Easy Way to Cook Delicious Blueberry Lemon Muffins

Hey everyone, welcome to my recipe site. Today I will show you how to prepare a distinctive dish, Blueberry Lemon Muffins. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

Blueberry Lemon Muffins Recipe. 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.

You can have Blueberry Lemon Muffins using 14 ingredients and 7 steps. Here is how you cook that.

Ingredients of Blueberry Lemon Muffins

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

The tangy and sweet flavor of blueberry pairs well with citrus, and Lemon oil delivers that zest to this melt-in-your-mouth recipe.Lemon Blueberry Muffins look and taste like something out of a fancy bakery but even better because you get to eat them warm and so fresh out of the oven.That lemon glaze over the top is "optional.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.

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..

You can find all the tips to get a bakery-style.This is the best lemon-blueberry muffin recipe: sugar-crusted, lemony crumb, loaded with blueberries: what's not to love?This is a long-time family favorite recipe and always a crowd pleaser.

The muffins turned out so light, fluffy and flavorful that no one could tell they were healthy muffins masquerading as crazy-delicious muffins.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.These Lemon Blueberry Muffins were inspired by my Blueberry Lemon Ricotta Pancakes and my Bakery-Style Blueberry Muffins.The buttermilk and ricotta help to make the muffins nice and tender.