Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, blueberry lemon muffins. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Blueberry Lemon Muffins is one of the most favored of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Blueberry Lemon Muffins is something that I’ve loved my whole life. They’re nice and they look fantastic.
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. Try these delicious Lemon Blueberry Muffins with streusel crumb topping!
To get started with this recipe, we must prepare a few ingredients. You can cook 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
- Make ready 1/2 cup unsalted butter, at room temperature
- Make ready 1 cup granulated sugar
- Get 2 large eggs, at room temperature
- Make ready Juice and Zest from 2 large lemons
- Take 1 tsp. vanilla extract
- Make ready 1/2 cup milk, at room temperature
- Get 1 cup blueberries, fresh or frozen (do not thaw if frozen)
- Get Lemon Glaze :
- Prepare 1 cup confectioners sugar
- Take 2 tbsp. fresh lemon juice
Lemon Blueberry Muffins-tender lemon muffins with juicy blueberries and a sweet lemon glaze! Our boys are on a major muffin kick and I am ok with that because I love them too! 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. These lemon blueberry muffins are bursting with fresh blueberries and zesty lemon flavor.
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.
They're also incredibly moist and topped with a crunchy crumble topping with extra lemon zest. This lemon-blueberry muffin recipe, the best I've ever tasted, was on the brain. The recipe comes from my mother via my aunt via The New York Times. The tangy and sweet flavor of blueberry pairs well with citrus, and Lemon oil delivers that zest to this melt-in-your-mouth recipe. Fresh lemons and blueberries, mixed with a sweet streusel topping, make for a fabulously delicious batch of homemade muffins!
So that is going to wrap it up for this special food blueberry lemon muffins recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
