemon extract, milk, and lemon zest, and mix well using an electric mixer.
- Gradually fold in the flour mixture until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Gently fold in the coated blueberries, ensuring an even distribution throughout the batter.
- Fill each muffin cup about two-thirds full with the batter.
- Sprinkle approximately 1 tablespoon of the streusel topping over each muffin, adding a delightful sweet and crunchy touch.
- Bake the muffins for 20 to 25 minutes, or until the tops turn a glorious golden brown.
- To check if they're done, insert a toothpick into the center of a muffin. If it comes out clean, they're ready to be devoured!
- Allow the muffins to cool for a few minutes in the pan, then transfer them to a cooling rack to cool completely.
- Serve these delectable Blueberry Lemon Muffins fresh and warm, or store them tightly covered on the counter to savor later.
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