Easy Moist Lemon Blueberry Muffins Recipe
Easy Moist Lemon Blueberry Muffins Recipe
There’s nothing quite like the bright, zesty flavors of lemon and the sweet burst of blueberries in a perfectly moist muffin. These easy lemon blueberry muffins are a delightful treat that brings a bakery-style experience right to your kitchen. Whether you’re looking for a quick breakfast option or a sweet snack, this recipe is sure to impress.
For more muffin inspiration, check out our Easy Moist Lemon Blueberry Muffins Recipe or explore our Ultimate Blueberry Muffins Recipe for more fluffy and moist homemade treats.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ⅓ cup vegetable oil
- 1 large egg
- ⅓ cup milk
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Step-by-Step Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, mix the vegetable oil, egg, milk, lemon zest, lemon juice, and vanilla extract until well combined.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
- Add Blueberries: Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
- Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about ⅔ full.
- Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Expert Tips
- Use Fresh Blueberries: Fresh blueberries work best in this recipe, but you can also use frozen blueberries. If using frozen, do not thaw them before adding to the batter.
- Don’t Overmix: Overmixing the batter can result in dense muffins. Stir just until the ingredients are combined.
- Add a Streusel Topping: For an extra touch, sprinkle a streusel topping over the muffins before baking. Check out our Ultimate Bakery Style Streusel Blueberry Muffins Recipe for inspiration.
FAQ
Can I use frozen blueberries?
Yes, you can use frozen blueberries. Just make sure not to thaw them before adding to the batter to prevent the color from bleeding.
How do I store these muffins?
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months.
Can I make these muffins gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just ensure it’s a 1:1 substitution.
For more delicious muffin recipes, don’t miss our Best Homemade Blueberry Muffins Recipe.
Easy Moist Lemon Blueberry Muffins Recipe
Ingredients
Method
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix the vegetable oil, egg, milk, lemon zest, lemon juice, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
- Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
- Divide the batter evenly among the muffin cups, filling each about ⅔ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
