Friends, there is a combination that is better than lemon and blueberries? I combined the classic pair to create this fluffy and moist lemon blueberry muffin and they are very delicious! I was sure to include a lot of lemon flavor by incorporating lemon zests And The juice. Then, for the top things, I made a quick lemon glaze and rimmed the top. Believe me, these simple lemon blueberry muffins are just irreversible and they will not last long!
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Bakery-style lemon blueberry muffin
I have taken my best share of the muffin for years and I have brought my base recipe to a tea. It is light, fluffy, and always well -moist – dry, crisp muffin here! From there, I am experimenting with different mix-in. I have my love Apple Pal Cinnamon Muffin (You need to try warm, warm taste) but this homemade lemon blueberry muffin has definitely ranked the top spot in my list. They are bright and fresh and easy to create amazingly! This means that I can skip the coffee shop line, and when the bottom flies, a batch can whip a batch at home. Budget-friendly and delicious? Yes, please!
- You can easily stretch this flour and get 12 regular sized muffins. This will reduce the total cost per muffin and make sense to enjoy it! However, I wanted a jumbo-shaped, bakery-style muffin, so I divided into ten muffin wells in flour.
- The lemon glaze above is completely optional, but I rarely refuse the opportunity to make a simple glossy. You already have lemon enthusiasts and juice from making muffins, so you just need to add powdered sugar. I have the main pantry main that I like to put it in my hands on the occasion. But don't worry if you have nothing; You can skip the glaze and these muffins will still be delicious.
Lemon Blueberry Muffin Recipe
This simple lemon blueberry muffin recipe is made with juicy blueberries and is excellent with sweet lemon glaze. Efforts need to be made for this bakery -able behavior!
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- 2 Lemon ($ 1.16)
- 1 ¾ Cup All intentions flour ($ 0.36)
- 1 Tsp Baking powder ($ 0.06)
- 1 Tsp Soda baking ($ 0.04)
- ½ Tsp Salt ($ 0.02)
- ¼ Tsp Cinnamon ($ 0.03)
- 1 Cup Granulated sugar ($ 0.40)
- 4 Tbsp Salty butter, melted ($ 0.49)
- 2 Tbsp Cooking oil ($ 0.08)
- ½ Cup Simple yogurt, room temperature ($ 0.62)
- 2 Large eggs, room temperature ($ 0.74)
- 1 ½ Tsp Vanilla arc ($ 0.95)
- 1 Cup Blueberry ($ 1.50)
Glaz (optional)
- 1 Cup Powder ($ 0.55)
- 2 Tbsp Lemon ($ 0.00)
- 1 Tsp Lemon enthusiast ($ 0.00)
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Heat the oven at 350 ° F. Wash lemon, zest and juice. Set aside the enthusiasm of the lemon and the lemon juice.
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In a large bowl, combine the dry ingredients (flour, baking powder, baking soda, salt and cinnamon) until it comes together.
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Combine sugar, melted butter and oil in a separate bowl. Use a hand mixer to win the ingredients together until combined. Now add room temperature yogurt, room temperature eggs, vanilla extract, 2 tbsp lemon juice and 2 tsp lemon zest. Mix together using a mixer to combine.
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Like dry ingredients, add wet materials. Stir the couple together until they are together. Be careful not to overvix at this stage.
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Add the blueberries to the bowl and fold the flour until just combined.
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Divide the flour between ten or twelve grease or lining muffin wells.
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Bake 25 minutes or muffin until the toothpick cleaned in the center or in the center. Let the muffin cool around the minutes for minutes, then carefully loose the edges with a knife and transfer the wire to the wire rack to complete the cooling.
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As the muffin is cooling, make the glaz. In a small bowl, combine powdered sugar, 2 tbsp lemon juice and 1 tsp lemon zest. Once it is completely cooled, rimze the glaze on the muffin. Enjoy!
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- Fresh blueberries are my choice, but you can also use frozen blueberries. First they don't have to melt!
- Be sure to use the room temperature eggs and yogurt. Room temperature ingredients help to combine the flour easily and evenly.
- Do not overmix in flour. Overmiking will make the muffin light and fluffy rather than fluff. Combine the dry and wet materials without mixing together and there are no traces of dry flour in the bowl.
Service: 1MuffinCalories: 305KcelCarbohydrates: 54GProtein: 4GFat: 9GSodium: 324MillilgramFiber: 2G
Read our full At nutrition disconnection.
How to make Lemon blueberry muffin Step-by-step photos
Collect all your ingredients.
Preparation of lemon: Heat your oven at 350 ° F. Lemon to wash thoroughly, enthusiasm and 2 lemon. Now place the enthusiasm of the lemon and the juice on one side.
Mix dry materials: In a large mixing bowl, add 1 cup flour, 1 tsp baking powder, 1 tsp baking soda, 1 tsp salt and 1 tsp cinnamon. Stir together until it is combined.
Win in a different bowl: In a separate bowl, add 1 cup of granulated sugar, 4 tablespoons of salty butter and 2 tbsp cooking oil. Win these ingredients together using a hand mixer until combined.
Together: Now add 2 cups room temperature yogurt, 2 large room temperature eggs, 1 ½ tsp vanilla extract, 2 tbsp lemon juice and 2 tsp lemon zest. Use your hand mixer to combine everything.
Mix together with wet and dry materials: Add your wet material to the bowl of dry ingredients. Mix the flour in the flour until any trace of flour is combined. Be careful not to override the flour.
Blueberry: Fold 1 cup of fresh blueberry flour until just combined. Folding gently in blueberries will help prevent them from breaking and avoid overmixing in flour.
Put in a muffin tin: Evenly divide the batsmen in a muffin wells with ten (or twelve) aromatic or lining.
Bake: Bake your lemon blueberry muffin for 25 minutes, or until it is golden brown on it and the toothpick laid in the center until it comes out. Let them cool for about 5 minutes in a muffin pan before the edges carefully loose with the knife. Transfer the muffin to the wire rack to complete the cooling.
Make Glaze: While you are waiting for the muffin to cool down, you can make a glaze (this is alternative, but recommended!). Add 1 cup of powdered sugar to a small bowl.
In powdered sugar, add 2 tbsp lemon juice and 1 tsp lemon juice and combine.
Muffin to the top: Remove the glaze on your fresh baked blueberry lemon muffin. Enjoy!
Storage instructions
These lemons and blueberry muffins really store and my family loves to snack a week. Once cool and glossy, pop in airtight containers and keep them in the fridge for 4-5 days. Want to save some then? They freeze for 3 months – just be sure to freeze them without a glaze. You can melt them at room temperature, but if you are like me and can't wait, pop in the microwave quickly and to practice them for 30 seconds. If desired, add the glaze after melting.