Lemon Blueberry Muffins

Elevate Your Morning with Lemon Blueberry Muffins: A Burst of Sunshine in Every Bite

Start your day off right with the irresistible combination of tart lemons and juicy blueberries in our Lemon Blueberry Muffins! These moist and flavorful muffins are the perfect treat for breakfast or brunch, combining zesty lemon zest with sweet bursts of blueberry goodness. Whether enjoyed with a cup of coffee or as a midday snack, these muffins are sure to brighten your day with their refreshing flavors. Join us as we guide you through the steps to create these delightful muffins and add a touch of sunshine to your mornings.

Ingredients:

• Zest of 2 lemons
• 1/2 cup granulated sugar
• 1 ½ teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon cinnamon
• 3/4 teaspoon salt
• 2 ⅔ cups all-purpose flour
• 1/4 cup butter, softened
• 1/4 cup vegetable oil
• 1/3 cup light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup milk
• 1 ⅓ cup fresh blueberries
• For the Glaze:
• 3 tablespoons butter, melted
• 1 cup confectioners’ sugar, sifted
• 1/2 teaspoon vanilla
• 1 tablespoon lemon juice
• 1 tablespoon hot water

Instructions:

1. Preheat your oven to 375°F (190°C). Grease or line a muffin tin with paper liners.
2. In a large mixing bowl, combine the lemon zest, granulated sugar, baking powder, baking soda, cinnamon, salt, and all-purpose flour. Mix well to combine.
3. In a separate bowl, cream together the softened butter, vegetable oil, and light brown sugar until smooth and creamy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mixing until just combined.
6. Gently fold in the fresh blueberries until evenly distributed throughout the batter.
7. Spoon the batter into the prepared muffin tin, filling each muffin cup about two-thirds full.
8. Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
9. While the muffins are baking, prepare the glaze by whisking together the melted butter, confectioners’ sugar, vanilla, lemon juice, and hot water until smooth.
10. Once the muffins are done baking, remove them from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack.
11. Drizzle the glaze over the warm muffins and let them cool completely before serving.

Cook Notes and Variations:

• For added texture and flavor, try adding chopped nuts such as pecans or walnuts to the batter.
• If you prefer a more intense lemon flavor, you can add a little lemon extract or a few drops of lemon essential oil to the batter.
• Feel free to swap out the blueberries for other berries such as raspberries or blackberries for a different twist on this recipe.
• You can also omit the glaze if you prefer a less sweet muffin, or substitute it with a simple lemon glaze made with just lemon juice and confectioners’ sugar.

Keto and Low Carb Versions:

• To make a keto-friendly version of Lemon Blueberry Muffins, substitute almond flour or coconut flour for the all-purpose flour.
• Use a keto-friendly sweetener such as erythritol or stevia in place of granulated sugar and light brown sugar.
• Replace the milk with unsweetened almond milk or coconut milk for a lower carb option.
• Omit the glaze or use a keto-friendly glaze made with powdered erythritol and lemon juice.

In conclusion, Lemon Blueberry Muffins are a delightful treat that combines the bright flavors of lemon with the sweetness of blueberries for a truly irresistible combination. Whether enjoyed fresh out of the oven or as a grab-and-go snack, these muffins are sure to brighten your day with their delicious flavor and moist texture. So, whip up a batch of these muffins, pour yourself a cup of coffee, and savor the sunshine in every bite.

Frequently Asked Questions (FAQs): Q: Can I use frozen blueberries instead of fresh? A: Yes, you can use frozen blueberries in this recipe. Just be sure to thaw them and pat them dry before folding them into the batter to prevent excess moisture.

Q: Can I make these muffins ahead of time? A: Yes, Lemon Blueberry Muffins can be made ahead of time and stored in an airtight container at room temperature for up to 2 days. You can also freeze them for longer storage and reheat them in the microwave before serving.

Q: Can I use lemon juice instead of lemon zest? A: While lemon juice can be used in place of lemon zest, it will result in a milder lemon flavor. For best results, use both lemon juice and lemon zest for a more intense citrus flavor.

Q: Can I use a different type of flour? A: Yes, you can experiment with different types of flour such as whole wheat flour, oat flour, or gluten-free flour blends. Just keep in mind that the texture and flavor of the muffins may vary slightly.

Q: Can I skip the glaze? A: Absolutely! The glaze is optional and can be omitted if you prefer. The muffins are delicious on their own, or you can dust them with a little powdered sugar for a simple finishing touch.