Lemon & Blueberry Muffins

At the beginning of every spring, I start to get the itch. The itch to bake and cook with blueberries & lemons as much as possible. I am not sure what it is but for some reason lemons and blueberries equal spring to me. Maybe it’s the vibrancy of lemon or the juicy sweetness of blueberries, but put them together…and it’s a spring flavor explosion that is incredibly delicious!

I recently perfected the batter for my chocolate muffin recipe and thought with spring right around the corner, lemon & blueberry muffins would be the perfect springtime treat.

My lemon blueberry muffins are homemade & rustic; comfort food at it’s finest. Is there any food more cozy than that of a muffin?!

These muffins are not fancy. They may not be the prettiest muffins you’ll see. However, what I can promise you is that these muffins are easy to make, incredibly fluffy & moist, and always a crowd pleaser.

Muffins are one of my favorite things to eat for breakfast or snack time. They are compact for an on the go breakfast, they come in a variety of flavors, and can be eaten on their own or smoothered in butter.

As much as I love muffins, there is one thing I don’t love. Dry, dense muffins. My secrets for a tasty, moist muffin are tried and true in my kitchen, and will help you to achieve the same results in yours.

• Don’t Overmix: This is one of the key steps to preventing dry muffins. Just mix until the wet & dry ingredients come together.
• Mix With a Whisk: This is a new secret I just learned last week! I was reading an article about folding wet ingredients into dry ingredients and whether a whisk or spatula was better for folding. I’ve always used a spatula for folding but it turns out a whisk is ideal. A wire whisk is able to cover a larger surface area and it combines ingredients much faster without over mixing. Who knew?!
• Buttermilk: Use this instead of milk. It adds a nice tang without a lot of fat.
• Lemon Zest & Juice: I like to use a combination of lemon zest & juice. This way the bright lemony flavor really stands out in these muffins.
• Refrigerate the Batter: By chilling the batter, the starch in the flour is able to absorb more moisture, resulting in a more tender muffin. It also thickens the batter without making it dry.
• Oven Temperature: I tried quite a few temperatures when testing muffin recipes. What worked best for me was an oven temperature of 375 degrees.
• Use Fresh Quality Ingredients: Using fresh, quality ingredients will make your muffins rise & taste better. I always splurge when it comes to vanilla extract, it can be expensive but well worth the price tag!
• Don’t Skimp on the Blueberries: It’s a blueberry muffin so don’t skimp on the blueberries! There is nothing worse than a lemon blueberry muffin recipe with no blueberries.

Yes you can!

Don’t have fresh on hand? Grab a bag of frozen blueberries and fold an equal amount into the batter. No need to thaw them, just add the frozen berries right into the batter.

Muffins are best eaten right away. However, if you have leftovers, be sure they are cooled completely before storing. Muffins will become soggy if placed in a container warm.

Line an airtight container with paper towels, place the muffins on top, place additional paper towels on top of the muffins, then tightly seal container. The paper towels will soak up any moisture from the muffins, allowing the muffins to stay dry and last longer.

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xoxo, heidi