These Lemon Blueberry Muffins are a delightful twist on the classic recipe, featuring a hint of citrus to enhance the blueberry flavor.
Preheat your oven to 375°F and line a muffin pan with paper liners.
Using paper liners makes cleanup easier and ensures the muffins release cleanly.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Sifting the dry ingredients can help to avoid lumps and ensure even mixing.
In another bowl, whisk together the eggs, milk, vanilla, lemon zest, and lemon juice.
Ensure the wet ingredients are at room temperature for a smoother batter.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Avoid overmixing to keep the muffins tender.
Gently fold in the blueberries.
Coating the blueberries in a bit of flour can prevent them from sinking to the bottom.
Fill each muffin liner about 3/4 full with the batter.
Using an ice cream scoop can help portion the batter evenly.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Rotating the pan halfway through baking ensures even cooking.
Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature, and enjoy!
Pair with a cup of tea or coffee for a delightful treat.
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