Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, blueberry lemon muffins. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
These lemon blueberry muffins are quick to make with a moist and tender center bursting with blueberries and perfectly golden brown tops. We've been making these muffins for years and are. 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.
Blueberry Lemon Muffins is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Blueberry Lemon Muffins is something which I have loved my entire life.
To get started with this recipe, we must first prepare a few components. You can cook blueberry lemon muffins using 14 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Blueberry Lemon Muffins:
- Make ready Muffin Batter :
- Take 2 cups all purpose flour
- Get 1 1/2 tsp. baking powder
- Make ready 1/2 tsp. salt
- Get 1/2 cup unsalted butter, at room temperature
- Take 1 cup granulated sugar
- Make ready 2 large eggs, at room temperature
- Prepare Juice and Zest from 2 large lemons
- Prepare 1 tsp. vanilla extract
- Prepare 1/2 cup milk, at room temperature
- Make ready 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
Our boys are on a major muffin kick and I am ok with that because I love them too! The muffins turned out so light, fluffy and flavorful that no one could tell they were healthy muffins masquerading as crazy-delicious muffins. Try these delicious Lemon Blueberry Muffins with streusel crumb topping! This easy muffin recipe with Greek yogurt makes sweet, moist, bakery-style muffins.
Steps 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.
These lemon blueberry muffins are bursting with fresh blueberries and zesty lemon flavor. They're also incredibly moist and topped with a crunchy crumble topping with extra lemon zest. Lemon Blueberry Muffins are a delicious way to start the day. Bursting with flavor, the addition of lemon takes blueberry muffins to a whole other level. My sunny Lemon Blueberry Muffins recipe is the perfect fresh escape from the chaos of life and the right way to slow it all down.
So that is going to wrap it up for this exceptional food blueberry lemon muffins recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
