Fingerlic's Lemon Blueberry Muffins
Ah, the sweet and tangy taste of spring! Our Lemon Blueberry Muffins are the perfect way to welcome the warmer months. With a burst of citrusy lemon zest, the sweetness of fresh blueberries, and a hint of vanilla, these muffins are a symphony of flavors that will brighten up even the gloomiest of mornings.
A Match Made in Heaven
Lemon and blueberries are a match made in heaven, and we’re obsessed with this combination! The acidity of the lemon perfectly balances the sweetness of the blueberries, creating a flavor profile that’s both refreshing and satisfying.
A Simple Recipe for a Show-Stopping Treat
Don’t worry, we won’t make you slave away in the kitchen for hours. Our recipe is quick, easy, and requires minimal effort. Simply mix together your dry ingredients, add in your wet ingredients, and gently fold in those gorgeous blueberries. Top with a crunchy lemon sugar topping and bake until golden brown.
Tips and Variations
Want to take your Lemon Blueberry Muffins to the next level? Try these tips and variations:
- Use fresh, high-quality ingredients for the best flavor.
- Don’t overmix the batter – you want to preserve those delicate blueberries!
- Substitute raspberries or strawberries for a different twist on the recipe.
- Make a batch of mini muffins for a quick breakfast or snack on-the-go.
The Recipe
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup plain Greek yogurt
- 2 large eggs
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 2 cups fresh or frozen blueberries
- Lemon sugar topping (see below)
Lemon Sugar Topping:
- 2 tablespoons granulated sugar
- 1 tablespoon grated lemon zest
Instructions:
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- In a large bowl, whisk together melted butter, Greek yogurt, eggs, lemon zest, and lemon juice.
- Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups.
- Top each muffin with a spoonful of lemon sugar topping.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Start Your Day Off Right!
Ready to brighten up your morning with our Lemon Blueberry Muffins?
Happy baking, and don’t forget to share your creations with us on social media using #FingerlicCakesAndMore!
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