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The secret to creating the perfect lemon blueberry muffins lies in the quality and combination of ingredients used. Each component plays a crucial role in achieving the ideal texture and flavor. Let’s break down the essential ingredients that come together to make these muffins a delightful treat.

Lemon Blueberry Muffins

Discover the delightful combination of sweet and tangy with these zesty lemon blueberry muffins. Perfect for breakfast or a snack, their light, fluffy texture makes them an ideal treat for any occasion. This article guides you through the basics of baking these tasty muffins, highlighting the importance of quality ingredients like fresh blueberries, lemon zest, and buttermilk. Dive into this versatile recipe and fill your home with the warm aroma of freshly baked goodness!
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Ingredients
  

2 cups all-purpose flour

1 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup fresh blueberries (or frozen, thawed)

1/4 cup lemon zest (zest from about 2 lemons)

1/2 cup unsalted butter, melted and cooled

2 large eggs

1 cup buttermilk (or substitute with milk and 1 tablespoon vinegar)

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease them.

    Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

      Prepare Blueberries: If using fresh blueberries, rinse them and gently pat them dry with a paper towel. If using frozen blueberries, thaw and drain them. Toss the blueberries in a tablespoon of flour to prevent them from sinking during baking.

        Combine Wet Ingredients: In a separate bowl, whisk together the melted butter, eggs, buttermilk, lemon juice, vanilla extract, and lemon zest until smooth.

          Combine Mixtures: Pour the wet mixture into the dry ingredients and mix gently until just combined. Do not over-mix; it's okay if there are a few lumps.

            Fold in Blueberries: Gently fold in the floured blueberries until evenly distributed throughout the batter.

              Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 2/3 full. For a bakery-style finish, you can sprinkle the tops with a little extra sugar.

                Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

                  Cool Down: Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.

                    Serve: Enjoy your lemon blueberry muffins warm for breakfast or as a delightful snack throughout the day!

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