Description
Embark, on an experience with our irresistible Lemon Blueberry Muffins, where each ingredient comes together harmoniously to create a symphony of flavors. Imagine this; soft moist muffins filled generously with a medley of blueberries topped with a drizzle of tangy lemon glaze. The fable starts with the fragrance of grated lemon zest leading to a burst of citrusy bliss in every morsel. These muffins are a testament, to the assortment of butteriness, sweet sugar and the excellent balance of flour and leavening agents. They promise to take your breakfast or dessert table to heights as every bite tells a story of artistry and captures the essence of sunshine in a muffin.
Ingredients
1/2 c butter, softened
1 c sugar
2 large eggs
2 tablespoon grated lemon zest
2 c all-purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon cornstarch
1/2 teaspoon salt
4 tablespoon lemon juice (2 teaspoon lemon extract can be substituted)
1/2 c buttermilk
1 c fresh blueberries, washed and dried well
1 c frozen blueberries, rinsed and dried well
Lemon Glaze:
1 c powdered sugar
1–2 tablespoons lemon juice (more lemon juice can be added for a thinner glaze)
Instructions
Start by preheating your oven to 400°F. Either line the muffin pan, with liners. Grease it lightly.
In a bowl whisk together 2 cups of flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 tablespoon of cornstarch and 1/2 teaspoon of salt. Set this mixture aside for now.
In another bowl beat together 1/2 cup of softened butter and 1 cup of sugar until light and fluffy. Gradually add in the eggs one at a time mixing after each addition. Stir in the zest from two lemons (2 tablespoons).
Now it’s time to bring everything together. Add half of the dry mixture to the wet mixture and stir until just combined. Then incorporate 1/2 cup of buttermilk and 4 tablespoons of lemon juice into the batter. Finally add in the remaining mixture and stir gently until just combined.
Take care as you gently fold in one cup each of frozen blueberries into the batter. Be careful not to overmix; you want them evenly distributed without breaking berries.
Use a measuring cup. Scoop a quarter cup of batter into each muffin cup. Bake for 20 minutes or until a toothpick inserted comes out clean.
Allow muffins to cool in their pan for ten minutes before transferring them onto a cooling rack. If desired you can drizzle them with a glaze made by combining one cup of sugar with one, to two tablespoons of lemon juice.
Enjoy your blueberry muffins! Indulge, in these muffins a combination of lemon zest and the goodness of blueberries.
Notes
Embrace a gluten-free twist to this delightful recipe by substituting the all-purpose flour with a high-quality gluten-free flour blend. Ensure the blend contains xanthan gum to maintain the muffins’ structure. The result? An equally enchanting batch of Gluten-Free Lemon Blueberry Muffins, where every bite remains a celebration of zesty lemon and bursting blueberries.
- Prep Time: 10 mins
- Cook Time: 20 mins
