Description
These Lemon Blueberry Muffins are a delightful combination of tangy lemon zest and sweet fresh blueberries, baked to golden perfection. Perfect for breakfast or a snack, they offer a moist, tender crumb with a refreshing citrus twist.
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 the Oven: Preheat your oven to 400°F (200°C). Prepare your muffin tin by spraying it with nonstick spray, or line with paper or tin foil liners, or use reusable silicone baking cups.
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, sugar, salt, and baking powder thoroughly. Set this mixture aside.
- Mix Wet Ingredients: In a stand mixer fitted with the paddle attachment, combine the vegetable oil, melted butter, vanilla extract, lemon extract, milk, eggs, and lemon zest. Mix on low speed until just combined to avoid overmixing.
- Fold in Blueberries: Using a flexible spatula, gently fold the fresh blueberries into the wet mixture, being careful not to crush them to maintain their shape and juiciness.
- Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about three-quarters full. This should make approximately 20 muffins depending on cup size.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes until the muffin tops turn golden brown and a toothpick inserted in the center comes out clean.
- Cool and Store: Allow the muffins to cool completely in the tin before removing. Store leftovers in an airtight container for up to 3 days to maintain freshness.
Notes
- Use fresh blueberries for the best texture and flavor; frozen blueberries can be used but may make the batter more watery.
- Do not overmix the batter to keep the muffins light and fluffy.
- Lemon extract adds a concentrated citrus flavor; if not available, use 2 teaspoons of fresh lemon juice for a milder taste.
- These muffins can be frozen for up to 2 months; thaw at room temperature before serving.
