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Lemon Blueberry Muffins

By: Easy Peasy Mommy

In late 2017, I went on a muffin/cupcake craze with my only mission to figure out the best tasting muffins, learning all things about baking powder vs soda, and the chemistry of baking. Dozens of muffins later, I think that I have perfected moist, delicious, melt-in-your mouth muffins that are perfect for brunches, holidays, and even house-warming gifts. 

Servings

Yields 9 Muffins

Ready In:

Prep: 15   Cook: 45

Cost (Estimated):

$5 – $10

Level:

Intermediate

Ingredients

DRY

  • 1.25 cups all-purpose flour
  • 2 TBS baking powder
  • 1 tsp baking soda
  • 1 tsp salt

WET

  • 1 large eggs
  • 1 cup sugar
  • 1 cup whole milk or buttermilk
  • 1 TBS vanilla extract
  • 1/2 cup unsalted butter (melted & cooled)
  • 2 TBS lemon zest
  • 1 cup fresh blueberries
  • 2 TBS vegetable oil

Easier Peasier Recipe Tips:

  • As easy as it may seem to dump everything together and mix… be sure to mix dry ingredients with dry, and wet ingredients with wet (sugar is consider a wet ingredient)
  • Creaming the sugar with the butter and egg ensures that all sugar molecules are properly coated with fat (the butter). Just an FYI.
  • If you don’t have cake flour, you can use all-purpose flour for the entire recipe. Your muffins will be slightly denser, which is not necessarily a bad thing.
  • Frozen blueberries can be used, but should be thoroughly thawed and drained of liquid
  • Add in more lemon zest if you desire a more lemony flavor
  • All your ingredients should be room temperature
  • A wooden spoon is used in this recipe to give the mixing process a little weight… without overmixing.
  • Overmixing can result in more gluten being released… and thus, tougher and more dense muffins
  • Baking at two separate temperatures creates a large dome effect with your muffins.

Step by Step Instructions

Step 1

Preheat oven to 425 (for at least 20 min)

Step 2

Grease muffin pan with spray (or butter) and set aside

Step 3

Mix all dry ingredients and set aside

 

Step 4

Mix all wet ingredients with a hand mixer (except blueberries)

Step 5

Slowly add wet ingredients to dry by gently folding with large wooden spoon

Easy Peasy Tip: DO NOT OVERMIX

Step 6

Pour mixture into muffin tins. Fill to the VERY TOP

 

Step 7

Bake at 425 for 9-11 minutes. Lower temp to 350 and back for another 9-13 minutes (or until toothpick comes out clean)

Step 8

Pour mixture into muffin tins. Fill to the VERY TOP

 

Step 9

Remove muffins from tins and cool on a wire cooling rack. Place muffins upside down (so dome doesn’t flatten)

Done! Easy. Peasy!

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