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- 1 ½ cups all-purpose flour - 1 cup fresh or frozen blueberries - ½ cup granulated sugar - 2 teaspoons baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 large egg - ½ cup plain Greek yogurt - ⅓ cup vegetable oil - 2 tablespoons freshly squeezed lemon juice - Zest of 1 lemon - 1 teaspoon vanilla extract These ingredients make the best lemon blueberry muffins. Each one plays a key role. The all-purpose flour gives the muffins structure. The blueberries add natural sweetness and color. Granulated sugar balances the tartness of lemon. Baking powder and baking soda make the muffins rise. The salt enhances all the flavors. The egg binds everything together. Greek yogurt adds moisture and richness. Vegetable oil keeps them soft. Fresh lemon juice and zest provide that bright, zesty flavor that makes these muffins stand out. Lastly, vanilla extract adds a warm note. Using fresh blueberries gives a burst of flavor. Frozen blueberries work well too and save time. If you want to make these muffins even better, check the Full Recipe for complete details. 1. First, preheat your oven to 375°F (190°C). This heat is perfect for baking muffins. 2. Next, prepare your muffin tin. You can use paper liners or spray it lightly with cooking spray. This will help your muffins come out easily. 3. In a medium bowl, measure and combine the dry ingredients. Whisk together 1 ½ cups of all-purpose flour, ½ cup of granulated sugar, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Make sure they are mixed well. This will be your dry mixture. 1. In a large bowl, combine the wet ingredients. Start with 1 large egg, then add ½ cup of plain Greek yogurt, ⅓ cup of vegetable oil, 2 tablespoons of freshly squeezed lemon juice, the zest of 1 lemon, and 1 teaspoon of vanilla extract. Whisk these ingredients until they are smooth and blended. 2. Now, slowly add your dry mixture to the wet ingredients. Use a spatula to stir gently. Mix just until combined. It’s fine if the batter is a bit lumpy; don’t overmix. 1. Carefully fold in 1 cup of blueberries. Do this gently to avoid crushing the berries. You want them spread throughout the batter. 2. Using a spoon or ice cream scoop, fill each muffin cup about three-quarters full with the batter. This helps the muffins rise nicely. 3. Place the muffin tin in your preheated oven. Bake for 18-22 minutes. You know they are ready when a toothpick inserted into the center comes out clean. 4. Once baked, let the muffins cool in the tin for about 5 minutes. After that, transfer them to a wire rack to cool completely. For a complete guide, check the Full Recipe. To make perfect lemon blueberry muffins, avoid overmixing the batter. Overmixing can make your muffins tough. Mix until just combined, leaving some lumps. This keeps them light and fluffy. Next, ensure the blueberries are well-distributed. Fold them in gently after mixing the batter. This way, you get blueberries in every bite. If you crush them, they can turn your batter blue. No one wants blue muffins! For presentation, serve the muffins warm. Dust with powdered sugar to make them look special. Add fresh blueberries on the side for a pop of color. If you want to gift them, wrap in a clean tea towel or place them in a nice box. When it comes to pairing, think about drinks like tea or coffee. They go well with these muffins. You can also spread a little butter or lemon curd on top. This adds extra flavor and makes each bite delightful. For the full recipe, check the earlier section. Happy baking! {{image_4}} You can change the taste of your lemon blueberry muffins by using different fruits. Try raspberries, blackberries, or even diced peaches. Each fruit brings a new twist and keeps your muffins exciting. Mixing in a fruit blend can also make for a fun surprise in every bite. Adding spices can enhance the flavor too. Try a pinch of cinnamon or nutmeg. These spices add warmth and depth to the muffins. Just a little goes a long way, so start with a small amount and adjust to your taste. If you want to make gluten-free muffins, substitute regular flour with a gluten-free blend. Many blends work well and keep the muffins light. Just make sure to check the package for the right measurements. Using alternative sweeteners is another option. You can use honey, maple syrup, or stevia. These sweeteners can change the flavor and sweetness level. Adjust the amount based on your preference. For the full recipe, check the previous sections. Enjoy baking and experimenting! To keep your lemon blueberry muffins fresh, follow these best practices. First, let the muffins cool completely on a wire rack. Once cooled, store them in an airtight container. This will help keep them moist. You can also wrap each muffin in plastic wrap if you want to keep them extra fresh. In terms of shelf life, these muffins last about three days at room temperature. If you want to save them longer, freezing is a great option. Wrap each muffin tightly in plastic wrap, then place them in a freezer bag. They can stay fresh for up to three months in the freezer. Enjoying these muffins warm again is simple. You can use the oven or the microwave. If using the oven, preheat it to 350°F (175°C). Place the muffins on a baking sheet and heat for about 10 minutes. This method keeps them fluffy. For quick reheating, the microwave works too. Place a muffin on a microwave-safe plate and heat for about 15-20 seconds. This method is fast but may make them a bit softer. Choose the method you prefer! How can I make these muffins healthier? You can swap some ingredients for healthier options. Use whole wheat flour instead of all-purpose flour. You can also reduce sugar by using honey or a sugar substitute. Using applesauce instead of oil adds moisture and cuts fat. Can I use frozen blueberries? Yes, you can use frozen blueberries. Just add them straight from the freezer. Do not thaw them first, as this keeps them from turning the batter blue. What is the best way to freeze muffins? To freeze muffins, first let them cool completely. Wrap each muffin in plastic wrap. Place them in a freezer bag or container. Label the bag with the date. They will keep well for up to three months. What to do if muffins are too dense? If your muffins are dense, they may need more leavening. Check your baking powder and baking soda for freshness. You can also try folding the batter less. Overmixing can make them tough. How to adjust baking time for mini/micro muffin versions? For mini muffins, reduce the baking time to about 10-15 minutes. For micro muffins, check them after 8-10 minutes. Keep an eye on them to avoid overbaking. Use a toothpick to test for doneness. This blog post covered everything you need to make delicious blueberry muffins. You learned about the simple ingredients, detailed steps, and helpful tips for baking. I shared ways to adapt the recipe and store leftovers, too. Enjoying fresh muffins at home is easy with this guide. Remember to get creative with flavors and share these treats with family. Happy baking!

