Introducing a delightful twist on a classic bakery favorite: Lemon-Berry Muffins. Infused with a refreshing hint of lemon and studded with juicy berries, these muffins are perfect for a light breakfast or an afternoon snack. They're easy to make and their vibrant flavors are sure to brighten your day.
This recipe uses buttermilk and lemon extract, which might not be readily available in your pantry. Buttermilk adds a subtle tanginess and moistness to the muffins, enhancing their texture. Lemon extract provides a concentrated burst of lemon flavor, which pairs perfectly with the sweet berries. You can find both of these ingredients in the baking aisle of your local supermarket.
Ingredients for Lemon-Berry Muffins
All purpose flour: Integral for the structure and texture of the muffins.
Baking powder and baking soda: Leavening agents that help the muffins rise.
Kosher salt: Enhances the flavors of the other ingredients.
Unsalted butter: Adds richness and moisture to the muffins.
Granulated sugar: Sweetens the muffins and helps them brown.
Lemon extract: Gives the muffins a bright, citrusy flavor.
Eggs: Provide structure and bind the ingredients together.
Buttermilk: Contributes to the muffins' tender crumb.
Blueberries: Add a burst of sweetness and color.
Muffin tin and muffin tin liner: For shaping and easily removing the muffins from the tin.
One reader, Hayes Sells says:
These lemon-berry muffins are a delightful treat! The burst of fresh blueberries combined with the zesty lemon flavor creates a perfect balance. The muffins are moist and fluffy, and the aroma while baking is heavenly. I highly recommend trying this recipe for a delightful and refreshing treat.
Techniques Required for Perfect Lemon-Berry Muffins
How to prepare the muffin tin: Line a 6-cup jumbo muffin tin with liners before starting the recipe to ensure the muffins do not stick to the tin.
How to cream the butter and sugar: Use an electric hand mixer on medium speed to beat the butter and sugar until very fluffy, which takes about 4 minutes. This step is crucial for incorporating air into the mixture, resulting in a light and tender texture for the muffins.
How to fold in the blueberries: Carefully fold the fresh blueberries into the batter using a rubber spatula to ensure they are evenly distributed without breaking them, which helps to prevent the batter from turning blue and maintains the integrity of the berries in the baked muffins.
How to test for doneness: Insert a toothpick into the center of a muffin; if it comes out clean or with a few moist crumbs, the muffins are done. If there is wet batter on the toothpick, continue baking for a few more minutes before testing again.
How To Make Lemon-Berry Muffins
By combining the zesty taste of lemons and the tangy sweetness from fresh blueberries, you get a flavorful muffins recipe that’s worthy of serving.
Serves:
Ingredients
- 2cupsall purpose flour
- 2tspbaking powder
- ½tspbaking soda
- 1tspkosher salt
- 1stickunsalted butterroom temperature
- 1¼cupsgranulated sugarplus more for sprinkling
- 1½tspMccormick® lemon extract
- 2largeeggsroom temperature
- ½cup½ cup buttermilkroom temperature
- 6ozfresh blueberry
- 6tinmuffin cupjumbo
- muffin tin liner
Instructions
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Preheat the oven to 350 degrees F (180 degrees C) and line a 6-cup jumbo muffin tin with liners.
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In a large bowl, cream the butter and sugar with an electric hand mixer on medium speed until very fluffy, about 4 minutes. Add the lemon extract and continue beating for another minute.
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Add the eggs, 1 at a time, beating on medium speed for 30 seconds after each addition. Add the buttermilk and carefully beat to combine. The mixture will look a little grainy, but will come together once the dry ingredients are added.
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In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
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Sift the dry ingredients into the wet ingredients and beat on medium-low speed to incorporate. Do not overmix.
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Add the blueberries and carefully fold into the batter using a rubber spatula.
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Divide the batter evenly between the prepared muffin cups, filling halfway, and sprinkle with more sugar.
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Bake the muffins for 25 to 30 minutes, rotating halfway, or until light golden brown. Let the muffins cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
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Enjoy!
Nutrition
- Calories: 665.93kcal
- Fat: 24.04g
- Saturated Fat: 11.61g
- Trans Fat: 0.62g
- Monounsaturated Fat: 6.24g
- Polyunsaturated Fat: 4.37g
- Carbohydrates: 102.74g
- Fiber: 3.38g
- Sugar: 45.60g
- Protein: 11.39g
- Cholesterol: 125.54mg
- Sodium: 558.18mg
- Calcium: 273.11mg
- Potassium: 196.17mg
- Iron: 3.88mg
- Vitamin A: 182.01µg
- Vitamin C: 3.71mg
Crucial Technique Tips for Lemon-Berry Muffins
When folding the blueberries into the batter, be gentle to avoid crushing them. This will ensure that the berries maintain their shape and texture, adding a burst of flavor and color to each bite of your lemon-berry muffins.
