Blueberry-Lemon Muffins
There’s muffin to see here apart from an outrageously zesty blueberry-lemon muffins recipe, the ultimate sweet treat!
Ingredients
Method
2) Whisk the flour, sugar, baking powder, salt, and nutmeg together in a medium bowl; set aside.
3) Put the butter in a microwaveable-safe dish or measuring cup. Cover with cling film and microwave until melted, about 30 seconds. (Alternatively melt the butter in a saucepan.) Whisk the milk, eggs, lemon zest, and vanilla with the butter.
4) Make a small well in the center of the dry ingredients. Pour wet ingredients into the well, and then stir with a wooden spoon until the dry ingredients are moistened but still lumpy. Do not over-mix the batter or your muffins will be dense. Gently stir in the blueberries. Divide the batter evenly into the muffin tin and sprinkle the tops generously with sugar.
5) Put the muffins in the oven and immediately reduce oven temperature to 190C/Gas Mark 5. Bake until golden brown, about 25 minutes, rotating the pan halfway through the cooking. (Insert a toothpick into the center of a muffin to check if it is done. Toothpick should come out clean).
6) Cool muffins in the pan on a rack for a couple minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature.
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These lemon blueberry muffins are the zest of the best!
Whether you’re planning a leisurely brunch, a cosy afternoon tea, or you just need a sweet pick-me-up with your morning cuppa, this blueberry-lemon muffins recipe is bursting with bright flavour and bakery-fresh charm. The best part (besides the first bite) is how practical they are to make at home - just mix, scoop, and bake until they’re golden and delicious!
With a soft, buttery base made from plain flour, sugar, and a hint of freshly grated nutmeg, each one of your lemon blueberry muffins is studded with juicy blueberries and kissed with the sunshine zing of finely grated lemon zest. A splash of pure vanilla essence and creamy full-fat milk bring everything together for a muffin that’s as moist as it is mouthwatering. Of course you can use skimmed or semi-skimmed milk as you prefer.
And the beauty of this blueberry and lemon muffin recipe is its almost endless versatility. Serve them warm, dust with a little extra sugar for sparkle, or double up the lemon zest for an even brighter burst. Fancy a twist? Add a handful of white chocolate chips or swap in raspberries for a berry delightful change. However you serve them, these lemon blueberry muffins are sure to vanish faster than you can shout “treat time!”
Our blueberry-lemon muffins recipe is a great reason to get baking at home, but if you’re in the mood for more sweet sensations, why not try classic banana bread, cookies and cream fudge brownies, or decadent chocolate orange cupcakes with a limoncello frosting? There’s a whole world of sweet, fluffy bakes waiting to be discovered!
