These Lemon Blueberry Delight Muffins are a refreshing twist on the classic blueberry muffin, with a hint of lemon zest for added brightness.
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
Using paper liners makes cleanup easier and prevents sticking.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla and lemon zest.
Crack the eggs into a separate bowl first to avoid shell fragments.
In another bowl, whisk together the flour, baking powder, and salt.
Sifting the dry ingredients can help avoid lumps.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
Avoid overmixing to keep the muffins tender.
Gently fold in the blueberries using a spatula.
Coating the blueberries in a bit of flour can prevent them from sinking.
Divide the batter evenly among the muffin cups and sprinkle the tops with coarse sugar.
Using an ice cream scoop ensures even portions.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature. Enjoy your delightful creation!
Pair with a cup of tea or coffee for a perfect snack.
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