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Lemon Burst Blueberry Muffins are more than just a delightful breakfast option or snack; they are a celebration of flavor and freshness that can brighten any day. With their irresistible combination of zesty lemon and sweet blueberries, these muffins encapsulate the essence of spring and summer, making them a perfect treat when fresh berries are in season. The moment you take a bite, the tanginess of the lemon harmonizes beautifully with the juicy bursts of blueberries, creating a symphony of flavors that dance on your palate.

Lemon Blueberry Muffins

Discover the joy of baking with these Lemon Burst Blueberry Muffins! Bursting with zesty lemon and sweet blueberries, these muffins are perfect for breakfast or as a light snack. Easy to make at home, they offer a fresh alternative to store-bought options, allowing you to control ingredients and enjoy every delicious bite. Embrace the aroma of homemade goodness and share these delightful treats with family and friends for a taste of spring and summer all year round!
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Ingredients
  

1 ½ cups all-purpose flour

½ cup sugar

2 tsp baking powder

½ tsp baking soda

¼ tsp salt

Zest of 1 large lemon

½ cup unsalted butter, melted and cooled

2 large eggs

½ cup buttermilk (or regular milk with 1 tsp vinegar)

1 tbsp fresh lemon juice

1 cup fresh blueberries (or frozen, thawed and drained)

Optional: 2 tbsp coarse sugar for topping

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.

    Mix the Dry Ingredients: In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, salt, and lemon zest. Whisk until well combined and set aside.

      Combine the Wet Ingredients: In a separate bowl, whisk together the melted butter, eggs, buttermilk, and lemon juice until the mixture is smooth and well blended.

        Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients. Gently fold with a spatula or wooden spoon until just combined (being careful not to overmix).

          Incorporate the Blueberries: Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter without breaking them up.

            Fill the Muffin Tins: Spoon the batter into the prepared muffin tins, filling each cup about two-thirds full. If desired, sprinkle the tops with coarse sugar for a delightful crunch.

              Bake: Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.

                Cool and Serve: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!

                  Prep Time, Total Time, Servings: 15 min | 35 min | 12 muffins