Lemon Blueberry Muffins: Delightful and Easy Treats
These Lemon Blueberry Muffins are a delightful and easy treat, perfect for any occasion. Bursting with fresh lemon flavor and juicy blueberries, they boast a tender crumb and a sweet, crunchy topping.
Equipment
- muffin tin
- Muffin liners
- large bowl
- separate bowl
- whisk
- wire rack
Ingredients
- ¾ cup granulated sugar
- 2 tbsp fresh lemon zest approx. 3 large lemons
- 1 ¾ cups all-purpose flour 230g
- ½ tsp salt
- 2 ½ tsp baking powder
- ½ tsp cinnamon
- ¼ cup mild oil canola, vegetable, or melted coconut (50g)
- ½ cup canned full-fat coconut milk 110ml
- 2 large eggs
- 2 tbsp fresh lemon juice approx. 1 large lemon
- 1 tsp vanilla extract
- 2 cups fresh blueberries picked through and rinsed (280g)
Crumb Topping
- ¼ cup all-purpose flour 25g
- 3 tbsp granulated sugar
- 1 ½ tbsp unsalted butter melted
- 1 tbsp fresh lemon zest
- 1 tbsp raw sugar optional
Instructions
- Preheat your oven to 450°F and line a muffin tin with 12 liners.
- Prepare the crumb topping by mixing flour, sugar, and melted butter until crumbly. Refrigerate it while you make the batter.
- In a large bowl, rub the lemon zest into the granulated sugar with your fingers to release its oils and maximize flavor.
- Whisk in the all-purpose flour, salt, baking powder, and cinnamon into the sugar mixture.
- Gently toss the blueberries with the dry ingredients to coat them.
- In a separate bowl, combine the mild oil, canned coconut milk, large eggs, fresh lemon juice, and vanilla extract.
- Fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix for a tender texture.
- Divide the batter evenly among the 12 prepared muffin liners.
- Generously sprinkle the prepared crumble topping over the batter in each muffin liner.
- Bake at 450°F for 10 minutes, then reduce the oven temperature to 375°F and continue baking for another 8-10 minutes.
- While the muffins are still hot, sprinkle them with extra lemon zest.
- Allow the muffins to cool in the pan for 20 minutes before transferring them to a wire rack to cool completely for another 20 minutes.
Notes
- Rubbing lemon zest into sugar with your fingers enhances flavor release. Avoid overmixing the batter for a tender crumb. Cool muffins in the pan for 20 minutes before transferring to a wire rack. Muffins can be enjoyed warm, at room temperature, or chilled.
Notes
Rub lemon zest into sugar with fingers to maximize flavor release. Do not overmix the batter to ensure a tender texture. Cool muffins in the pan for 20 minutes before transferring to a rack. Muffins can be eaten warm, at room temperature, or chilled.