Blueberry Muffins with Lemon Zest and Ginger
Blueberry muffins are a classic treat, but adding lemon zest and a touch of ginger takes them to the next level. The bright citrusy flavor enhances the sweetness of the blueberries, while ginger adds a subtle warmth that makes these muffins irresistibly delicious. Whether you’re making them for breakfast, a snack, or a special treat, this recipe is simple and packed with flavor.
Why You’ll Love These Muffins
These muffins are soft, moist, and bursting with fresh blueberries. The combination of lemon zest and ginger adds depth, creating a perfect balance of sweet and tangy flavors. Plus, they come together quickly, making them an easy homemade treat whenever you crave something delicious.
Tips for Perfect Blueberry Muffins
- Enhance the lemony flavor: Mix the lemon zest with sugar before adding it to the batter. This helps release the oils in the zest, infusing the muffins with a stronger citrus aroma.
- Prevent blueberries from sinking: Toss the blueberries in a little flour before folding them into the batter. This helps distribute them evenly and prevents them from sinking to the bottom.
- Add blueberries when the batter is half-mixed: This ensures even distribution without overmixing, which keeps the muffins tender
- Don’t overmix the batter: Stir until just combined to keep the muffins light and fluffy. Overmixing can make them dense.
- Use fresh or frozen blueberries: If using frozen blueberries, don’t thaw them before adding them to the batter to avoid excess moisture.
- Check for doneness: Insert a toothpick into the center of a muffin; if it comes out clean, they’re ready. Overbaking can dry them out.
- Domed top: Bake muffins at a slightly higher temperature for the first five minutes to create a domed top.
Storing and Freezing Your Muffins
These blueberry muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to two days. For longer storage, keep them in the fridge for up to a week or freeze them for up to three months. To reheat, warm them in the microwave for a few seconds or let them thaw at room temperature.
Blueberries are not only delicious but also packed with health benefits. Learn more about their nutritional value in this Healthline article.
Make These Blueberry Muffins Your Own
Want to experiment with flavors? Try adding a splash of vanilla extract, swapping ginger for cinnamon, or using lime zest instead of lemon. You can also fold in some chopped nuts, like almonds or walnuts, for a bit of crunch.
These blueberry muffins are easy to make and full of flavor, making them a great addition to your baking routine. If you try them, let me know in the comments below! And don’t forget to check out my video to see exactly how I made them.
This recipe makes 6 muffins. For 12 muffins, simply double the quantities.
Blueberry Muffins With Lemon Zest and Ginger
Equipment
- 1 Muffin pan
Ingredients
- 1 cup (120g) flour
- 1/4 tsp salt
- 1/4 tsp ground ginger
- 1 tsp baking powder
- 1/2 cup (90g) sugar
- zest of 1 lemon
- 1 egg
- 1/4 cup (60ml) oil
- 1/2 cup (125ml) milk
- brown sugar for topping (optional)
Video
Instructions
Step 1: Preheat the oven
- Preheat your oven to 430°F (220°C). Line a 6-cup muffin tin with paper liners or lightly grease it.
Step 2: Mix the dry ingredients
- In a large bowl, whisk together the flour, baking powder, salt, and ground ginger.
Step 3: Infuse the lemon flavor
- In a separate small bowl, rub the lemon zest into the sugar with your fingers until fragrant. Add this mixture to the dry ingredients and mix well.
Step 4: Mix the wet ingredients
- In another bowl, whisk together the egg, oil, and milk until smooth.
Step 5: Prepare the blueberries
- Toss the blueberries with a small amount of flour to prevent them from sinking. Set aside.
Step 6: Combine the batter
- Add the wet ingredients to the dry ingredients, stirring gently. When the batter is about halfway mixed, fold in the floured blueberries. Do not overmix.
Step 7: Fill the muffin tins
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
Step 8: Add a finishing touch (optional)
- Sprinkle brown sugar on top of each muffin for a slightly crunchy topping.
Step 9: Bake the muffins
- Bake at 430°F (220°C) for 5 minutes, then reduce the temperature to 350°F (180°C) and bake for an additional 10 minutes, or until a toothpick inserted in the center comes out clean.
Step 10: Cool the muffins
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
If you love fruity muffins, you might also enjoy my Banana Walnut Muffins. They’re soft, flavorful, and packed with delicious banana and crunchy walnuts!