These Lemon Blueberry Delight Muffins are a delightful twist on the classic blueberry muffin, featuring a zesty lemon flavor and a sweet crumb topping.
Preheat your oven to 425°F (220°C) and line a muffin tin with paper liners.
Preheating ensures even baking and a good rise for the muffins.
In a large bowl, combine the flour, sugar, baking powder, salt, and lemon zest.
Mixing the dry ingredients thoroughly ensures even distribution of the leavening agents.
In another bowl, whisk together the egg, milk, and melted butter.
Ensure the butter is not too hot to avoid cooking the egg.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.
Overmixing can lead to dense muffins, so mix until you see no dry flour.
Fold in the blueberries gently to avoid crushing them.
Coating the blueberries in a bit of flour before adding can prevent them from sinking.
Divide the batter evenly among the muffin cups.
Filling each cup about 3/4 full gives the muffins room to rise.
Bake in the preheated oven for 15-18 minutes or until a toothpick inserted into the center comes out clean.
Check the muffins a minute or two before the suggested time to avoid overbaking.
Let the muffins cool slightly, then dip the tops in melted butter and sugar for the topping.
Adding the topping while the muffins are warm helps it adhere better.
Serve the muffins warm or at room temperature and enjoy.
Pair with a hot beverage for a delightful treat.
