Ingredients
Method
- Preheat your oven to 375 degrees Fahrenheit. Line a muffin pan with cupcake liners or lightly coat with cooking spray.
- In a large bowl, sift together 2 cups flour, ¾ cup sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, and ½ teaspoon salt. Set aside.
- In a medium bowl, mix together the ½ cup milk, ⅓ cup lemon juice, and zest. Stir the mixture well, and you'll notice it starts to curdle due to the acidity of the lemon juice. Allow to sit for 1 minute. Whisk in 2 eggs until smooth. Add the cooled melted butter and whisk until combined. Add wet mixture to flour mixture and stir until combined. Dough will be lumpy and bubbly.
- Toss 1 cup fresh or frozen blueberries in 1 teaspoon flour to evenly coat blueberries. Gently fold in blueberries.
- Fill each cupcake liner with the muffin batter. Bake in the preheated oven for 18 to 22 minutes or until the tops are lightly browned and a toothpick inserted into the center comes out clean. You can also check if the tops bounce back when lightly pressed, or use a thermometer to ensure the internal temperature reaches between 190 and 200 degrees Fahrenheit.
- Once baked, let the muffins cool on a rack for a few minutes before removing them from the pan. Enjoy them immediately or store them in an airtight container once completely cooled for up to 4 days.
Notes
Pastry flour or all-purpose flour Note: Choose your flour based on the texture you prefer for your muffins. If you like them light and fluffy with a slight flakiness, pastry flour is the way to go. For a sturdier, more substantial texture, opt for all-purpose flour. Whichever you choose, make sure to follow the flour measuring tip below to avoid using too much flour.
Flour Measuring Tip: For precise measurements, it's important to avoid scooping flour directly from the container. Instead, use a spoon to gently fill your measuring cup. Then, level off the excess flour with a knife. This simple technique guarantees accurate amounts, resulting in consistent and delicious muffins every time you bake.
Milk Selection Note: We've extensively experimented with different types of milk in this recipe, such as cow's milk, almond milk, and coconut milk. Each option produces delightful results, giving you the freedom to use whichever milk you prefer or have on hand without compromising on flavor.