Mackinac Lemon-Blueberry Muffins are a delightful treat that will brighten your day! With zesty lemon and sweet blueberries, these muffins are simple to make and perfect for any occasion. They’re soft, fluffy, and bursting with flavor, making them an excellent choice for breakfast, snacks, or even brunch with friends and family.
Why Make This Recipe
These muffins are a great way to start your morning. They’re quick to prepare and bring a taste of summer right to your kitchen. Plus, they are a wonderful way to use up fresh blueberries and add a little zing with lemon. Making these muffins can become a beloved weekend ritual, and they also make your home smell amazing while baking!
How to Make Mackinac Lemon-Blueberry Muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
- 1 tablespoon lemon juice
Directions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the buttermilk, vegetable oil, egg, lemon zest, and lemon juice.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
How to Serve Mackinac Lemon-Blueberry Muffins
These muffins are best enjoyed warm or at room temperature. Serve them with a little butter or a drizzle of honey for extra flavor. They pair wonderfully with a cup of coffee or tea, making for a delightful breakfast or afternoon snack.
How to Store Mackinac Lemon-Blueberry Muffins
To store your muffins, place them in an airtight container at room temperature for up to three days. If you want them to last longer, you can freeze them. Just make sure to wrap them well in plastic wrap and then in foil to prevent freezer burn. They can be frozen for up to three months.
Tips to Make Mackinac Lemon-Blueberry Muffins
- Make sure not to overmix the batter; this will keep your muffins fluffy.
- Use fresh blueberries for the best flavor, but frozen blueberries can work too—just don’t thaw them before folding into the batter.
- Feel free to add a little more lemon zest if you like a stronger lemon flavor!
Variation
You can customize these muffins by adding nuts like walnuts or pecans for a nice crunch. Another great variation is to swap some of the all-purpose flour with whole wheat flour for a healthier option.
FAQs
Q: Can I use frozen blueberries instead of fresh?
A: Yes, you can use frozen blueberries. Just add them directly to the batter without thawing.
Q: How can I make these muffins healthier?
A: Try using whole wheat flour and reducing the sugar. You can also substitute applesauce for some of the oil.
Q: Can I make mini muffins with this recipe?
A: Absolutely! Just reduce the baking time to about 10-12 minutes, and keep an eye on them while baking.
Enjoy your baking, and I hope these muffins become a family favorite!