Description
These Lemon Blueberry Muffins are a delightful combination of zesty lemon and juicy fresh blueberries, baked to golden perfection. Perfect for breakfast or a sweet snack, they are moist, flavorful, and easy to make with simple ingredients.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon salt
- 4 teaspoons baking powder
Wet Ingredients
- 1/4 cup vegetable oil
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 teaspoons lemon extract
- 1 cup whole milk
- 2 large eggs
- Zest of 1 lemon
Fruit
- 2 cups fresh blueberries
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Prepare your muffin tin by spraying it with nonstick spray or lining it with paper, tin foil liners, or reusable silicone baking cups for easy removal.
- Mix the Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, sugar, salt, and baking powder. Stir these together and set aside.
- Combine the Wet Ingredients: In a stand mixer fitted with the paddle attachment, combine the vegetable oil, melted unsalted butter, vanilla extract, lemon extract, whole milk, eggs, and lemon zest. Mix on low speed until the ingredients are just combined and smooth.
- Fold in the Blueberries: Gently fold in the fresh blueberries using a flexible spatula, being careful not to crush the berries to maintain their shape and juiciness.
- Fill the Muffin Tin: Spoon the batter into the prepared muffin cups, filling each about three-quarters full. This should make approximately 20 muffins depending on the size of your muffin tin.
- Bake: Bake the muffins in the preheated oven for 20 to 25 minutes. The muffins are done when the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the muffins from the oven and allow them to cool completely before serving. Store any leftovers in an airtight container for up to 3 days to maintain freshness.
Notes
- For easier cleanup and perfect muffins, use muffin liners.
- Be gentle when folding in blueberries to avoid turning the batter purple or crushing the fruit.
- Make sure not to overmix the batter once the wet and dry ingredients are combined to keep muffins light and fluffy.
- Leftover muffins can be frozen for up to 2 months; thaw before serving.
- You can substitute fresh blueberries with frozen ones, but do not thaw them before adding to the batter.
