Lemon Blueberry Muffins with Glaze
Introduction
There’s nothing quite like the smell of freshly baked muffins wafting through your kitchen. These lemon blueberry muffins with a tangy glaze are the perfect treat for breakfast or anytime you’re in the mood for something sweet and satisfying. Bursting with juicy blueberries and a hint of refreshing lemon, these muffins are sure to become a favorite in your household.
Ingredients
For the muffins:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Steps
1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, combine the melted butter, milk, eggs, lemon zest, and vanilla extract. Mix well.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can result in dense muffins.
5. Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
6. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. While the muffins are baking, prepare the glaze by whisking together the powdered sugar and fresh lemon juice until smooth.
9. Once the muffins are done, remove them from the oven and allow them to cool in the tin for a few minutes. Then transfer them to a wire rack to cool completely.
10. Drizzle the glaze over the cooled muffins, allowing it to drip down the sides.
Variations
These lemon blueberry muffins are delicious as is, but you can also experiment with a few variations to suit your taste:
- Add a streusel topping by combining 1/4 cup flour, 1/4 cup granulated sugar, and 2 tablespoons cold butter. Sprinkle this mixture over the muffin batter before baking.
- For an extra burst of lemon flavor, add a teaspoon of lemon extract to the batter.
- Swap the blueberries for other berries such as raspberries or blackberries.
- For a healthier twist, substitute half of the all-purpose flour with whole wheat flour.
Tips
Follow these tips to ensure your lemon blueberry muffins turn out perfectly:
- Use fresh, ripe blueberries for the best flavor and texture. If using frozen blueberries, do not thaw them before adding to the batter.
- Zest the lemons before juicing them to make the process easier.
- Avoid overmixing the batter to prevent dense muffins. Stir until just combined.
- Allow the muffins to cool completely before drizzling them with the glaze to prevent it from melting too quickly.
- Store any leftover muffins in an airtight container at room temperature for up to 3 days.
Conclusion
Lemon blueberry muffins with glaze are a delightful treat that combines the bright flavors of lemon and the juicy sweetness of blueberries. Whether enjoyed for breakfast, as a snack, or for dessert, these muffins are sure to please. With their moist and tender crumb, they are a true crowd-pleaser that can be easily customized to suit your preferences. So, gather your ingredients and get ready to indulge in a homemade batch of these irresistible muffins.
FAQs
1. Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries in this recipe. Just make sure not to thaw them before adding them to the batter.
2. Can I use lemon juice instead of lemon zest?
Lemon zest adds a concentrated burst of flavor that lemon juice alone cannot replicate. It’s best to use both for the best results.
3. Can I make these muffins ahead of time?
Absolutely! These muffins can be made a day in advance. Just store them in an airtight container at room temperature.
4. Can I freeze these muffins?
Yes, these muffins can be frozen. Allow them to cool completely, then wrap them tightly in plastic wrap or place them in a freezer-safe container. They can be stored in the freezer for up to 3 months. Thaw them at room temperature before enjoying.
