Easiest muffins I’ve ever made!
Lemon Blueberry Muffins are a perfect blend of tangy lemon and juicy blueberries, creating a burst of flavors in every bite. This article guides you through a detailed recipe, ensuring a delightful baking experience.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Granulated Sugar | 1/2 cup |
| Baking Powder | ½ teaspoon |
| Baking Soda | 1/4 teaspoon |
| Cinnamon | 1 teaspoon |
| Salt | 3/4 teaspoon |
| All-Purpose Flour | 2 ⅔ cups |
| Butter, softened | 1/4 cup |
| Vegetable Oil | 1/4 cup |
| Light Brown Sugar | 1/3 cup |
| Large Eggs | 2 |
| Vanilla Extract | 1 teaspoon |
| Milk | 1 cup |
| Fresh Blueberries | 1 ⅓ cups |
Glaze:
| Glaze Ingredient | Quantity |
|---|---|
| Butter, melted | 3 tablespoons |
| Confectioners’ Sugar | 1 cup |
| Vanilla | 1/2 teaspoon |
| Lemon Juice | 1 tablespoon |
| Hot Water | 1 tablespoon |
Instructions:
Step 1: Preheat the Oven
- Preheat your oven to 425 degrees F.
- Line 12 muffin cups with liners or spray with nonstick cooking spray.
Step 2: Prepare Lemon Sugar
- In a small bowl, combine lemon zest and granulated sugar.
- Use your fingertips to incorporate the zest into the sugar until moist and fragrant.
Step 3: Combine Dry Ingredients
- In another small bowl, whisk together baking powder, baking soda, cinnamon, salt, and all-purpose flour. Set aside.
Step 4: Prepare Wet Ingredients
- In the bowl of a stand mixer, beat butter, lemon sugar, and brown sugar until light and fluffy.
- Beat in eggs, one at a time, followed by vanilla and vegetable oil until just combined.
Step 5: Mix Dry and Wet Ingredients
- Stir in the flour mixture into the butter mixture alternately with milk, beginning and ending with the flour. Do not overmix.
- Gently fold in fresh blueberries.
Step 6: Fill Muffin Cups
- Divide the batter equally among the prepared muffin cups, smoothing the tops.
Step 7: Bake
- Bake in the preheated oven until the muffin tops are pale golden and springy to the touch, about 15 to 17 minutes.
- Rotate the muffin tin halfway through baking time.
Step 8: Cool and Transfer
- Cool the muffins in the tin for 5 minutes.
- Transfer them to a wire rack and let them cool for an additional 10 minutes.
Step 9: Prepare the Glaze
- In a medium bowl, mix melted butter, confectioners’ sugar, vanilla, lemon juice, and hot water. Whisk until smooth.
Step 10: Glaze the Muffins
- When the muffins have cooled slightly, dip the muffin crown into the glaze and allow it to harden.
- Repeat the dipping process for a second layer of glaze.
Step 11: Serve
- Once the glaze has hardened, your Lemon Blueberry Muffins are ready to be served!
