Hello, I am Marie. Today, I will show you a way to prepare blueberry lemon muffins recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I will make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Blueberry Lemon Muffins Recipe
Blueberry Lemon Muffins is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Blueberry Lemon Muffins is something which I have loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can have blueberry lemon muffins using 14 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Blueberry Lemon Muffins:
- Get Muffin Batter :
- Make ready 2 cups all purpose flour
- Make ready 1 1/2 tsp. baking powder
- Make ready 1/2 tsp. salt
- Make ready 1/2 cup unsalted butter, at room temperature
- Take 1 cup granulated sugar
- Get 2 large eggs, at room temperature
- Get Juice and Zest from 2 large lemons
- Prepare 1 tsp. vanilla extract
- Get 1/2 cup milk, at room temperature
- Get 1 cup blueberries, fresh or frozen (do not thaw if frozen)
- Make ready Lemon Glaze :
- Make ready 1 cup confectioners sugar
- Get 2 tbsp. fresh lemon juice
Steps 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.
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