Blueberry Lemon Muffins are prepared with juicy blueberries and zesty lemon to create a moist, flavorful treat. Perfect for breakfast or snacking, these muffins are sure to impress!
Sift. It can be tempting to whisk all the dry ingredients together, but sifting will help your muffins turn out lighter and fluffier.
Don’t over-mix. Over-mixing muffin batter can cause the gluten to overdevelop, resulting in a tough, dense muffin. Mix just until everything is incorporated—no more than that.
If using frozen blueberries, do not thaw them. If thawed, they will release a lot of their juices as the muffins bake, coloring them a green hue and making them soggy.
Coat your blueberries with flour before adding them to the batter. This will help to keep them from sinking to the bottom of the muffins.
Liners: If you don't use liners OR grease the muffin cups before adding the batter, removing the fully baked muffins in one piece is almost impossible. Use muffins/cupcake liners or grease each muffin cup with cooking spray or butter to easily remove the muffins.
Overbaking: All ovens aren't created equally, so while you should still follow the bake time, please use a toothpick to test the muffins before removing them from the oven. When the toothpick comes out clean, remove the muffins from the oven.
Cooling the Muffins: Also, just as important, do not cool the muffins inside the muffin tin. This will continue to bake the muffins. Instead, remove the muffins from the oven and turn them out onto a wire rack to cool completely.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.