Description
Delight in these moist and flavorful Lemon Blueberry Muffins, perfectly balanced with a zesty lemon tang and burst of fresh blueberries. Ideal for breakfast or a sweet snack, these muffins are easy to make and bake to golden perfection in just 35 minutes.
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 line with paper, tin foil liners, or reusable silicone baking cups.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, salt, and baking powder. 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 just combined to avoid overmixing.
- Fold in the Blueberries: Carefully fold in the fresh blueberries using a flexible spatula, taking care not to crush the berries and incorporate them evenly.
- Fill the Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. This will yield approximately 20 muffins depending on the size of your muffin cups.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the muffin tops turn 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 in the tin before serving. Store any leftovers in an airtight container at room temperature for up to 3 days to maintain freshness.
Notes
- For a lighter texture, avoid overmixing the batter once the wet and dry ingredients are combined.
- Fresh blueberries are preferred, but frozen berries can be used; do not thaw before folding in to prevent color bleeding.
- You can substitute lemon extract with freshly squeezed lemon juice for a natural flavor, adjusting liquid quantities accordingly.
- Line the muffin tin with paper liners for easy cleanup and to prevent sticking.
- Ensure muffins are fully cooled before storing to avoid condensation and sogginess.
