These lemon muffins are a delightful treat for anyone who adores the zesty, refreshing taste of citrus paired with the sweetness of fresh or frozen blueberries. Crafted with real lemon juice and zest, these muffins promise a robust lemon flavor that’s perfectly balanced with the natural sweetness of the berries. Ideal for a summer morning or a light afternoon snack, these muffins are not only tasty but also visually appealing with their vibrant color and juicy blueberry bursts.
Why You’ll Love This:
If you’re a fan of lemon-flavored desserts, these muffins are a dream come true. They are moist, fluffy, and packed with the tangy punch of lemon, making each bite a refreshing experience. The addition of blueberries adds a subtle sweetness and a hint of texture that complements the lemon flavor beautifully. These muffins are easy to make and even easier to love, providing a perfect pick-me-up at any time of day.
Perfect Occasion:
These lemon muffins are perfect for brunches, tea parties, or as a light dessert at casual gatherings. They also make a wonderful addition to any breakfast spread or can be packed as a sweet treat in lunchboxes. Celebrate the summer with these muffins at a picnic or serve them at a spring garden party to delight your guests.
Decoration Tips:
To make these muffins truly stand out, you can sprinkle powdered sugar on top for a sweet finish. Alternatively, a light lemon glaze can be drizzled over the muffins for extra gloss and flavor. Garnish with a few fresh blueberry and lemon zest on top just before serving to enhance their visual appeal and to hint at what’s inside.
Ingredients:
- 2 eggs, at room temperature
- 130 grams of white sugar
- 200 ml of yogurt
- 100 ml of vegetable oil
- Juice of one lemon
- Zest of one lemon, finely grated
- 1 teaspoon of baking soda
- 1 packet of vanilla sugar
- 2 teaspoons of baking powder
- 7 tablespoons of plain flour
- 1 full cup of fresh or frozen blueberries
Instructions:
- Preheat your oven to 150°C (302°F).
- In a large mixing bowl, whisk together the eggs and sugar until light and fluffy.
- Add the yogurt, vegetable oil, lemon juice, and lemon zest, mixing well to combine.
- Sift in the flour, baking soda, vanilla sugar, and baking powder. Gently fold the mixture until just combined, being careful not to overmix.
- Fold in the blueberries gently to distribute them evenly throughout the batter.
- Line a muffin tray with paper liners and fill each one about two-thirds full with the batter.
- Bake in the preheated oven for about 25-30 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Enjoy these heavenly lemon muffins that promise a delightful zest with every bite, perfect for any citrus lover looking to indulge in a light, fruity treat!
