Lemon Blueberry Muffins - stmarys-felpham.co.uk

These lemon blueberry muffins have simply the precise candy and citrusy kick! Drizzle with a lemon glaze and so they’re irresistible.

What’s higher than the mix of zingy lemon and pure candy blueberry? These Lemon Blueberry Muffins are the epitome of the pairing, with a vibrant citrusy kick from the lemon and studded with pops of purple berries. Heighten the flavour with a lemon drizzle, which takes these muffins from good to wow. This spin on our basic blueberry muffins is a brand new favourite over right here. Right here’s the way it’s finished!

Table of Contents

Elements for lemon blueberry muffins

Our Traditional Blueberry Muffins are a favourite round right here, and we designed these to not require lemon for ease of the recipe. However for those who’ve obtained a lemon round or for those who’re craving this tasty combo: blueberry lemon muffins are the place it’s at. Right here’s what you’ll want for this recipe:

All-purpose flour
Granulated sugar
Cinnamon, baking powder, and salt
Eggs
Vegetable oil
Greek yogurt
Milk
Lemon juice and lemon zest
Blueberries

For the lemon glaze

In our opinion, these lemon blueberry muffins aren’t full with out the lemon glaze. After all, you may make them with out: and it truly simplifies storage (see under). However the glaze provides simply the precise pop of candy citrusy lemon: it’s like including a number of extra pinches of salt to a savory dish to deliver out the flavour much more.

Ideas for lemon blueberry muffins

Able to bake up your lemon blueberry muffins? Listed here are a number of tricks to what makes this recipe work:

Add a hefty quantity of lemon zest. 1 ½ tablespoons lemon zest may appear to be rather a lot, but it surely’s essential for the lemon taste. That is the quantity you will get from 1 massive or 2 small lemons.
Resist the urge to overmix. Overmixing muffin batter causes holes within the crumb and a denser texture. Combine simply till the streaks of flour disappear.
Baking at 400 levels makes a taller muffin. After experimenting for years, our favourite temperature for baking muffins is 400 levels Fahrenheit (versus 350 which is commonplace). It makes a taller and fluffier muffin: and it’s faster to bake!

Storage information

The lemon glaze provides a bit of complication to the storage information for these lemon blueberry muffins. Listed here are greatest practices:

Room temperature: Retailer at room temperature in a sealed container lined with a paper towel to soak up further moisture. Iced muffins final about 2 days and un-iced final about 4 days.
Fridge: Retailer refrigerated with out glaze for as much as 1 week or extra (permit to come back to room temperature earlier than serving).
Frozen: Freeze un-iced muffins in a sealable container and retailer as much as 3 months. Add the glaze as soon as they’re defrosted.

Extra muffin recipes

Like to bake? Listed here are a number of extra of our favourite muffin recipes:

This lemon blueberry muffins recipe is…

Vegetarian.

Description

These lemon blueberry muffins have simply the precise candy and citrusy kick! Drizzle with a lemon glaze and so they’re irresistible.

1 ½ cups blueberries
2 cups all-purpose flour
1 cup granulated sugar, plus extra for sprinkling
1 teaspoon cinnamon
1 tablespoon baking powder
½ teaspoon kosher salt
2 eggs
½ cup vegetable oil
½ cup Greek yogurt (or bitter cream)
¾ cup milk
1 teaspoon plus 1 tablespoon lemon juice, divided
1 ½ tablespoons lemon zest (1 massive or 2 small lemons)
½ cup powdered sugar (for the glaze)

Preheat: Preheat the oven to 400 levels Fahrenheit. Spray an ordinary 12-cup muffin tin with cooking spray or add muffin cup papers.
Wash and dry the blueberries.
Make the batter: In a big bowl, whisk the all-purpose flour, sugar, cinnamon, baking powder, and salt. In a separate medium bowl, whisk the eggs, then whisk within the vegetable oil, yogurt, milk, the 1 teaspoon lemon juice and the lemon zest till easy. Stir the moist components into the dry components with a spatula till a thick dough varieties. Fold the blueberries into the batter with a spatula.
Scoop the batter evenly into the muffin cups: the cups will probably be full to the highest, utilizing a few heaping ¼ cup per muffin. Sprinkle the tops with a pinch of granulated sugar.
Bake: Bake the muffins for 18 to twenty minutes, till puffed and golden and a toothpick comes out clear. Cool for five minutes within the pan, then switch to a rack to chill totally, about 1 hour.
When able to glaze, in a medium bowl combine collectively the 1 tablespoon lemon juice and the powdered sugar till a thick icing varieties. If the feel just isn’t drizzlable, add a number of extra drops lemon juice and proceed stirring till it comes collectively. Drizzle a small quantity with a fork over every of the muffins. (If you happen to like a big amount of icing, make it with 1 ½ tablespoons lemon juice and ¾ cup powdered sugar.)
Eat the muffins instantly. Retailer at room temperature in a sealed container lined with a paper towel to soak up further moisture, about 2 days if iced or 4 days if un-iced. Retailer refrigerated with out glaze for as much as 1 week or extra (permit to come back to room temperature earlier than serving), or frozen with out glaze for as much as 3 months.