Blueberry muffins with a hint of lemon

Like eating a sweet cloud! These muffins are so incredibly fluffy and light. Packed with fresh blueberries and a hint of lemon from the added lemon juice. Easy to make and even easier to eat 🙂

How I make my blueberry muffins

For this recipe you won’t need a food processor. First, sift the flour, baking powder, baking soda, and salt together into a large bowl. Then, in a second bowl, mix the buttermilk, oil, melted butter, sugar, egg, lemon juice, and vanilla together using a regular whisk.

Now gradually add the dry ingredients from your first bowl, and gently mix with your whisk into a thick batter. Stop mixing as soon as everything is combined. The less you mix the flour, the softer your muffin texture will be. Scoop your batter into the molds and bake them for 18 to 20 minutes.

Use baking paper for the fluffiest blueberry muffins you’ve ever had

This is a game changer that I discovered by accident. I once thought it would look nice on the pictures to use baking paper instead of regular cupcake liners. But not only does it look super cute, i realised that the muffins also bake better. With normal liners the batter sticks to the inside of the paper which makes eating them difficult and dries out the edges. Thanks to the non-stick effect of baking paper, you can easily remove your muffins from the paper and they stay soft all around. Making them retain al their moisture for a deliciously airy and fluffy texture.

Simply cut some squares out of baking paper and press them in your baking tin.

Prevent your blueberries from sinking to the bottom

A tip to prevent the blueberries from sinking to the bottom? First place a small amount of batter without berries in the muffin tin and then add the batter with the berries. I also added a few extra blueberries on top of the batter so that they are still visible after baking to make them look extra yummy.

Blueberry Muffins

Yield: 12 muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

My favourite muffins - sweet and light and packed with fresh blueberries.

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Ingredients

• 190 grams of flour
• 150 grams of fresh blueberries + extra for topping
• 150 grams of sugar
• 125 ml of buttermilk
• 40 ml of rice oil (or other neutral oil)
• 45 grams of melted butter (weigh in solid form)
• 1 egg
• 1.5 tablespoons of fresh lemon juice
• 1.5 teaspoons of baking powder
• 1 teaspoon of vanilla extract
• 0.5 teaspoon of baking soda
• A pinch of salt

Instructions

1. Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit).
2. Sift the flour, baking powder, baking soda, and salt together into a bowl.
3. In a separate bowl, combine the buttermilk, oil, melted butter, sugar, egg, lemon juice, and vanilla and briefly whisk everything together.
4. Then add the sifted flour and mix briefly with the whisk until the flour is just incorporated. Stop mixing as soon as the flour is absorbed.
5. Gently fold the blueberries into the batter.
6. Scoop the batter into 12 cupcake liners and distribute the extra berries on top. I pressed them in lightly.
7. Bake the muffins in the oven at 180 degrees Celsius (356 degrees Fahrenheit) for 18 to 20 minutes. Your muffins are ready once they start to turn lightly brown.

Notes

For best results use baking paper instead of cupcake liners.

I hope you will love these blueberry muffins just as much as i do. 🙂 And if you’re looking for more baking projects, try my gluten free brownies! They’re made with almond flour and just as delicious (if not MORE delicious) than regular browies.