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Muffins have long held a beloved place in kitchens across the world, cherished for their versatility as a breakfast staple or a delightful snack. Their charming size, combined with an array of flavors and textures, makes muffins a popular choice for families and individuals alike. From classic chocolate chip to hearty bran, the muffin landscape is vast and varied. Among these, Zesty Lemon Blueberry Muffins stand out, offering a delightful balance of tartness and sweetness that invigorates the palate and brings a burst of freshness to any meal.

Lemon Blueberry Breakfast Muffins

Start your day with a burst of flavor! These Zesty Lemon Blueberry Muffins are not just a treat for your taste buds but also a healthy choice packed with antioxidants and vitamins. The perfect blend of tart lemon and sweet blueberries creates a delightful balance that brightens any meal. Ideal for breakfast, snacks, or dessert, these muffins are easy to make and customizable. Discover the joy of baking and enjoy the fresh, vibrant flavors right at home!
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Ingredients
  

1 ½ cups all-purpose flour

½ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

½ cup unsalted butter, softened

¾ cup granulated sugar

2 large eggs

1 tablespoon lemon zest (from about 1 lemon)

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

½ cup buttermilk (or milk with ½ tablespoon vinegar added)

1 ½ cups fresh blueberries (or frozen, but don’t thaw)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it with cooking spray.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

      Creme Butter and Sugar: In a large bowl, using an electric mixer (or a whisk), cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

        Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition. Then stir in the lemon zest, lemon juice, and vanilla extract until just combined.

          Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet mixture, alternating with buttermilk. Begin and end with the dry ingredients. Mix until just combined; be careful not to overmix!

            Fold in Blueberries: Gently fold in the blueberries with a rubber spatula, being cautious not to break them.

              Fill Muffin Tins: Scoop the batter into the prepared muffin tin, filling each cup about ¾ full. Optionally, sprinkle a few extra blueberries on top for a pretty presentation.

                Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the middle of a muffin comes out clean.

                  Cool and Serve: Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature!

                    Prep Time, Total Time, Servings: 15 min | 35 min | 12 muffins