Easy Lemon Blueberry Muffins

These lemon blueberry muffins are an excellent way to add some fruits, protein and deliciousness to your breakfast or brunch option. My kids love having them after school too.
They’re so easy to bake, don’t require any expensive equipment and taste fantastic!

Thank you for watching my video, let me know in comments if you have any questions.

Sonila

[Music] Hi everyone. This is Sonila from Mediterranean Latin Labafair.com. Today I would like to share with you this blueberry muffins with lemon. They’re delicious. They’re perfect for brunch, for afternoon snacks, even for breakfast. I don’t add a lot of sugar to them. So I feel they have the perfect mix of fruity and um the lemon zest and a little bit of sugar. So they are sweet but not overly sweet. So the way I prepare the this muffins are first I start with the dry ingredients. I use two cups of allpurpose flour. I add one tablespoon of uh baking powder and I mix it and set the dry ingredients on the side. Then I start preparing um the butter. I add one stick of butter, one cup of sugar, um one tablespoon of vanilla extract, and half a cup of buttermilk. I mix those well. I prefer using a handheld mix um but again have it available for this video. So for this video, I used electrical whisk uh that is an attachment to the immersion blender. Um it’s not perfect equipment for making the muffins. So, I would highly suggest you use the handheld mix if you have one, but it it will work in a pinch and um it it got the job done basically. So, once I’ve mixed the butter, the sugar, the buttermilk, and the vanilla extract, then I add the zest of one lemon. Then I squeeze um the lemon that I already zested and I split it in two parts and then squeeze it. Add the lemon juice. Mix it quickly. It doesn’t need to be perfect. Then you start adding the dry ingredients slowly because if you add it all together, it will clump. So, what I do is like I just grab a spatula and then add little by little, mix it, incorporate it, and continue adding the rest of the dry ingredients. Um, I don’t measure it. I just do it slowly, little by little. So once you have finally the the dough for the for the muffins, at this point you want to start adding the blueberries in. So the way I do add the blueberries is I split two cups of blueberries. I split them maybe a quarter of the blueberries on a plate and I smash them with a fork. Um this way this will give a little bit of the blueberry flavor to the whole um muffin dough. And um I add that in. I make sure like every drop of blueberry juice goes in um together with the smashed blueberries. Now the rest of the blueberries, the ones that are left on the bowl, I add um tablespoon of flour to those blueberries and mix it well so they’re coated with the flour and then I pour that in into the dough. The reason for the flour, like one tablespoon of flour with the blueberries, is that um once it goes into the dough, they’ll be like uh suspended in the in the space where they are instead of all falling to the bottom. Have you ever had um muffins where the bottom is fruity and it looks like jam, but then there’s no fruit in in the actual muffin? By using the flour with the blueberries, it will make sure they’re suspended throughout throughout the the dough and you’ll have like a bite of fruit everywhere you bite on the muffin. Um, I get a a baking tray. I add muffin liners and then I use an ice cream scoop to pour the dough in. usually about 3/4 of the of the um liner filled with the dough, but I mean that’s kind of like um you can eyeball it and then you add the remaining and make them all equal. Then I use 1 tbsp of softened butter and 1 tbsp of brown sugar um and one tablespoon of allpurpose flour. Mix it all together and I put it on top of the dough kind of like for the muffin top. I bake them at 375 degrees Fahrenheit for 25 minutes in my oven and use the toothpick test to see if they are baked. Um, now the baking time, I think it varies. I’ve baked at family members houses and it can be 23 minutes to 27 minutes. So, it depends a little bit on the oven. That’s why um, and my oven is 25 minutes. So, that’s why I do the toothpick test to just make sure that um, the muffins are baked perfectly. And then you can um serve them with coffee, with tea, you can have them as a snack. Uh they’re delicious. Um I really enjoy having this muffins um especially when I have people over and my kids ask for them um for an afternoon snack. So I bake them often and they’re very easy. So I hope you enjoy them, too. Thank you for watching my video. [Music]