Hi, I am Clara. Today, I’m gonna show you how to prepare blueberry lemon muffins recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Blueberry Lemon Muffins Recipe
Blueberry Lemon Muffins is one of the most popular of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Blueberry Lemon Muffins is something which I’ve loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can cook blueberry lemon muffins using 14 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Blueberry Lemon Muffins:
- Prepare Muffin Batter :
- Make ready 2 cups all purpose flour
- Take 1 1/2 tsp. baking powder
- Take 1/2 tsp. salt
- Get 1/2 cup unsalted butter, at room temperature
- Prepare 1 cup granulated sugar
- Make ready 2 large eggs, at room temperature
- Take Juice and Zest from 2 large lemons
- Make ready 1 tsp. vanilla extract
- Take 1/2 cup milk, at room temperature
- Prepare 1 cup blueberries, fresh or frozen (do not thaw if frozen)
- Take Lemon Glaze :
- Get 1 cup confectioners sugar
- Get 2 tbsp. fresh lemon juice
Instructions 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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