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cup unsalted butter, melted and cooled
Preheat oven to 375°F. Line 12 muffin cups with muffin papers.
Sift together the flour, baking powder and salt in a medium sized bowl.
In a large bowl, whisk together the eggs, milk, sugar, butter, vanilla and lemon zest. Add the dry ingredients to the wet ones and whisk to combine until smooth. Stir in the blueberries.
Divide the batter evenly between the muffin cups. Place in the oven and cook for 18-20 minutes, until a toothpick inserted in the center of one of the muffins comes out clean.
Let cool for 15 minutes before eating. Store leftovers in an airtight container.
Quick and Easy Lemon Blueberry Muffins
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 always happy that we did. Jump to the Lemon Blueberry Muffins Recipe or read on to see how we make them.
Citrus season has arrived here in Phoenix, therefore it’s time to bake up delicious citrus and lemon recipes. My father has a number of robust citrus trees in his yard, including a lemon tree. Because we always get a bounty of fresh citrus, in the past I’ve shared some of the recipes that I have made with the fruit from his trees.
Our orange loaf recipe is always a hit, as is the lemon loaf recipe I like to make. Lemon bars, lemon cookies and lemon cake are equally delicious. Previously I’ve made lemon blueberry bread, however my kids really love the portability of muffins. If blueberries are your first love, then make sure to whip up a batch of blueberry pancakes this weekend.
How to make lemon blueberry muffins
First and foremost, pick through those blueberries! If using fresh blueberries, pick out any stems or moldy berries…there’s always a couple bad ones in the bunch. Then give them a good rinse before starting.
Once the blueberries are prepped, start by combining the dry ingredients.
A unique step in this recipe is to rub the lemon zest into the sugar. Add the two ingredients to a large mixing bowl and use your fingers to rub the zest into the sugar. This helps release even more of that lemon flavor. If you’ve ever rubbed dry herbs when cooking, it’s the same principle. You’re releasing the natural oils to expose even more flavor.
Once combined, whisk in flour, baking powder, salt, and cinnamon. The cinnamon just adds a touch of warmth to the muffins but doesn’t actually provide much flavor. So don’t worry, they won’t taste like coffee cake!
At this point, you’ll mix in the washed blueberries into the dry ingredients. This coats them in the flour to prevent the berries from sinking to the bottom of the muffins.
In a separate smaller bowl, combine all of the wet ingredients. This includes, oil, canned coconut milk, lemon juice, eggs, and vanilla. Canned coconut milk is used here because of its richness. It has a high fat content to create a really moist muffin. I’ve listed some alternatives in the recipe card if you can’t get your hands on it.
Add the wet ingredients into the dry ingredients and use a rubber spatula to fold the two together. It’s really important not to over mix because we want a tender muffin, not a tough muffin.
Muffin crumble topping
Add the crumble topping before popping these muffins in the oven. Combine a flour, sugar, and melted butter to create a wet sand consistency. Crumble a hefty amount onto each muffin and bake!
How to Make This Lemon Blueberry Muffin Recipe
First, preheat your oven to 350 F and line a muffin tin with paper liners (or skip the liners and grease up the pan).
In a large bowl, mix together 2 cups flour, baking powder, and lemon zest.
In another bowl, whisk together the sugar and egg. Mix in the greek yogurt, vegetable oil, buttermilk, and lemon juice. Add the flour mixture and fold until it is almost fully combined.
In a small bowl, gently stir to coat the blueberries in the remaining tablespoon of flour. Then fold blueberries in batter.
The batter will be thick&ndashdon&rsquot worry, it&rsquos supposed to be!
Spoon the batter into each muffin cup until it is 2/3 full. I use a ¼ cup cookie scoop to ensure that they&rsquore all the same size. Set muffin tin aside while you make the topping.
In a medium-sized bowl, stir to combine the flour, brown sugar, granulated sugar, and cinnamon. Add sliced butter and cut the butter in with a fork or pastry cutter until the ingredients are combined and the topping is crumbly and resembles wet sand.
Sprinkle each muffin with 2 teaspoons of the streusel topping.
Bake muffins for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Allow muffins to cool for 5 minutes in the pan, then transfer to a wire rack to cool until ready to serve.
Enjoy as-is or top with butter for a delicious breakfast or snack.
- 2 cups all-purpose flour
- ⅔ cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup fresh blueberries
- 1 tablespoon grated lemon rind, divided
- ¾ cup low-fat buttermilk
- 3 tablespoons butter, melted
- 1 tablespoon fresh lemon juice, divided
- 1 large egg, lightly beaten
- Cooking spray
- ½ cup powdered sugar
. Lightly spoon flour into dry measuring cups level with a knife. Combine flour and next 4 ingredients in a medium bowl stir well with a whisk. Add blueberries and 2 teaspoons lemon rind toss gently. Make a well in center of mixture.
