Lemon Blueberry Muffins
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.
12 Servings
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.