Time-Saving Tips for Making Lemon-Berry Muffins
Prep ahead: Measure and prepare all your ingredients the night before to streamline the baking process.
Room temperature: Ensure your eggs and buttermilk are at room temperature to help the ingredients blend together smoothly.
Quick mix: Use an electric hand mixer to quickly and efficiently cream the butter and sugar for fluffy muffins.
Even distribution: Carefully fold the blueberries into the batter to ensure they are evenly distributed throughout the muffins.
Liner convenience: Use pre-cut muffin tin liners for easy cleanup and to prevent the muffins from sticking to the pan.
Timely rotation: Rotate the muffin tin halfway through baking for even browning and consistent cooking.
Cooling time: Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Substitute Ingredients For Lemon-Berry Muffins Recipe
- all purpose flour - Substitute with whole wheat flour: Whole wheat flour can be used as a healthier alternative with a nuttier flavor and higher fiber content.
- baking powder - Substitute with baking soda: Baking soda can be used as a substitute for baking powder by adding an acid such as buttermilk or yogurt to activate it.
- baking soda - Substitute with double-acting baking powder: Double-acting baking powder can be used as a substitute for baking soda by adjusting the quantity and acidity in the recipe.
- kosher salt - Substitute with sea salt: Sea salt can be used as a substitute for kosher salt with a similar texture and flavor profile.
- unsalted butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free substitute for unsalted butter with a slightly different flavor profile.
- granulated sugar - Substitute with honey: Honey can be used as a natural sweetener substitute for granulated sugar with a distinct flavor and moisture content.
- lemon extract - Substitute with lemon zest: Lemon zest can be used as a substitute for lemon extract to provide a fresh citrus flavor with natural oils.
- buttermilk - Substitute with plain yogurt: Plain yogurt can be used as a substitute for buttermilk with a similar tangy flavor and creamy texture.
- fresh blueberry - Substitute with raspberries: Raspberries can be used as a substitute for blueberries with a slightly different flavor and color.
Presenting Lemon-Berry Muffins for Maximum Appeal
Elevate the muffin: Place the muffin on a delicate porcelain plate to showcase its beauty and craftsmanship.
Garnish with fresh berries: Adorn the plate with a selection of fresh blueberries and raspberries to add a pop of color and freshness.
Dust with powdered sugar: Lightly dust the muffin with a fine sprinkle of powdered sugar to enhance its visual appeal and add a touch of sweetness.
Accompany with lemon zest: Grate a hint of lemon zest over the muffin to infuse the air with a refreshing citrus aroma.
Serve with a dollop of whipped cream: Present the muffin with a small quenelle of whipped cream to provide a creamy and indulgent element to the dish.
Add a sprig of mint: Place a small, vibrant mint sprig on the plate to bring a touch of greenery and a subtle hint of herbal fragrance.
Drizzle with lemon glaze: Create an elegant drizzle of lemon glaze over the muffin to add a glossy finish and a burst of tangy flavor.
Arrange on a decorative platter: Place the muffin on a decorative platter with intricate designs to showcase the artistry and attention to detail in the presentation.
Essential Tools for Baking Delightful Muffins
Mixing bowl: A mixing bowl is essential for combining ingredients and mixing the batter for the muffins.
Electric hand mixer: An electric hand mixer is used to cream the butter and sugar, as well as to beat the eggs and buttermilk together.
Muffin tin: A muffin tin is used to bake the muffins and ensure they hold their shape while in the oven.
Muffin tin liner: Muffin tin liners are used to prevent the muffins from sticking to the tin and make for easy removal after baking.
Rubber spatula: A rubber spatula is used to carefully fold the blueberries into the muffin batter without crushing them.
Storing and Freezing Lemon-Berry Muffins for Later
- Let the muffins cool completely on a wire rack before storing or freezing.
- To store, place the cooled muffins in an airtight container or resealable plastic bag. They will keep at room temperature for up to 3 days.
- For longer storage, you can refrigerate the muffins in an airtight container for up to 1 week. To prevent the muffins from becoming soggy, place a paper towel in the container to absorb any excess moisture.
- To freeze, wrap each cooled muffin individually in plastic wrap, then place them in a freezer-safe container or resealable plastic bag. Label the container or bag with the date and contents. Frozen muffins will keep for up to 3 months.
- To thaw frozen muffins, remove them from the freezer and let them thaw at room temperature for about an hour. Alternatively, you can microwave individual muffins on high for 20-30 seconds or until heated through.
