Blueberry Lemon Muffins
Blueberry Lemon Muffins are a delightful treat that combines the sweet tanginess of blueberries with the zesty freshness of lemons. These muffins are not only delicious but also easy to make. In this comprehensive article, we will guide you through the process of making these mouthwatering muffins. From the list of ingredients to the step-by-step instructions, we’ve got you covered. So, let’s dive into the world of Blueberry Lemon Muffins.
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Here’s a list of the ingredients you’ll need to make these delectable muffins:
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| Ingredient | Quantity |
|---|---|
| Milk | ⅓ cup (75 mL) |
| Canola oil or vegetable oil | ¼ cup (50 mL) |
| Yoplait® Source® Vanilla Greek Yogurt | ¾ cup (175 mL) |
| Egg | 1 |
| All-purpose flour | 1 ¾ cups (375 mL) |
| Sugar | ¼ cup (50 mL) |
| Lemon zest, grated | 1 cup (15 mL) |
| Lemon juice | 1 cup (15 mL) |
| Baking powder | 2 ½ tsp (1/2 tsp) |
| Baking soda | ½ tsp (1/2 tsp, 2 mL) |
| Salt | ½ tsp (1/2 tsp, 2 mL) |
| Fresh or frozen blueberries (do not thaw) | ¾ cup (175 mL) |
Steps to Prepare Blueberry Lemon Muffins
Now that you have the ingredients ready, let’s go through the step-by-step process of making these delicious muffins:
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- Preheat the Oven: Start by preheating your oven to 400°F (200°C). Grease the bottom of a 12-cup muffin pan or place paper cups in it.
- Prepare the Batter: In a large bowl, beat together the milk, canola oil, Greek yogurt, and the egg. You can use a wire whisk or a fork for this. Once well combined, stir in the remaining ingredients, except the blueberries, until the flour is moistened.
- Add Blueberries: Gently fold in the fresh or frozen blueberries. Be careful not to overmix; a few lumps are okay.
- Fill the Moulds: Distribute the muffin batter evenly into the prepared muffin cups. You can use an ice cream scoop or a spoon for this.
- Bake: Place the muffin pan in the preheated oven and bake for 16 to 18 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the muffins to cool in the pan for about 5 minutes, then carefully unmold them. Serve and enjoy your homemade Blueberry Lemon Muffins!
FAQs
Here are some frequently asked questions about Blueberry Lemon Muffins:
Q: Can I use frozen blueberries in this recipe? A: Yes, you can use frozen blueberries, but make sure not to thaw them before adding them to the batter.
Q: Can I substitute Greek yogurt with regular yogurt? A: While Greek yogurt adds richness to the muffins, you can use regular yogurt if that’s what you have on hand.
Q: How should I store leftover muffins? A: Store any leftover muffins in an airtight container at room temperature for up to 2-3 days or in the refrigerator for longer freshness.
Q: Can I freeze these muffins? A: Absolutely! You can freeze Blueberry Lemon Muffins for up to three months. Make sure to wrap them well in plastic wrap and store in an airtight container.
Q: Can I use whole wheat flour instead of all-purpose flour? A: Yes, you can substitute whole wheat flour, but it may result in a denser texture.
Q: Can I add a glaze to these muffins? A: Yes, a simple lemon glaze made with lemon juice and powdered sugar would be a delightful addition to these muffins.
Blueberry Lemon Muffins are a delightful treat that brings together the sweetness of blueberries and the zestiness of lemons. With our detailed guide, you can easily recreate these delicious muffins in your own kitchen. Whether you enjoy them for breakfast or as a snack, these muffins are sure to please your taste buds. So, get ready to bake and savor the irresistible flavor of Blueberry Lemon Muffins!
