These blueberry muffins are the perfect balance of tender crumb, sweet blueberries, and a hint of lemon zest. Ideal for breakfast, brunch, or a sweet snack, these muffins are easy to make and will leave your kitchen smelling divine. Enjoy them warm from the oven or save them for a delightful treat throughout the week!
Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup buttermilk (or milk with 1 tablespoon vinegar)
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 cups fresh blueberries (or frozen, if out of season)
- Optional: coarse sugar for topping
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease with cooking spray.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In another bowl, mix the melted butter, buttermilk, eggs, vanilla extract, and lemon zest until smooth.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in Blueberries: Gently fold in the blueberries, being cautious to avoid breaking them.
- Fill Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. If desired, sprinkle a little coarse sugar on top for added texture and sweetness.
- Bake: Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Enjoy: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.
Enjoy your delicious blueberry muffins with a cup of coffee or tea!