- For a fresher taste, you can reheat thawed or refrigerated muffins in the oven. Preheat the oven to 350°F (180°C), wrap the muffins loosely in aluminum foil, and heat for 5-10 minutes or until warmed through.
How To Reheat Leftover Lemon-Berry Muffins
To reheat lemon-berry muffins in the oven, preheat it to 350°F (180°C). Place the muffins on a baking sheet lined with parchment paper and heat for 5-7 minutes, or until warmed through. This method will help restore the muffins' crispy edges and fluffy interior.
For a quicker option, reheat the muffins in the microwave. Place a muffin on a microwave-safe plate and heat for 15-20 seconds on high power. If the muffin isn't warm enough, continue heating in 5-second intervals until it reaches the desired temperature. Be careful not to overheat, as this can make the muffin tough and rubbery.
If you have an air fryer, you can use it to reheat your lemon-berry muffins. Preheat the air fryer to 350°F (180°C) and place the muffins in the basket, ensuring they don't touch each other. Heat for 2-3 minutes, or until warmed through and slightly crispy on the outside.
For a unique twist, slice the muffins in half and toast them in a toaster or under the broiler. This will create a crispy, caramelized surface that complements the soft, fluffy interior. Toast for 1-2 minutes, or until the edges are golden brown and the muffin is heated through.
If you want to maintain the muffins' moisture, wrap them loosely in aluminum foil before reheating in the oven or air fryer. This will help prevent the muffins from drying out while still allowing them to warm up evenly.
Surprising Facts About Lemon-Berry Muffins
The Lemon-Berry Muffins recipe is a delightful combination of tangy lemon and sweet blueberries. Lemon extract is used to infuse the muffins with a bright citrus flavor, while the fresh blueberries add bursts of sweetness. These muffins are perfect for a quick breakfast or a tasty snack. Enjoy!
Is Making Lemon-Berry Muffins at Home Cost-Effective?
The cost-effectiveness of this lemon-berry muffins recipe is quite high. The ingredients are commonly found in households, making it a budget-friendly option. The use of fresh blueberries adds a touch of luxury without breaking the bank. With an approximate cost of $10, this recipe can yield 6 jumbo muffins, making it an economical choice for a household of 4. The delightful flavors and simple preparation earn this recipe a solid 8 out of 10.
Are Lemon-Berry Muffins Healthy or Unhealthy?
The lemon-berry muffin recipe, while delicious, is not particularly healthy due to several factors:
- The recipe uses all-purpose flour, which is refined and lacks fiber and nutrients compared to whole grain flours
- The amount of sugar (1 ¼ cups) is quite high, especially considering the added sugar from the blueberries
- Butter is used as the primary fat source, which is high in saturated fat
- The recipe does not include any additional sources of fiber, such as nuts or seeds
However, the recipe does include some positive elements, such as the use of fresh blueberries, which provide antioxidants and vitamins, and the inclusion of buttermilk, which can add a tangy flavor and improve the texture of the muffins.
To make this recipe healthier, consider the following modifications:
- Replace half or all of the all-purpose flour with whole wheat flour, oat flour, or almond flour to increase the fiber and nutrient content
- Reduce the amount of sugar by 1/4 to 1/2 cup, depending on your preference for sweetness
- Substitute half of the butter with a healthier fat source, such as coconut oil, olive oil, or mashed avocado
- Add a handful of chopped nuts, such as walnuts or almonds, or seeds, like chia or flax, to boost the fiber and healthy fat content
- Consider adding a grated zucchini or carrot to the batter for extra moisture and nutrients without significantly altering the flavor
Editor's Thoughts on the Delightful Lemon-Berry Muffins Recipe
This lemon-berry muffin recipe is a delightful combination of tangy lemon and sweet blueberries. The use of buttermilk creates a tender crumb, while the lemon extract adds a bright, refreshing flavor. The muffins are perfectly balanced in sweetness and have a beautiful golden-brown crust. The addition of sugar on top adds a delightful crunch. Overall, this recipe is a winner and is sure to impress with its delicious flavor and moist texture.
Enhance Your Lemon-Berry Muffins Recipe with These Unique Side Dishes:
Delicious Alternatives to Lemon-Berry Muffins
Appetizers and Main Courses to Serve with Lemon-Berry Muffins
Why trust this Lemon-Berry Muffins Recipe:
This recipe uses fresh blueberries and lemon extract to create a delightful burst of flavor. The combination of buttermilk and unsalted butter ensures a moist and tender texture. With careful attention to detail, the method guides the user through each step, guaranteeing a successful outcome. The use of kosher salt enhances the overall taste, and the inclusion of muffin tin liners simplifies the baking process. These lemon-berry muffins are a delightful treat that will surely impress anyone who tries them.
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