Camilla Jessen
Tired of dry, crumbly muffins?
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Tired of dry, crumbly muffins? You’re not alone—and the editors at Freundin have discovered the surprisingly simple trick that transforms basic muffins into soft, flavorful delights.
Spoiler alert: it’s all about the lemon.
While muffins are a go-to treat for brunches, coffee breaks, and lunchbox snacks, they can often turn out disappointingly dry.
But there’s a natural solution hiding right in your fruit bowl. Adding fresh lemon juice to your muffin batter not only boosts flavor, it also locks in moisture, giving you tender muffins with a subtle citrus zing.
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The acidity in lemon juice helps tenderize the flour and keeps the texture light and soft—no more dense, dry disappointments.
Moist Lemon & Blueberry Muffins
Want to put this tip to the test? Here’s a foolproof recipe that’s as easy as it is delicious:
Ingredients:
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250 g flour
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150 g sugar
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2 tsp baking powder
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1 pinch of salt
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2 eggs
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120 ml oil
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120 ml milk
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Zest and juice of 1 organic lemon
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150 g blueberries
Instructions:
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Preheat your oven to 180°C (356°F) and line a muffin tin with paper cups.
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In a large bowl, mix the dry ingredients: flour, sugar, baking powder, and salt.
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In a separate bowl, whisk together the eggs, oil, milk, lemon juice, and zest.
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Add the wet mixture to the dry ingredients and stir just until combined—don’t overmix!
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Gently fold in the blueberries.
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Divide the batter evenly into the muffin cups and bake for about 20 minutes, or until golden brown and a toothpick comes out clean.
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Let them cool briefly in the tin, then transfer to a wire rack to cool completely.
Extra Tip for Lemon Lovers:
For a more intense lemon flavor, add a few drops of lemon oil to the batter. The result? Bright, zesty muffins that are moist, flavorful, and impossible to stop at just one.
Say goodbye to dry muffins forever—lemon is the secret ingredient your baking routine has been missing.
