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Treat your taste buds to a luxurious experience with our divine Blueberry Lemon Muffins. Combining the natural sweet taste of blueberries with the delicate tartness of lemons, this exquisite recipe is sure to tantalize your palate and become your new favorite. Indulge in a treat that's as exclusive as it is delicious!
Rated 5.0 stars by 1 users
Muffin Recipe
american
12
10 minutes
20 minutes
Experience the exquisite pairing of blueberry and lemon in our heavenly blueberry lemon muffins. Our proprietary recipe creates a delectable, light and fluffy texture, perfect for special occasions or any time you want to treat yourself. Our muffins will have you coming back for more. Blueberry and lemon are a match
made in heaven. Once you try these blueberry lemon muffins you will never want
them any other way. These muffins bake up light, tender and perfectly golden
brown. You will wonder if you are enjoying breakfast or dessert.
Michael Conrad
Sprinkle muffin tops lightly with additional sugar before baking for added sweetness
Preheat oven to 400Β°F. Line a 12-cup muffin pan with paper liners.
Add flour, salt, baking powder, baking soda, sugar, and 1 tablespoon of lemon zest to a large mixing bowl. Whisk until combined and fragrant from the lemon zest. Add the blueberries and gently toss to coat the blueberries with the flour mixture. This step helps to keep the berries from settling on the bottom of the muffin.
Add eggs, vegetable oil, yogurt, lemon juice, and honey to a small mixing bowl. Whisk to combine.
Pour the liquid ingredients into the dry and gently fold with a spatula or a large spoon until just combined. Be sure not to overmix the batter or the blueberries will bleed, and the muffins will be dense.
Divide the batter between the prepared muffin cups.
Bake 18-20 minutes or until golden brown and a toothpick or cake tester comes out clean.
Remove from oven and cool on cooling rack at least 20 minutes before serving. Enjoy!
Tips:
Organic lemons are recommended since we are using the zest. Lemons should be zested first, then juiced. Excess lemon zest or juice can be refrigerated in small glass containers up to two weeks.
Fresh blueberries are recommended. Frozen blueberries may be substituted; however, be sure to keep them frozen until ready to combine. Do not defrost or the batter will discolor, and the berries will become mushy.
