These Lemon Blueberry Easter Muffins are a delightful treat for the whole family during the holiday season. Bursting with the freshness of lemon and the sweetness of blueberries, these muffins are not only delicious but also easy to make, perfect for busy moms looking to create something special for Easter brunch or a festive snack. Let’s dive into the recipe!
Ingredients to make lemon blueberry muffins:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Zest of 1 lemon
- 1/2 cup unsalted butter, melted and cooled
- 3/4 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease the muffin cups.
- Prepare the Dry Ingredients:
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and lemon zest until well combined.
- Mix the Wet Ingredients:
- In another bowl, whisk together the melted butter, buttermilk, eggs, and vanilla extract until smooth and well combined.
- Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the bowl of dry ingredients.
- Gently fold the mixture together with a spatula until just combined. Be careful not to overmix; it’s okay if there are a few lumps in the batter.
- Gently fold in the blueberries until evenly distributed throughout the batter.
- Fill the Muffin Cups:
- Using a spoon or an ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Depending on how you fill the muffin cups it will yield 18-24 muffins
- Bake the Muffins:
- Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Once baked, remove the muffins from the oven and let them cool in the pan for a few minutes.
- Then, transfer the muffins to a wire rack to cool completely before serving.
- Optional Glaze (if desired):
- For an extra touch of sweetness, you can drizzle a simple lemon glaze over the cooled muffins. To make the glaze, whisk together 1 cup of powdered sugar with 2-3 tablespoons of fresh lemon juice until smooth. Drizzle the glaze over the muffins and allow it to set before serving.
These Lemon Blueberry Easter Muffins are sure to be a hit at your holiday gathering. They’re light, fluffy, and bursting with bright flavors that everyone will love. Enjoy them for breakfast, brunch, or as a delightful snack any time of day! Want some additional family activities for Easter read this next!
