The Best Blueberry Lemon Muffins
Blueberry Lemon Muffins, a beloved classic for morning delights, just got a delicious upgrade! Mixing all-purpose flour and almond flour makes these muffins irresistibly moist and flavorful. The combination of zesty lemon and juicy blueberries is elevated by the nutty richness of almond flour, making these muffins a canvas for your culinary creativity. Perfect for breakfast, brunch, or as an afternoon treat, you can experiment with different fruits or toppings to create your unique twist.
Why These Muffins Are the Best
- Bright Lemon Flavor: Fresh lemon juice and zest provide a vibrant, tangy kick.
- Juicy Blueberries: Sweet and juicy bursts in every bite.
- Moist and Tender Texture: These muffins stay soft and wet for days thanks to yogurt or sour cream.
- Moist and Tender Crumb: Almond flour helps retain moisture, producing soft, fluffy muffins.
Pro Tips for Perfect Blueberry Lemon Muffins
- Don’t Overmix: Overmixing the batter can result in dense muffins. Fold gently until just combined.
- Room-Temperature Ingredients: Ensure eggs and yogurt are at room temperature for a smoother batter.
- Flour the Blueberries: Tossing blueberries in flour prevents them from sinking to the bottom of the muffins.
- Fresh Lemon Zest: Use a microplane for fine zest that evenly distributes flavor throughout the batter.
Serving Suggestions
These muffins are delightful as they are, but you can elevate them with:
- Lemon Glaze: Drizzle a glaze made from powdered sugar and lemon juice for extra sweetness.
- Whipped Cream: Serve warm muffins with a dollop of whipped cream.
- Butter Spread: Enjoy with a pat of butter for a classic touch.
Storage and Freezing
Storage:
- You can keep muffins in an airtight container at room temperature for up to 2 days or refrigerate them for up to a week.
Freezing:
- Wrap each muffin tightly in plastic wrap and freeze in a zip-top bag for up to 3 months. Thaw at room temperature and warm in the oven for a fresh-baked taste.
FAQs About Blueberry Lemon Muffins
1. Can I use frozen blueberries?
Yes, don’t thaw them. Toss them in flour and fold them directly into the batter.
2. What if I don’t have a zester?
Finely grate the lemon peel using the most minor holes on a box grater.
3. How do I make the muffins less sweet?
Reduce the sugar by 1/4 cup, and they’ll still be delicious.
4. Can I use other fruits?
Absolutely! Swap blueberries for raspberries, blackberries, or diced strawberries for a similar result.
5. How do I make the muffins nut-free?
Replace almond flour with oat flour, but note the texture will change.
Conclusion
These Blueberry Lemon Muffins made with almond flour are a delightful reminder that simple ingredients can create something unique. Perfect for busy mornings, casual brunches, or a convenient grab-and-go snack, they inspire joy in your kitchen. Bake a batch today and embrace the uplifting magic of lemon and blueberries in every bite!
Best Bluberry Lemon Muffin
Ingredients
Blueberry Lemon Muffin
- 1 cup all-purpose flour
- 1-cup almond flour
- 1/2 cup granulated sugar
- 1- tablespoon baking powder
- 1/4 teaspoon salt
- Zest of 1 lemon
- 1/2 cup butter, melted and cooled
- 1 cup sour cream
- 2- large eggs
- 1- teaspoon vanilla extract
- 1 cup fresh blueberries
- 2- tablespoons lemon juice
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 2- tablespoons butter, softened
- Zest of 1 lemon
Instructions
- Preheat the oven to 350°F
- Line the muffin tin with paper liners or grease the cups with butter.
- Combine almond flour, all-purpose flour, sugar, baking powder, salt, and lemon zest in a bowl.
- Combine the melted butter, sour cream, eggs, and vanilla extract separately. Mix until well combined.
- Gently pour the wet mixture into the dry ingredients.
- Fold the ingredients together using a spatula, careful not to over-mix. The batter may be lumpy, but that's okay.
- Toss the fresh blueberries with 1- tablespoon of flour. This will help prevent the blueberries from sinking to the bottom of the muffins.
- Gently fold the floured blueberries into the batter.
- Add lemon juice to the batter and gently fold it in. The lemon juice will add flavor and a touch of acidity to balance the sweetness.
- Fill each muffin cup about two-thirds with the batter using an ice cream scoop.
Streusel Topping:
- Combine the flour, sugar, softened butter, and lemon zest for the streusel topping.
- Use your fingers to crumble the ingredients together until they resemble coarse crumbs.
- Sprinkle streusel topping over each muffin evenly.
- Bake for about 15-20 minutes or until a toothpick inserted comes out clean.
- Once baked, remove the muffins from the oven and let them cool for about 5 minutes before serving.