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For these lemon blueberry muffins, start with 1 ½ cups of all-purpose flour. This flour gives your muffins the right texture. You will also need ½ cup of granulated sugar and ½ cup of packed brown sugar. The mix of these sugars adds sweetness and depth to the flavor. Next, gather your baking essentials. You will need 2 teaspoons of baking powder and 1 teaspoon of baking soda. These ingredients help the muffins rise and become fluffy. Don’t forget ½ teaspoon of salt, which balances the sweetness and enhances the flavors. Now, let's focus on the wet ingredients. You will need 1 large egg, which helps bind the batter. Use ⅓ cup of melted unsalted butter for richness. For that creamy goodness, add ¾ cup of buttermilk, or use plain yogurt if that's what you have. The zest of 1 large lemon and 2 tablespoons of fresh lemon juice will bring bright flavors to your muffins. Finally, include 1 cup of fresh blueberries. If fresh ones aren’t available, frozen blueberries work too. This combination of ingredients will create a delicious muffin that bursts with flavor. For the complete recipe, check out the Full Recipe section. Start by preheating your oven to 375°F (190°C). This step is key for even baking. Line your muffin tin with paper liners or lightly grease it. This will help the muffins pop out easily after baking. In a large bowl, whisk together the dry ingredients. Combine 1 ½ cups of all-purpose flour, ½ cup of granulated sugar, and ½ cup of brown sugar. Add in 2 teaspoons of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. Whisk them well until mixed. This blend makes a great base for your muffins. In a separate bowl, beat 1 large egg. Add ⅓ cup of melted unsalted butter, ¾ cup of buttermilk, the zest of 1 large lemon, and 2 tablespoons of fresh lemon juice. Mix these ingredients until smooth. This mixture adds moisture and flavor to your muffins. Now, gently fold the wet ingredients into the dry mix. Use a spatula or wooden spoon for this. Be careful not to overmix. A few lumps are okay, as this keeps your muffins light and fluffy. Carefully fold in 1 cup of fresh blueberries. Make sure they are evenly spread in the batter. Next, divide the batter among the muffin tin cups, filling each about ¾ full. Bake your muffins in the preheated oven for 18–22 minutes. Check for doneness by inserting a toothpick. It should come out clean when they are ready. Once baked, let the muffins cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. For a nice touch, dust cooled muffins with powdered sugar. Serve them on a platter with lemon slices and a handful of fresh blueberries. Enjoy this zesty treat with your morning coffee or tea! To get soft, fluffy muffins, don’t overmix the batter. Mix just until the dry and wet ingredients combine. A few lumps are okay. This keeps the muffins tender. Also, adding buttermilk helps create a moist texture. You can use plain yogurt as a substitute if needed. Zesting a lemon gives your muffins a bright, fresh taste. Use a microplane to finely grate the lemon peel. This adds a punch of citrus flavor. Don’t skip this step! The zest makes a big difference in taste. You can also add a bit more lemon juice for extra zing. One common mistake is overbaking the muffins. Keep a close eye on them. Check for doneness with a toothpick. If it comes out clean, they are ready. Another error is not using fresh blueberries. Fresh berries burst with flavor and juice. If you must use frozen, do not thaw them before mixing. To make your muffins look extra special, dust them with powdered sugar. It adds a nice touch. Arrange them on a pretty platter. You can also serve them with lemon slices and fresh blueberries. This simple presentation will impress your guests. Enjoy your beautiful muffins! For the full recipe, check out the Zesty Blueberry Bliss Muffins. {{image_2}} You can make these muffins gluten-free by using a gluten-free flour blend. Look for one that works cup-for-cup with regular flour. This will keep the texture light and fluffy. Make sure the baking powder is also gluten-free. You won’t lose any flavor! To make these muffins vegan, swap the egg with a flaxseed egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. Use plant-based milk instead of buttermilk. Almond milk works great and keeps the muffins moist. You can add other fruits to these muffins for a fun twist. Try raspberries or strawberries for a berry medley. Peaches or apples can also add great flavor. Just chop the fruit into small pieces and fold them in with the blueberries. This gives you endless options to enjoy! For the full recipe, you can refer to the Zesty Blueberry Bliss Muffins section. To keep your lemon blueberry muffins fresh, store them in an airtight container. This helps keep moisture in and prevents them from drying out. If you have leftover muffins, let them cool completely first. Place them in the container at room temperature. They stay good for about 2-3 days. If you want to keep them longer, consider freezing. You can freeze these muffins easily. Wrap each muffin tightly in plastic wrap. Then, place them in a freezer bag. This helps prevent freezer burn. They can stay in the freezer for up to 3 months. When ready to eat, just take one out and let it thaw at room temperature. Reheat your muffins for a warm, fresh taste. The best way is to use an oven. Preheat it to 350°F (175°C). Place the muffins on a baking sheet. Heat them for about 10 minutes. You can also use a microwave. Place a muffin on a plate and warm it for 15-20 seconds. Enjoy your warm, zesty treat! For the full recipe, check out the section above. Lemon blueberry muffins stay fresh for about 3 to 5 days. Store them in an airtight container at room temperature. If you want them to last longer, you can refrigerate them for up to a week. Yes, you can use frozen blueberries. They work well in this recipe. Just fold them into the batter while still frozen. This helps keep the muffins from turning too blue. If you don’t have buttermilk, you can use plain yogurt. Mix equal parts yogurt and water to get the right consistency. You can also use milk with a splash of lemon juice or vinegar. Let it sit for a few minutes before using. Absolutely! This recipe is great for mini muffins. Just adjust the baking time. Bake mini muffins for about 10 to 15 minutes. Keep an eye on them and check for doneness with a toothpick. To store your muffins, place them in an airtight container. If you want to keep them fresh longer, wrap them tightly in plastic wrap and freeze them. Just thaw at room temperature when you're ready to enjoy. For the full recipe, check out the details above. This post covered key ingredients, clear steps, and helpful tips for making lemon blueberry muffins. You learned how to mix, bake, and serve them well. Remember, the right texture and flavor come from careful mixing and great ingredients. Explore variations to fit your taste, like gluten-free or vegan options. Lastly, store your muffins properly for the best taste later. Happy baking!