. Combine buttermilk, butter, 1 teaspoon lemon juice, and egg in a bowl stir well with a whisk.Add to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray.
. Bake at 400° for 17 to 18 minutes or until golden brown. Remove muffins from pan immediately cool on a wire rack.
. Combine powdered sugar, remaining 1 teaspoon lemon rind, and remaining 2 teaspoons lemon juice in a small bowl stir until smooth. Drizzle glaze evenly over muffins.
What makes this recipe the best
There are several things that make these muffins better than any other lemon muffin I’ve made before:
- Lemon zest, lemon juice and lemon glaze ensure that every bite of these muffins is loaded with bright lemony flavor.
- Sour cream makes these muffins extra moist and gives them a tender texture. The tang from the sour cream also complements the lemon.
- A splash of almond extract imparts a subtle almond flavor that goes great with lemon.
- Blueberries! Lemon and blueberries were made to be together. The pop of fresh blueberries takes these over the top!
- Lemon sugar crumb topping AND lemon icing. The perfect finishing touch on top of the muffins.
Yes. Keep the blueberries frozen and stir them in straight from the freezer. The smaller they are the better, since large (frozen) blueberries will hold quite a bit of moisture. Note: The color might bleed into the muffin batter a bit more than it would with fresh blueberries.
Sure! You’ll have a delicious lemon muffin.
Two large lemons should provide enough juice and zest for this recipe.
Nope. This batter is supposed to be thick. I recommend scooping it with an ice cream scoop to fill the muffin cups. It will likely be too thick to pour.
Lemon Blueberry Muffins
These Lemon Blueberry Muffins have a lemon sugar glaze. Moist and full of blueberries. A great breakfast treat!
- 2 cups flour
- 1/2 cup sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- zest of one lemon
- 1 egg
- 1 cup milk
- 1/2 cup softened butter
- 1 cup fresh or frozen blueberries
Preheat oven to 375 degrees and line muffin tin with foil liners (they prevent greasy bottoms) or spray muffin tins with cooking spray. Mix dry ingredients and set aside. With a mixer beat the egg, milk and butter. Add dry ingredients and mix until just combined. Do not overmix or you will have big cracks in your muffins. Stir in blueberries gently. Bake for 20-25 minutes or until tops just start to brown.
THE GREATNESS OF SIOUX HONEY ASSOCIATION CO-OP!
If I&rsquom cooking or baking with honey, it&rsquos got to be from Sioux Honey Association Co-op. I&rsquove shared, before, why Aunt Sue&rsquos Honey is a staple ingredient in my pantry. Not only am I a huge fan of the flavor and quality of using Aunt Sue&rsquos Honey in my recipes, but they have a VERY cool story too!
Sioux Honey is actually a co-op, not a corporation. This enables them to focus their attention on what&rsquos best for their beekeepers, their honey and their customers. The beekeepers are actually the operators of the co-op and they are the ones making the decisions to do what&rsquos best for the honey and the families who buy their honey.
I absolutely LOVE this and it makes me feel good to know I&rsquom feeding my family a product I can trust to be of the highest standard in the world of honey. Aunt Sue&rsquos Honey is conveniently found in most major grocery stores. You can also find their products online at www.siouxhoney.com. Be sure to head on over to the Sioux Honey website and watch the short video all about what makes Sioux Honey products so awesome!
Lemon Chia Seed Blueberry Superhero Muffins
For quarantine baking you can feel good about
- 2 cups almond flour
- 1 1/2 cups old-fashioned rolled oats (gluten-free if sensitive)
- 3 tablespoons chia seeds
- 1 teaspoon baking soda
- 1⁄2 teaspoon fine sea salt
- 3 eggs
- 1 cup grated yellow or white carrots (about 2 carrots), peeled
- 1⁄2 cup honey
- zest of 1 lemon
- 1/4 cup lemon juice (about 2 lemons)
- 1/4 cup virgin coconut oil, melted
- 1 cup blueberries (fresh or frozen)
Position a rack in the center of the oven. Preheat the oven to 350°F. Line a 12-cup standard muffin tin with paper muffin cups.
In a large bowl, combine the almond flour, oats, chia seeds, baking soda, and salt.
In a separate bowl, whisk together the eggs, carrot, honey, lemon zest, lemon juice, and melted coconut oil. Add to the dry ingredients, mixing until just combined. Stir in the blueberries.
Spoon the batter into the muffin cups, filling each to the brim. Bake until the tops are golden and a knife inserted in the center of a muffin comes out clean, 25 to 30 minutes.
GLUTEN-FREE: Use certified gluten-free oats. DAIRY-FREE. VEGETARIAN.
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