Lemon Blueberry Muffins are a delightful treat bursting with the flavors of tangy lemon and juicy blueberries. These moist and fluffy muffins are perfect for breakfast, brunch, or a sweet snack any time of day. Topped with a zesty lemon glaze, these muffins are sure to brighten your day with their irresistible taste and aroma.

Why Make Lemon Blueberry Muffins

Lemon Blueberry Muffins offer a perfect balance of sweet and tart flavors, making them a beloved classic. The combination of fresh lemon zest, lemon juice, and plump blueberries creates a refreshing and irresistible taste sensation. Homemade muffins also allow you to control the ingredients, ensuring a healthier and more wholesome option compared to store-bought varieties. Plus, baking a batch of these muffins fills your home with the irresistible scent of freshly baked goods.

How to Make Lemon Blueberry Muffins

  1. Prepare the Muffins: Preheat the oven and line a muffin pan with paper liners. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  2. Cream the Butter and Sugar: In another large bowl, beat together the softened butter, granulated sugar, and lemon zest until fluffy and well combined.
  3. Add Wet Ingredients: Beat in the eggs, one at a time, followed by the vanilla extract and lemon juice.
  4. Incorporate Sour Cream and Flour: With the mixer on low speed, alternately beat in the sour cream and flour mixture until just combined. Carefully fold in the blueberries, ensuring they are evenly distributed throughout the batter.
  5. Bake the Muffins: Spoon the batter into the prepared muffin pan, filling each muffin cup to the top. Bake in the preheated oven until the muffins are golden and a toothpick inserted into the center comes out clean or with blueberry juice.
  6. Cool and Glaze: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. While the muffins are cooling, prepare the lemon glaze by whisking together the lemon juice and icing sugar. Drizzle the glaze over the cooled muffins.

Serving Suggestions

Serve Lemon Blueberry Muffins warm or at room temperature for breakfast, brunch, or as a delightful snack. Pair them with a cup of hot coffee or tea for a cozy treat. These muffins also make a lovely addition to a picnic or potluck spread.

Storage Info

Store leftover Lemon Blueberry Muffins in an airtight container at room temperature for up to 2 days. Alternatively, store them in the refrigerator for up to 5 days. Warm briefly in the microwave before serving to enjoy them freshly baked.

Techniques or Tips

  • Be careful not to overmix the batter to avoid dense muffins. Mix until just combined after adding the flour.
  • If using frozen blueberries, toss them with a bit of flour before folding them into the batter. This helps prevent them from sinking to the bottom of the muffins.
  • For extra lemon flavor, add a bit of lemon zest to the glaze or sprinkle some on top of the muffins before baking.

FAQs about Lemon Blueberry Muffins

  1. Can I use other berries instead of blueberries? Yes, you can substitute other berries such as raspberries, blackberries, or strawberries in this recipe.
  2. Can I make these muffins ahead of time? Yes, you can bake the muffins ahead of time and store them in an airtight container. Glaze them just before serving for the freshest taste and texture.
  3. Can I freeze these muffins? Yes, these muffins freeze well. Wrap them individually or store them in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before serving, then warm briefly in the microwave or oven.

For ingredients and comprehensive cooking instructions, please proceed to the next page or click the open button (>)—and be sure to share with your Facebook friends!

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Written by Belkys mieles

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