These blueberry lemon muffins are a delightful treat that combines the tartness of lemon zest with the sweetness of fresh blueberries. Perfect for breakfast or a snack, these muffins are moist, flavorful, and easy to make. The combination of citrus and berries creates a refreshing burst of flavor in every bite.
If you don't usually have unsweetened almond milk or fresh blueberries at home, you might need to pick these up at the supermarket. Unsweetened almond milk is a dairy-free alternative that adds a subtle nutty flavor without extra sweetness. Fresh blueberries are essential for that juicy, fruity burst in each muffin.
Ingredients For Blueberry Lemon Muffins
All-purpose flour: The base for the muffin batter, providing structure and texture.
Sugar: Adds sweetness to the muffins, balancing the tartness of the lemon.
Baking powder: A leavening agent that helps the muffins rise and become fluffy.
Salt: Enhances the flavors and balances the sweetness.
Unsweetened almond milk: A dairy-free milk alternative that adds moisture without extra sweetness.
Vegetable oil: Provides moisture and helps keep the muffins tender.
Lemon zest: Adds a bright, citrusy flavor that complements the blueberries.
Fresh blueberries: The star ingredient, adding bursts of juicy sweetness throughout the muffins.
Technique Tip for Perfect Muffins
When folding in the blueberries, be gentle to avoid breaking them and turning the batter purple. Use a spatula and fold just until the blueberries are evenly distributed. This will help maintain the integrity of the muffins and ensure they have a beautiful appearance.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the muffins denser.
sugar - Substitute with maple syrup: Maple syrup is a natural sweetener and adds a unique flavor, though you may need to adjust the liquid content in the recipe.
baking powder - Substitute with baking soda and vinegar: Use ¼ teaspoon baking soda and ½ teaspoon vinegar for each teaspoon of baking powder. This combination will help the muffins rise.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and may provide a slightly different taste.
unsweetened almond milk - Substitute with oat milk: Oat milk is a creamy, plant-based milk that works well in baking and is a good alternative for those with nut allergies.
vegetable oil - Substitute with coconut oil: Coconut oil can be used in the same quantity and adds a subtle coconut flavor, though it may solidify at cooler temperatures.
lemon zest - Substitute with orange zest: Orange zest provides a different citrus flavor that complements blueberries well.
fresh blueberries - Substitute with frozen blueberries: Frozen blueberries can be used if fresh ones are not available, though they may add extra moisture to the batter.
Alternative Recipes to Try
How To Store or Freeze Your Muffins
- Allow the blueberry lemon muffins to cool completely on a wire rack before storing. This helps prevent condensation, which can make the muffins soggy.
- Place the cooled muffins in an airtight container. Line the bottom of the container with a paper towel, then arrange the muffins in a single layer. Cover the muffins with another paper towel before sealing the container. This helps absorb any excess moisture.
- Store the container at room temperature if you plan to consume the muffins within 2-3 days. For longer storage, place the container in the refrigerator, where the muffins will stay fresh for up to a week.
- For freezing, individually wrap each muffin in plastic wrap or aluminum foil. This prevents freezer burn and helps maintain the muffins' texture.
- Place the wrapped muffins in a resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of freshness.
- Freeze the muffins for up to 3 months. When you're ready to enjoy them, remove the desired number of muffins from the freezer.
- To thaw, let the muffins sit at room temperature for about an hour. For a quicker option, microwave each muffin on a microwave-safe plate for 20-30 seconds or until warmed through.
- For a freshly baked taste, reheat the thawed muffins in a preheated oven at 350°F (175°C) for 5-10 minutes. This will help restore their original texture and flavor.
How To Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the blueberry lemon muffins on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes, or until warmed through.
For a quick and easy method, use a microwave. Place a muffin on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds. Check if it's warm enough; if not, continue in 10-second intervals.
If you have a toaster oven, it's a great option for reheating. Set it to 350°F (175°C) and place the muffins directly on the rack or on a small baking sheet. Heat for about 5-7 minutes, keeping an eye on them to avoid over-browning.
For a slightly crispy exterior, you can use a skillet. Heat a non-stick skillet over medium-low heat and place the muffin cut side down. Cover with a lid and heat for about 2-3 minutes, or until the edges are slightly crispy and the inside is warm.
If you prefer steaming, place a muffin in a steamer basket over boiling water. Cover and steam for about 5 minutes. This method will keep the muffin moist and soft.
Essential Tools for Baking
Oven: Preheat to 375°F (190°C) to bake the muffins.
Muffin tin: Holds the batter in individual portions for baking.
Paper liners: Line the muffin tin to prevent sticking and for easy removal.
Large mixing bowl: Combine the dry ingredients.
Medium mixing bowl: Mix the wet ingredients.
Whisk: Blend the dry ingredients together smoothly.
Spatula: Fold in the blueberries gently without crushing them.
Measuring cups: Measure the flour, sugar, almond milk, and vegetable oil accurately.
Measuring spoons: Measure the baking powder, salt, and lemon zest precisely.
Toothpick: Check if the muffins are done by inserting into the center.
Wire rack: Cool the muffins completely after baking.
Time-Saving Tips for Baking
Pre-measure ingredients: Measure and prepare all ingredients before starting to save time during the baking process.
Use a large mixing bowl: A large mixing bowl helps combine ingredients more efficiently, reducing cleanup time.
Opt for silicone liners: Use silicone liners instead of paper for easy removal and less mess.
Batch bake: Double the recipe and freeze extra muffins for quick snacks later.
Quick zesting: Use a microplane for fast and efficient lemon zest.
Preheat oven early: Start preheating the oven before you begin mixing to save waiting time.
Blueberry Lemon Muffins Recipe
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 1 cup unsweetened almond milk
- 0.5 cup vegetable oil
- 1 tablespoon lemon zest from 1 lemon
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix the almond milk, vegetable oil, and lemon zest.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
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