How do I make lemon blueberry muffins moist and flavorful?

To make lemon blueberry muffins moist and flavorful, use fresh blueberries and add both lemon zest and lemon juice to the batter. Incorporate sour cream or yogurt for extra moisture. Avoid overmixing the batter to keep the crumb tender. Baking at 350°F (175°C) for 20-25 minutes ensures even cooking without drying out the muffins.

Can I use frozen blueberries instead of fresh in lemon blueberry muffins?

Yes, you can use frozen blueberries, but do not thaw them before adding to the batter to prevent bleeding and sogginess. Gently fold the frozen berries in at the end of mixing. Tossing berries in a tablespoon of flour before folding can help distribute them evenly and reduce color bleeding.

What is the best way to store lemon blueberry muffins to keep them fresh?

Store lemon blueberry muffins in an airtight container at room temperature for up to 2 days. For longer storage, place them in a sealed plastic bag and refrigerate for up to one week. They also freeze well—wrap individually in plastic wrap and place in a freezer bag for up to 3 months. Thaw at room temperature before eating.

How can I make lemon blueberry muffins healthier without losing taste?

To make healthier lemon blueberry muffins, substitute half the all-purpose flour with whole wheat flour and reduce sugar slightly. Use unsweetened applesauce or mashed bananas instead of some butter or oil. Adding Greek yogurt not only boosts protein but keeps muffins moist. Using fresh blueberries keeps antioxidants intact.

Why do my lemon blueberry muffins sometimes turn out dense or heavy?

Dense lemon blueberry muffins often result from overmixing the batter, which develops gluten and toughens the texture. Using too much flour or old baking powder can also cause heaviness. Measure ingredients accurately and mix just until combined for light, fluffy muffins. Fresh leavening agents and correct oven temperature also help achieve a tender crumb.

Lemon Blueberry Muffins Recipe With Moist Zesty Flavor

Name: Lemon Blueberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: – 1/2 cup (113 g) unsalted butter at room temperature; – Zest of 1 lemon; – 1 cup plus 1 tablespoon (214 g) sugar; – 1 egg at room temperature; – 1 teaspoon vanilla extract; – 2 cups (256 g) all-purpose or cake flour; – 2 teaspoons baking powder; – 1 and 1/2 teaspoons kosher salt (adjust to 3/4 teaspoon if using table salt or Morton kosher salt, or 1/2 teaspoon if sensitive to salt); – 2 cups fresh blueberries; – 1/2 cup milk or buttermilk

Description

🍋 These Lemon Blueberry Muffins are filled with juicy blueberries and bright lemon zest, delivering a moist and flavorful bite.
🧁 The perfect balance of sweet and zesty makes these muffins a delightful treat for breakfast or snack time.

Ingredients

– 1/2 cup (113 g) unsalted butter at room temperature

– Zest of 1 lemon

– 1 cup plus 1 tablespoon (214 g) sugar

– 1 egg at room temperature

– 1 teaspoon vanilla extract

– 2 cups (256 g) all-purpose or cake flour

– 2 teaspoons baking powder

– 1 and 1/2 teaspoons kosher salt (adjust to 3/4 teaspoon if using table salt or Morton kosher salt, or 1/2 teaspoon if sensitive to salt)

– 2 cups fresh blueberries

– 1/2 cup milk or buttermilk

Instructions

1-Preheat the oven: Preheat the oven to 375°F (190°C) to get it ready for baking.

2-Cream the butter: Cream the butter with lemon zest and 1 cup of sugar until it becomes light and fluffy; this step builds a great base flavor.

3-Add the egg and vanilla: Add the egg and vanilla, then beat until fully combined for a smooth mixture.

4-Toss the blueberries: Toss the blueberries with 1/4 cup of flour to keep them from sinking in the batter.

5-Whisk together the remaining flour: Whisk together the remaining flour, baking powder, and salt in a separate bowl.

6-Alternately add the flour mixture and milk: Alternately add the flour mixture and milk to the butter mixture, beating until creamy and well incorporated.

7-Gently fold in the blueberries: Gently fold in the blueberries to keep them intact and evenly distributed.

8-Grease a jumbo 6-cup or standard 12-cup muffin tin: Grease a jumbo 6-cup or standard 12-cup muffin tin and evenly distribute the batter into the cups.

9-Sprinkle the remaining 1 tablespoon of sugar: Sprinkle the remaining 1 tablespoon of sugar on top for that nice crusty finish.

10-Bake: Bake for 30 minutes if using a jumbo tin or 18-25 minutes for standard ones, and check with a toothpick for doneness.

11-Let the muffins cool: Let the muffins cool in the pan for about 7 minutes before serving to lock in that moisture.

Notes

🧈 Use room temperature butter for easier and better creaming.
🍬 Don’t skip the sugar topping for a delicious crusty finish.
🫐 Fresh blueberries are best; if using frozen, do not thaw before mixing.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin

Keywords: Lemon Blueberry Muffins, Moist Muffins, Zesty Muffins, Blueberry Breakfast