How to Cook Yummy Blueberry Lemon Muffins

Blueberry Lemon 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. Try these delicious Lemon Blueberry Muffins with streusel crumb topping!

That lemon glaze over the top is "optional. 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! You can have Blueberry Lemon Muffins using 14 ingredients and 7 steps. Here is how you cook that.

Ingredients of Blueberry Lemon Muffins

1. It's of Muffin Batter :.
2. You need 2 cups of all purpose flour.
3. Prepare 1 1/2 tsp. of baking powder.
4. Prepare 1/2 tsp. of salt.
5. Prepare 1/2 cup of unsalted butter, at room temperature.
6. Prepare 1 cup of granulated sugar.
7. You need 2 of large eggs, at room temperature.
8. You need of Juice and Zest from 2 large lemons.
9. Prepare 1 tsp. of vanilla extract.
10. Prepare 1/2 cup of milk, at room temperature.
11. Prepare 1 cup of blueberries, fresh or frozen (do not thaw if frozen).
12. You need of Lemon Glaze :.
13. You need 1 cup of confectioners sugar.
14. You need 2 tbsp. of fresh lemon juice.

I've absolutely love the lemon and blueberry combination so I'm not sure why I haven't shared a lemon blueberry muffin recipe yet? But better late then never though. 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. This lemon-blueberry muffin recipe, the best I've ever tasted, was on the brain.

Blueberry Lemon Muffins instructions

1. Preheat the oven to 350°F. Grease a 12 count standard size muffin tin or line with parchment liners and set aside..
2. In a medium bowl, whisk together the flour, baking powder and salt. Set this aside..
3. 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..
4. Add the dry to the wet and mix until just combined, do not overmix. Use a rubber spatula to gently fold in the blueberries..
5. 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..
6. Let the muffins cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely..
7. 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 recipe comes from my mother via my aunt via The New York Times. A few notes The tangy and sweet flavor of blueberry pairs well with citrus, and Lemon oil delivers that zest to this melt-in-your-mouth recipe. The muffins turned out so light, fluffy and flavorful that no one could tell they were healthy muffins masquerading as crazy-delicious muffins. 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.

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