These muffins are so delicious! I wanted simple, healthy and delicious breakfast and through trial and error, I came up with this Easy Lemon Blueberry Muffins recipe that's one of the most used recipes in my collection.
I often enjoy having a warm muffin fresh out of the oven with a glass of silky smooth soy milk on my front porch surrounded by nature, and listen to birds chirping, watch squirrels and rabbits playing nearby.
These muffins are easy to make and I've been told to make them for sale since they are delicious!
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Ingredients
- butter
- eggs
- granulated sugar
- salt
- baking powder
- vanilla extract
- lemon essential oil
- milk powder
- flour
- blueberries
See recipe card for quantities.
Health Benefits
Blueberries - Blueberries are often labeled as "superfood." They are sweet, nutritious, low in calories but high in nutrients. Being one of the top antioxidant foods, they may protect cholesterol in your blood from becoming damaged, boost your heart health, brain function and other aspects of your body.
Granulated White Sugar - Sugar is neutral, sweet, and lubricates the lungs. It produces fluids and affects the spleen. It is good for dry coughs, thirst, and stomachaches.
Eggs - Eggs are neutral and sweet, and are used as a blood tonic. They lubricate dryness and also used for dry cough, hoarseness, pink eyes, sore throat, diarrhea and burns.
Lemon Essential Oil - Use lemon essential oil to enhance the flavor of the muffins. Due to its significant limonene content, it may support a healthy digestive and nervous system.
Instructions
Preheat the oven to 375℉. Line a standard 12-cup muffin tin with cupcake liners.
Put butter in a medium-sized glass bowl, and cut the butter into pieces. Loosely cover the bowl with a paper towel and microwave the butter for 45 seconds or until melted.
Add the eggs and mix well.
Then, add salt, baking powder, vanilla extract, lemon essential oil, milk powder, sugar and use a wire whisk to mix thoroughly.
Next, add the flour alternately with the water.
Scrape the bottom and sizes of the bowl with a spatula.
Add the whole blueberries to the batter, stirring just to combine and distribute.
Do not over mix.
Use a ¼-cup ice cream scoop to transfer the batter into the prepared muffin tin.
Bake the muffins for about 28 minutes, or until they are light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.
Remove the muffin tin from the oven onto a wire rack and after about 5 minutes, transfer the muffins to the rack to cool.
Enjoy!!!
Substitutions
Instead of powdered milk and water, ½ cup of silky smooth soy milk or milk can be used.
Variations
For a more deluxe and professional look, sprinkle about ½ teaspoon of raw sugar atop each muffin before baking.
Equipment
Muffin Pan - There are many varieties of muffin pans on the market, but I stay royal to the old fashioned muffin pans.
Mixing Bowl - To speed up the process, I'd like to use glass mixing bowl to melt the butter in the microwave oven. Every kitchen can use a set of different sizes of glass mixing bowls.
Spatula - Since I spend a lot of time in the kitchen cooking and baking, I love this set of silicone spatula. They are food grade, heat resistant, flexible, lightweight and dishwasher safe.
Storage
I'd like to keep the muffins in room temperature for no more than two days because I like them fresh. If I can't consume a batch in two days, I freeze them and at any time when I want one, I reheat it in the microwave oven for 30 seconds.
Top tip
Since oven temperature could be different, I usually set the timer 2-3 minutes less than the recommended baking time and check the doneness and bake a little longer if necessary.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Easy Lemon Blueberry Muffins:
Easy Lemon Blueberry Muffins
Ingredients
- 8 ounces (113g) unsalted butter, at room temperature
- 2 large eggs
- ½ teaspoon salt
- 2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 3 drops lemon essential oil, doTerra brand
- 2 tablespoon milk powder
- ¾ cup granulated sugar
- ½ cup water
- 2 cups (240g) all-purpose flour
- 2 cups (280g) blueberries, fresh or frozen
Instructions
- Preheat the oven to 375℉. Line a standard 12-cup muffin tin with papers.
- Put the softened butter in a medium-size glass or microwave-safe bowl. Cover loosely with a paper towel and microwave it for 45 seconds, or until melted.
- Add the eggs. Mix well.
- Add in the salt, baking powder, vanilla extract, lemon essential oil, milk powder, and sugar. Mix well.
- Add the flour alternately with the water, mixing gently just to combine. Scrape the bottom and sides of the bowl.
- Add the blueberries to the batter, stirring just to combine and distribute.
- Scoop the batter by the heaping ¼-cupful into the prepared muffin pan. An ice cream scoop works well here.
- Bake the muffins for about 28 minutes, or until they are light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.
- Remove the muffin tin from the oven onto a rack. After about 5 minutes, transfer muffins to the rack to cool.
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