Description
These Lemon Blueberry Muffins are a delightful treat, bursting with fresh blueberries and bright, zesty lemon flavor. Perfectly moist and tender, they make a great breakfast or snack option that’s simple to prepare and sure to please everyone.
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
Add-ins
- 2 cups fresh blueberries
Instructions
- Preheat oven and prepare muffin tin: Preheat your oven to 400°F (200°C). Prepare your muffin tin by spraying it with nonstick spray, or line it with paper, tin foil liners, or reusable silicone baking cups to prevent sticking.
- Combine dry ingredients: In a large mixing bowl, mix together the all-purpose flour, sugar, salt, and baking powder. Set this bowl aside for later.
- Mix wet ingredients: In a stand mixer fitted with the paddle attachment, combine vegetable oil, melted unsalted butter, vanilla extract, lemon extract, whole milk, eggs, and the zest of one lemon. Mix on low speed until all wet ingredients are just blended together.
- Incorporate blueberries: Gently fold the fresh blueberries into the wet mixture using a flexible spatula, being careful not to crush the berries to maintain their shape and texture.
- Fill muffin cups: Pour the batter into the prepared muffin tin, filling each cup about three-quarters full. This should make approximately 20 muffins depending on the size of your tin.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes. The muffins are done when their tops turn a lovely golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Cool and store: Remove the muffins from the oven and allow them to cool completely before serving. Store any leftovers in an airtight container at room temperature for up to 3 days.
Notes
- For best results, use fresh blueberries to avoid excess moisture affecting batter consistency.
- Do not overmix the batter after adding the blueberries to keep the muffins light and fluffy.
- These muffins can be stored at room temperature for up to 3 days in an airtight container.
- You may substitute whole milk with buttermilk for a tangier flavor and softer texture.
- If desired, lemon zest can be increased to intensify the citrus taste.
