Lemon Blueberry Muffins
Ingredients:
**For the Muffins:**
– 2 cups (250 g) all-purpose flour
– 1 cup (200 g) granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup (120 ml) milk
– 1/2 cup (120 ml) plain yogurt or sour cream
– 1/2 cup (115 g) unsalted butter, melted and cooled
– 2 large eggs
– 2 teaspoons vanilla extract
– Zest of 1 lemon
– 2 tablespoons fresh lemon juice
– 1 1/2 cups (225 g) fresh or frozen blueberries (do not thaw if frozen)
– 1 tablespoon flour (for tossing with blueberries)
**For the Lemon Sugar Topping (Optional):**
– 2 tablespoons granulated sugar
– Zest of 1/2 lemon
Instructions:
1. **Preheat Oven and Prepare Muffin Tin:**
– Preheat your oven to 375°F (190°C).
– Line a 12-cup muffin tin with paper liners or grease with non-stick spray.
2. **Mix Dry Ingredients:**
– In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
3. **Combine Wet Ingredients:**
– In another bowl, whisk together the milk, yogurt (or sour cream), melted butter, eggs, vanilla extract, lemon zest, and lemon juice until smooth.
4. **Combine Wet and Dry Ingredients:**
– Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
5. **Prepare the Blueberries:**
– Toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the muffins. Gently fold the blueberries into the batter.
6. **Fill the Muffin Cups:**
– Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
7. **Optional Lemon Sugar Topping:**
– In a small bowl, mix together 2 tablespoons of sugar with the zest of 1/2 lemon. Sprinkle this mixture on top of the muffin batter for an extra lemony crunch.
8. **Bake the Muffins:**
– Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. **Cool and Serve:**
– Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Tips:
– **Storage:** Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
– **Zesty Flavor:** For an extra punch of lemon flavor, add a bit more lemon zest or a few drops of lemon extract to the batter.
Enjoy!
These **Lemon Blueberry Muffins** are light, tangy, and filled with bursts of juicy blueberries. They’re the perfect combination of sweet and tart, making them a refreshing treat for any time of day!