Fluffy Lemon Blueberry Muffins
Fluffy, protein- and fiber-rich lemon blueberry muffins enhanced with flax and chia seeds, perfect for breakfast or snacking.
Equipment
- 1 muffin pan
- 3 Mixing Bowls
- 1 Whisk
- 1 spatula
- 1 Cooling rack
Ingredients
- 1 cup white whole wheat flour
- 1 cup all-purpose flour
- ¼ cup flax seeds soaked 10 minutes in boiling water, drained
- ¼ cup chia seeds soaked 10 minutes in boiling water, drained; optional: replace with extra flax
- 1.5 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup unsalted butter room temperature
- ½ cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 small lemon zest only
- ¾ cup buttermilk
- 2 cups blueberries washed and drained
- Coarse sugar for sprinkling (optional)
Instructions
- Preheat and Prepare Muffin Pan: Preheat your oven to 375°F (190°C) to ensure even baking. Line a 12-cup muffin pan with paper liners or lightly grease each cup with butter or cooking spray to prevent sticking. Setting up the pan first ensures smooth batter transfer and perfectly shaped muffins.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the white whole wheat flour, all-purpose flour, baking powder, baking soda, and salt. Add the soaked and drained flax and chia seeds, stirring gently to evenly distribute them. This step ensures the leavening agents and seeds are well-incorporated for a uniform rise and texture.
- Cream Butter and Sugar: In a separate medium bowl, use a hand or stand mixer to beat the unsalted butter and brown sugar together for 2–3 minutes until light, fluffy, and pale in color. Creaming incorporates air, which helps make the muffins tender and soft while balancing the natural sweetness of the brown sugar.
- Add Eggs and Flavorings: Add the eggs one at a time to the creamed butter and sugar mixture, beating well after each addition for full incorporation. Stir in the vanilla extract and lemon zest, which infuse a bright, fresh flavor into the batter while maintaining a silky consistency.
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredient mixture into the wet ingredients, mixing gently until just combined. Avoid overmixing to prevent dense muffins, while ensuring there are no dry streaks of flour left in the batter.
- Fold in Blueberries: Carefully fold the blueberries into the batter using a spatula, gently lifting and turning them to avoid breaking or crushing. This technique keeps the berries intact, ensuring pockets of juicy sweetness in every bite.
- Fill Muffin Cups and Add Topping: Spoon the batter into the prepared muffin cups, filling each one to the top for tall, full muffins. Optionally, sprinkle coarse sugar on top to create a lightly crisp, golden crust that adds a satisfying crunch.
- Bake to Perfection: Place the muffin pan in the preheated oven and bake for 25 minutes, or until a toothpick inserted into the center comes out clean. The muffins should be lightly golden on top with a tender, moist interior, and the aroma of lemon and blueberries filling your kitchen.
- Cool on a Wire Rack: Remove the muffins from the oven and let them rest in the pan for 5 minutes before transferring them to a cooling rack. Cooling ensures the muffins set properly, preventing them from becoming soggy and making them easier to enjoy or store.
Notes
- For extra moisture, always soak flax and chia seeds in hot water before adding to the batter.
- Use fresh or frozen blueberries; if using frozen, do not thaw to prevent the batter from turning purple.
- Avoid overmixing once the dry ingredients are added; overmixing can make muffins dense.
- Coarse sugar sprinkled on top adds a subtle crunch and a decorative touch but is optional.
- Muffins can be customized with lemon juice or zest variations for a brighter citrus flavor.
- Ensure buttermilk is at room temperature to blend more easily with butter and eggs.
- Baking times may vary slightly depending on your oven; always check doneness with a toothpick.
