Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, blueberry lemon muffins. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Blueberry Lemon Muffins is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Blueberry Lemon Muffins is something which I have loved my whole life. They’re fine and they look fantastic.
Try these delicious Lemon Blueberry Muffins with streusel crumb topping! This easy muffin recipe with Greek yogurt makes sweet, moist, bakery-style muffins. These lemon blueberry muffins are quick to make with a moist and tender center bursting with blueberries and perfectly golden brown tops.
To begin with this recipe, we must prepare a few components. You can have blueberry lemon muffins using 14 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Blueberry Lemon Muffins:
- Make ready Muffin Batter :
- Prepare 2 cups all purpose flour
- Get 1 1/2 tsp. baking powder
- Get 1/2 tsp. salt
- Prepare 1/2 cup unsalted butter, at room temperature
- Prepare 1 cup granulated sugar
- Take 2 large eggs, at room temperature
- Get Juice and Zest from 2 large lemons
- Prepare 1 tsp. vanilla extract
- Prepare 1/2 cup milk, at room temperature
- Take 1 cup blueberries, fresh or frozen (do not thaw if frozen)
- Make ready Lemon Glaze :
- Take 1 cup confectioners sugar
- Take 2 tbsp. fresh lemon juice
Lemon Blueberry Muffins look and taste like something out of a fancy bakery but even better because you get to eat them warm and so fresh out of the oven. That lemon glaze over the top is "optional. Fresh lemons and blueberries, mixed with a sweet streusel topping, make for a fabulously delicious batch of homemade muffins! Lemon Blueberry Muffins - Fluffy and tender lemon muffins filled with blueberries and topped These Lemon Blueberry Muffins fall squarely into the "Company Muffin" category, and I couldn't be.
Instructions to make Blueberry Lemon Muffins:
- Preheat the oven to 350°F. Grease a 12 count standard size muffin tin or line with parchment liners and set aside.
- In a medium bowl, whisk together the flour, baking powder and salt. Set this aside.
- In a large bowl, use a hand mixer to beat the butter until it's creamy. Then beat in the sugar until it's fluffy and incorporated. Beat in the eggs, lemon juice, lemon zest, vanilla extract and milk and mix until it is all combined.
- Add the dry to the wet and mix until just combined, do not overmix. Use a rubber spatula to gently fold in the blueberries.
- Pour the muffin batter into the prepared muffin tins and bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.
- For the glaze, whisk together the confectioners sugar and lemon juice. Drizzle it over the muffins after they have cooled completely. Store them in an airtight container at room temperature for 3-4 days. Or they'll store an extra day or so if you keep them in the fridge instead.
The most easy, soft and fluffy Blueberry Muffins flavored with fresh lemons just picked from my lemon tree! You can find all the tips to get a bakery-style. The muffins turned out so light, fluffy and flavorful that no one could tell they were healthy muffins masquerading as crazy-delicious muffins. The tangy and sweet flavor of blueberry pairs well with citrus, and Lemon oil delivers that zest to this melt-in-your-mouth recipe. These Blueberry Lemon Muffins are everything I want from a blueberry muffin.
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