Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, blueberry lemon muffins. It is one of my favorites. This time, 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. This lemon-blueberry muffin recipe, the best I've ever tasted, was on the brain.
Blueberry Lemon Muffins is one of the most well liked of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Blueberry Lemon Muffins is something which I have loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can have 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 :
- Prepare 2 cups all purpose flour
- Get 1 1/2 tsp. baking powder
- Take 1/2 tsp. salt
- Make ready 1/2 cup unsalted butter, at room temperature
- Prepare 1 cup granulated sugar
- Get 2 large eggs, at room temperature
- Make ready Juice and Zest from 2 large lemons
- Get 1 tsp. vanilla extract
- Take 1/2 cup milk, at room temperature
- Take 1 cup blueberries, fresh or frozen (do not thaw if frozen)
- Take Lemon Glaze :
- Prepare 1 cup confectioners sugar
- Get 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. 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.
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.
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. 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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