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    Lemon-Infused Blueberry Muffins

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    Pixicook editorial team

    Delightful muffins infused with lemon zest and bursting with fresh blueberries.

    Ingredients for Lemon-Infused Blueberry Muffins

    units in
    USchevron
    units in
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    serves
    12 peoplechevron
    serves
    12 peoplechevron

    Sugar

    cups

    Substitute chevron-down

    Lemon Zest, finely grated

    each

    Substitute chevron-down

    Blueberries, fresh

    cups

    Substitute chevron-down

    Flour

    teaspoons

    Substitute chevron-down

    Unbleached All-Purpose Flour

    cups

    Substitute chevron-down

    Baking Powder

    teaspoons

    Substitute chevron-down

    Salt

    teaspoons

    Substitute chevron-down

    Eggs, large

    each

    Substitute chevron-down

    Whole Milk

    cups

    Substitute chevron-down

    Vegetable Oil

    cups

    Substitute chevron-down

    Vanilla Extract

    teaspoons

    Substitute chevron-down

    How to Make Lemon-Infused Blueberry Muffins

    1. Preheat Oven

    Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners.

    2. Combine Sugar and Lemon Zest

    In a small bowl, combine 0.333 cups of sugar with the finely grated zest of one lemon. Use your fingers to rub the zest into the sugar until it becomes fragrant and moist.

    3. Toss Blueberries with Flour

    In another bowl, gently toss 2 cups of fresh blueberries with a teaspoon of flour.

    4. Mix Dry Ingredients

    In a larger mixing bowl, whisk together 2.5 cups of unbleached all-purpose flour, 1.125 cups of sugar, 2.5 teaspoons of baking powder, and 0.5 teaspoons of salt.

    5. Mix Wet Ingredients

    In a medium bowl, whisk together 2 large eggs until well blended. Add in 1 cup of whole milk, 0.5 cups of vegetable oil, and 1 teaspoon of vanilla extract. Whisk until the mixture is smooth and well combined.

    6. Combine Wet and Dry Ingredients

    Create a well in the center of the dry ingredients, and pour in the wet mixture. Stir gently, just until the batter comes together.

    7. Fold in Lemon Sugar and Blueberries

    Fold in the lemon-infused sugar and the floured blueberries, being careful to distribute them evenly without crushing the berries.

    8. Fill Muffin Cups

    Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full. Sprinkle a little sugar on top of each muffin for a sweet, crunchy finish.

    9. Bake Muffins

    Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

    10. Cool Muffins

    Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

    Pitfalls and tips

    Do Not Overmix

    Gently fold wet and dry ingredients until just combined to avoid developing gluten and resulting in tough muffins.

    Use Fresh Ingredients

    Utilize fresh, ripe blueberries and lemon zest for the best flavor and texture in your muffins. If using frozen blueberries, do not thaw and toss in flour to prevent bleeding.

    Fill Cups Evenly and Don't Skimp

    Use a spring-loaded ice cream scoop to fill muffin cups evenly, about 3/4 full, for consistent baking and nicely domed muffins.

    Infuse Your Sugars

    Enhance the flavor by rubbing lemon zest into the sugar before creaming it with the butter, releasing aromatic oils for an evenly distributed lemon essence.

    Use a Two-Step Baking Process

    Begin at a higher temperature to help the muffins rise, then reduce the temperature to finish baking without burning the tops.


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