Delicious Blueberry and Lemon Muffins Recipe
If you’re looking for a delightful snack that combines the tangy zest of lemons with the sweet burst of blueberries, look no further than blueberry and lemon muffins. These muffins are not only a delicious treat but also a healthier alternative to store-bought snacks. As part of my goal to reduce grocery expenses this year, I’ve made a conscious effort to prepare more homemade snacks. This journey has proven to be rewarding, as it helps me save money while minimizing waste from packaging. Plus, these muffins freeze beautifully, making them a convenient option for busy days.
Both my daughter and husband are fans of these blueberry and lemon muffins. One of the best things about them is that they strike the perfect balance between sweetness and tartness, allowing the natural flavors of the juicy blueberries and zesty lemons to shine. For this recipe, I used Sujon blueberries, which are renowned for their quality. These berries are sourced from British Columbia, Canada, and are plump, sweet, and bursting with flavor.
The addition of yogurt in the muffin batter contributes to a moist texture, while wholemeal flour and ground linseed provide a fiber boost, making these muffins a more nutritious option. Whether served for breakfast, as an afternoon snack, or even as a dessert, these muffins are sure to please both kids and adults alike.
Ingredients for Blueberry and Lemon Muffins
To whip up a batch of these scrumptious muffins, gather the following ingredients:
- 1 1/3 cups wholemeal flour: This flour adds a hearty texture and is packed with nutrients.
- 2/3 cup standard flour: This helps create a lighter muffin.
- 4 teaspoons baking powder: Essential for making the muffins rise.
- ½ cup coconut sugar or brown sugar: For a touch of natural sweetness.
- 2 tablespoons ground linseed: A great source of fiber and omega-3 fatty acids.
- 1/3 cup neutral-flavored oil: This keeps the muffins moist without altering the flavor.
- Juice and finely grated rind from 2 lemons: For that refreshing lemony kick.
- 1 cup natural yogurt: Adds moisture and richness to the muffins.
- ¼ cup milk: To help combine the ingredients.
- 1 beaten egg: Acts as a binder for the ingredients.
- 1 cup of Sujon blueberries: The star of the show, adding bursts of flavor.
Instructions for Making Blueberry and Lemon Muffins
- Prepare the Dry Ingredients: Start by taking a large mixing bowl and combining the wholemeal flour, standard flour, baking powder, coconut sugar (or brown sugar), and ground linseed. Mix the dry ingredients well, and then create a well in the center of the mixture.
- Mix the Wet Ingredients: In a separate medium-sized bowl, whisk together the neutral oil, natural yogurt, milk, and the beaten egg. Ensure everything is well combined.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the well you created in the dry ingredients. Gently fold in the Sujon blueberries, being careful not to overmix. The goal is to combine the ingredients until they are just mixed, which will help keep the muffins light and fluffy.
- Prepare the Muffin Pans: Preheat your oven to 350°F (175°C). Line your medium-sized muffin pans with baking cases or grease them well to prevent sticking.
- Fill the Muffin Pans: Spoon the muffin batter into the prepared muffin pans, filling each cup about two-thirds full to allow room for rising.
- Bake: Place the muffins in the preheated oven and bake for approximately 15-20 minutes. The muffins are ready when they are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Enjoy: Once baked, remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy them warm or store them in an airtight container.
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Why These Muffins Are a Perfect Snack Choice
These blueberry and lemon muffins are not only easy to make but also versatile. You can enjoy them as a quick breakfast option paired with a cup of tea or coffee. They also make for an excellent afternoon snack, providing a healthy boost of energy when you need it most. If you’re preparing for a family gathering or a playdate, these muffins can be a great addition to your spread, loved by both kids and adults.
The use of wholemeal flour and linseed in the recipe ensures that they are more nutritious than typical muffins, giving you the perfect excuse to indulge a little. Plus, with the option to freeze them, you can prepare a big batch and have them on hand whenever you’re craving a delicious treat.
Tips for Customizing Your Blueberry and Lemon Muffins
While this recipe is fantastic as it is, feel free to get creative! Here are some ways you can customize your muffins:
- Add Nuts: Consider adding a handful of chopped walnuts or almonds for extra crunch and nutrition.
- Mix in Other Fruits: If you’re feeling adventurous, try adding raspberries or chopped strawberries along with the blueberries for a mixed berry muffin.
- Adjust the Sweetness: If you prefer a sweeter muffin, you can increase the amount of sugar slightly or add a drizzle of honey on top before baking.
- Experiment with Spices: Adding a pinch of cinnamon or nutmeg can give your muffins an extra flavor dimension.
By making these blueberry and lemon muffins at home, you’re not just saving money, but you’re also creating a delightful snack that your entire family will love. So gather your ingredients and get ready to bake up a batch of these delicious muffins that will quickly become a staple in your kitchen!
