Fluffy, buttery, with the softest muffin crumb & bursting with fresh fruit – these Lemon Blueberry Muffins with a sweet lemon glaze are springtime perfection in muffin form!

Biscuits are likely my most loved warm climate breakfast. So since it's formally April and I've waved farewell to the snow – unmistakably it's a great opportunity to change into the notorious biscuit man. 

Obviously – I'm not a man and don't live on Drury Lane. Also, in light of the fact that I dozed in on Sunday morning – they got to be evening biscuits rather breakfast. In any case, aside from those little subtle elements – I felt like a biscuit (wo)man expert with these Lemon Blueberry Muffins. Thus will you. 

They're cushioned, rich and have the gentlest biscuit piece. At that point the lemon and blueberry. Goodness my. It's really season flawlessness with the tart lemon and sweet blueberries. At that point we're finishing it off with a sweet lemon coat for an additional burst of lemon satisfaction. 

I guarantee – I'm not over offering here. These are only that tasty. 🙂

SO… Let's discussion regarding why?? 

Margarine. Great old, flavorful spread. 

2 eggs for a delicate biscuit surface. 

Harsh cream and buttermilk for the gentlest piece and impeccably soggy biscuits 

Naturally crushed lemon juice and get-up-and-go. No jug lemon squeeze here – generally your biscuits will taste excessively tart. 

What's more, blueberries. Since – well, they're scrumptious. 

At that point for the biscuit making strategy. It's critical when making biscuits that you don't over blend the hitter. Over blending makes biscuits that are intense, dry and loaded with air cavities/burrows. Which are unquestionably not qualities you need. To maintain a strategic distance from over blending it's truly essential to have your spread mellowed and your eggs, buttermilk and harsh cream at room temperature before beginning. This makes it much less demanding to combine everything without going insane. Keep in mind – biscuit hitter just should be simply joined. 

At last – to help your biscuits rise pleasantly, we're utilizing this decent little trap. To begin with we'll prepare them for 5 minutes at 425F, then 5 minutes at 400F – and after that complete off the heating at 375F. You won't expel the biscuits from the stove as you modify the temperature. By beginning at a higher temperature you'll actuate the heating powder to truly do its enchantment and make your biscuits rise pleasantly. Truly – it's the ideal trap for lovely biscuit tops.

The lemon coat truly takes these biscuits up an additional score (if that is conceivable). However, truly – they're supreme biscuit flawlessness. Whether you're having them for breakfast or evening espresso. Crisp natural product and feathery, rich delightfulness in essentially small cake shape. Furthermore, with tart lemon, overflowing with crisp blueberries and sprinkled with a sweet lemon coat – it's a great opportunity to get preparing!

Lemon Blueberry Muffins
Prep Time
15 mins
Cook Time
18 mins
Total Time
33 mins
Fluffy, buttery, with the softest muffin crumb & bursting with fresh fruit - these Lemon Blueberry Muffins have a sweet lemon glaze and are springtime perfection in muffin form!
Course: Breakfast
Servings12 Muffins
For the Muffins
  • 1 and 3/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter , softened to room temperature
  • 3/4 cup granulated sugar
  • 2-3 tablespoons lemon zest , about 1 lemon's worth
  • 2 large eggs , room temperature
  • 1 teaspoons and 1/2 vanilla
  • 2-3 tablespoons lemon juice , juice of one lemon
  • 1/3 cup sour cream , room temperature
  • 1/3 cup buttermilk , room temperature*
  • 1 cup and 1/2 fresh or frozen blueberries
  • 2 teaspoons all purpose flour
For the Glaze
  • 1 tablespoon fresh lemon juice
  • 1 cup icing sugar
  1. Preheat the oven to 425F degrees and line a 12 cavity muffin tin with muffin papers.
  2. In a large bowl whisk together the flour, baking powder and salt - about 15 seconds is more than enough.
  3. In a separate large bowl using hand-held or stand electric mixer beat together the butter, sugar and lemon zest on medium speed until light and fluffy in texture. Add in the eggs and vanilla and continue beating until well combined. Turn off the mixer and stir in the lemon juice and sour cream using a large wooden spoon or rubber spatula. Fold in about 1/2 of the flour mixture, followed by the buttermilk. Fold in the last half of the flour mixture until almost combined.
  4. In a small bowl, toss the blueberries with the 2 teaspoons of flour. Gently fold them into the muffin batter with your wooden spoon or rubber spatula.
  5. Spoon the muffin batter into your prepared muffin pan - filling each muffin cavity to the very top. Bake for 5 minutes at 425F. Turn down the oven and bake for 5 minutes at 400F. Finally, turn down the oven to 375F and continue baking for about 8 minutes or until an inserted toothpick comes out clean or with a few muffin crumbs. Do not remove the muffins from the oven as you adjust the oven temperature while baking.
  6. Once finished baking, remove the muffins from the oven and allow to cool in their pan for 10 minutes. Remove from the pan and continue cooling on a wire rack.
  7. As the muffins cool - make the glaze. In a small bowl whisk together the lemon juice and icing sugar. Then drizzle the glaze over the tops of the muffins.
Recipe Notes
*If you don't have buttermilk make your own by adding 1 teaspoon of distilled vinegar to a liquid measuring cup and filling to the 1/3 cup line with milk. Allow to sour for 5 minutes before using.
Hakan Yerlikaya
Hakan Yerlikaya

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