- Lemon Blueberry Muffins

Start your day with a burst of flavor by making these irresistible Lemon Blueberry Muffins! This easy recipe guides you through creating fluffy muffins filled with zesty lemon and juicy blueberries. Perfect for breakfast or a delightful snack, you’ll find tips for storing, variations for gluten-free and vegan diets, and more. Click to explore the full recipe and impress your family with this delicious treat!
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Ingredients
  

1 ½ cups all-purpose flour

½ cup granulated sugar

½ cup brown sugar, packed

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

1 large egg

⅓ cup unsalted butter, melted

¾ cup buttermilk (or plain yogurt for a tangy twist)

Zest of 1 large lemon

2 tablespoons fresh lemon juice

1 cup fresh blueberries (can use frozen if necessary)

Instructions
 

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners, or grease it lightly.

    In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.

      In a separate bowl, beat the egg and then add the melted butter, buttermilk, lemon zest, and lemon juice. Mix until smooth.

        Gently fold the wet mixture into the dry ingredients using a spatula or wooden spoon. Be careful not to overmix; a few lumps are okay.

          Carefully fold in the blueberries, ensuring they are evenly distributed through the batter.

            Divide the batter evenly among the muffin tin cups, filling each about ¾ full.

              Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted in the center comes out clean and the muffins are golden on top.

                Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins

                    - Presentation Tips: Dust the cooled muffins with a light sprinkle of powdered sugar, arrange them on a platter, and serve with lemon slices and a handful of fresh blueberries for a delightful presentation. Enjoy!