Lemon Blueberry Muffins

Indulge in the delightful taste of homemade Lemon Blueberry Muffins with this simple recipe! Bursting with fresh flavors from zesty lemon and sweet blueberries, these muffins are easy to whip up and perfect for any occasion. Follow along with step-by-step instructions to create warm, fluffy treats that will brighten your day. Click through to explore the full recipe and start baking your way to deliciousness!
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Ingredients
  

1 ½ cups all-purpose flour

1 cup fresh or frozen blueberries

½ cup granulated sugar

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 large egg

½ cup plain Greek yogurt

⅓ cup vegetable oil

2 tablespoons freshly squeezed lemon juice

Zest of 1 lemon

1 teaspoon vanilla extract

Instructions
 

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly coat it with cooking spray to prevent sticking.

    In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until they are evenly incorporated. This will be your dry mixture.

      In a large mixing bowl, combine the large egg, plain Greek yogurt, vegetable oil, freshly squeezed lemon juice, lemon zest, and vanilla extract. Whisk these ingredients together until you achieve a smooth and uniform mixture.

        Gradually add the dry mixture to the wet ingredients, stirring gently with a spatula. Mix until just combined—take care not to overmix; it’s perfectly fine for the batter to be slightly lumpy.

          Carefully fold in the blueberries, ensuring they are well distributed throughout the batter without crushing them.

            Using a spoon or an ice cream scoop, fill each muffin cup in the prepared muffin tin about three-quarters full with the batter.

              Place the muffin tin in the preheated oven and bake for 18-22 minutes. The muffins are done when a toothpick inserted into the center of one comes out clean.

                Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Afterward, transfer them to a wire rack to cool completely.

                  Prep Time: 15 mins | Total Time: 35 mins | Servings: 12 muffins

                    - Presentation Tips: Serve the muffins warm, dusted with a light sprinkle of powdered sugar for a touch of sweetness, and add a few fresh blueberries on the side for color. For a charming homemade gift effect, consider wrapping the muffins in a clean tea towel or placing them in a decorative box.