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Lemon and Blueberry Muffins
Created by: Howcan Team
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 1/2 cups fresh blueberries
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with cooking spray.
- In a large bowl, whisk together 2 cups of flour, 1/2 cup sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt.
- In a separate bowl, whisk together 1/2 cup melted butter, 2 eggs, 1 cup milk, 1 teaspoon vanilla extract, and the zest of 1 lemon.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.
- Gently fold in 1 1/2 cups of fresh blueberries.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
Lemon and blueberry muffins have a rich history dating back to the early 19th century. The combination of tangy lemon and sweet blueberries creates a delightful flavor profile that has become a favorite among muffin enthusiasts. Chefs and bakers in regions known for their citrus and berry production, such as California and the Mediterranean, have perfected the art of making these muffins. The best version of this dish can be found in quaint bakeries and cafes that prioritize using fresh, high-quality ingredients. To make the perfect lemon and blueberry muffins, it's crucial to get the balance of tartness from the lemon and sweetness from the blueberries just right. Some alternative methods for making this dish include adding a lemon glaze or using Greek yogurt for added moisture and tanginess.
35 min
12
180 calories
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