Blueberry Muffins with Lemon Zest is the perfect comforting meal for busy weeknights! This dish combines tender chicken, fresh broccoli, hearty rice, and gooey melted cheese for a flavor-packed casserole that the whole family will love. It’s simple to prepare, making it a go-to recipe when you need something quick, filling, and delicious!
Table of Contents
- Blueberry Muffins with Lemon Zest Recipe
- Ingredients for Blueberry Muffins with Lemon Zest
- How to Make Blueberry Muffins with Lemon Zest
- Tips for Making Blueberry Muffins with Lemon Zest
- Make-Ahead Instructions
- Storing Leftovers
- Freezing Blueberry Muffins with Lemon Zest
- Reheating Blueberry Muffins with Lemon Zest
- Serving Suggestions
- FAQs
- Try these Blueberry Muffins with Lemon Zest related recipes next!
- Blueberry Scones
- Lemon Poppy Seed Muffins
- Breakfast Smoothie
- Banana Bread
Blueberry Muffins with Lemon Zest Recipe
- Perfect for Busy Mornings. These blueberry muffins are not only easy to make but also quick to grab and go, making them ideal for hectic mornings.
- Bright and Flavorful. The addition of lemon zest elevates these muffins, providing a refreshing twist that perfectly complements the juicy blueberries.
Ingredients for Blueberry Muffins with Lemon Zest
- All-Purpose Flour: The foundation for the muffins, providing structure and texture.
- Granulated Sugar: Adds sweetness to the muffins, balancing the tartness of the blueberries and lemon.
- Baking Powder: This leavening agent is essential for fluffy muffins.
- Salt: Enhances the flavor of the muffins by balancing sweetness.
- Unsalted Butter: Melts into the batter for moist and rich muffins.
- Egg: Acts as a binding agent to hold the muffins together.
- Milk: Adds moisture to the muffin batter.
- Lemon Zest: Provides a fresh citrus flavor that brightens the muffin.
- Fresh Blueberries: Bursting with flavor, these are the star ingredient!
How to Make Blueberry Muffins with Lemon Zest
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Melt the butter and let it cool slightly. In another bowl, combine the melted butter, egg, milk, and lemon zest.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the fresh blueberries, being careful not to overmix.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool for a few minutes in the pan before transferring to a wire rack to cool completely.
Tips for Making Blueberry Muffins with Lemon Zest
- Use Fresh Blueberries: For the best flavor, opt for fresh blueberries. However, frozen blueberries can also be used if necessary, just be sure to not thaw them.
- Don’t Overmix: Mix the batter until just combined to ensure your muffins remain light and fluffy.
- Add More Zest: If you love lemon flavor, feel free to add an extra teaspoon of lemon zest for a more vibrant taste!
Make-Ahead Instructions
- Prepare the muffin batter up to the point before adding blueberries, cover and refrigerate for up to 24 hours.
- Alternatively, you can bake the muffins ahead of time and freeze them for later, perfect for busy mornings!
Storing Leftovers
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator where they can last up to a week.
Freezing Blueberry Muffins with Lemon Zest
- Once cooled, wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag.
- Label the bag with the date and freeze for up to 3 months for best taste.
Reheating Blueberry Muffins with Lemon Zest
- To reheat, microwave a muffin for 10-15 seconds or until warmed through.
- For a crispier texture, place a muffin in the oven at 350°F (175°C) for 5-7 minutes.
Serving Suggestions
- Pair with a refreshing smoothie for a balanced breakfast.
- Serve alongside a fruit salad for a satisfying brunch.
FAQs
Can I use frozen blueberries?
Yes, you can use frozen blueberries. Do not thaw them before adding them to the batter.
Can I make this recipe gluten-free?
Absolutely! You can substitute all-purpose flour with your favorite gluten-free flour blend.
How long will the muffins last?
Stored in an airtight container, they will last for up to 3 days at room temperature or up to a week in the fridge.
Can I add nuts to the muffins?
Yes, chopped walnuts or pecans would be a delightful addition!
Do these muffins freeze well?
Yes, these muffins freeze beautifully, making them a great make-ahead breakfast option!
