These Zesty Lemon Blueberry Muffins are a delightful twist on the classic blueberry muffin, featuring a hint of lemon zest for a refreshing flavor.
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
Preheating the oven ensures even baking from the start.
In a small saucepan, melt the butter over low heat, then remove from heat and let it cool slightly.
Cooling the butter prevents it from cooking the eggs when mixed.
In a mixing bowl, whisk together the milk, melted butter, lemon zest, vanilla extract, and eggs until well combined.
Whisking thoroughly ensures a smooth mixture.
In another bowl, sift together the flour, sugar, baking powder, and salt.
Sifting helps to aerate the flour and remove any lumps.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined.
Avoid overmixing to keep the muffins light and fluffy.
Gently fold in the blueberries, being careful not to crush them.
Coating the blueberries in a bit of flour can prevent them from sinking.
Divide the batter evenly among the prepared muffin cups.
Using an ice cream scoop can help portion the batter evenly.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Rotating the muffin tin halfway through baking ensures even cooking.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a cooling rack.
Cooling on a rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature, and enjoy!
Pair with a cup of tea or coffee for a delightful treat.
