Description
These moist and flavorful Lemon Blueberry Muffins combine the bright zestiness of fresh lemon with the sweet burst of blueberries. Perfect for breakfast or a snack, they are easy to make with simple ingredients and baked to golden perfection.
Ingredients
Scale
Dry Ingredients
- 1 and 1/2 cups (190g) all-purpose flour
- 3/4 cup (150g) granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 2 tablespoons all-purpose flour (for coating blueberries)
Wet Ingredients
- 1/3 cup (80ml) vegetable oil
- 1 large egg
- 1/3 cup (80ml) sour cream
- 1/3 cup (80ml) milk
- 1 teaspoon vanilla extract
- 1 tablespoon grated lemon zest
Fruit
- 1 cup (100g) fresh or frozen blueberries
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a muffin pan with paper liners to prepare for baking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, sugar, salt, and baking powder until well combined.
- Combine wet ingredients: In a medium bowl, whisk the vegetable oil, egg, sour cream, milk, and vanilla extract until smooth and thoroughly mixed.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients and gently mix until just combined to avoid overmixing which can toughen the muffins.
- Add lemon zest: Fold in the grated lemon zest carefully to distribute the citrus flavor evenly throughout the batter.
- Prepare blueberries: Toss the blueberries in 2 tablespoons of flour to coat them, preventing them from sinking to the bottom during baking.
- Incorporate blueberries: Gently fold the coated blueberries into the batter, taking care not to break them up.
- Fill muffin cups: Evenly divide the batter among the muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Bake in the preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out clean, indicating doneness.
- Cool: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Using sour cream in the batter adds moisture and a slight tang that complements the lemon flavor.
- Coating blueberries with flour prevents them from sinking and keeps them evenly distributed in muffins.
- Do not overmix the batter; overmixing can lead to dense, tough muffins.
- Frozen blueberries can be used directly, no need to thaw, just toss in flour as instructed.
- Check muffins a few minutes before the minimum baking time as oven temperatures may vary.
