Recipe: Perfect Blueberry Lemon Muffins

Blueberry Lemon Muffins. Try these delicious Lemon Blueberry Muffins with streusel crumb topping! This easy muffin recipe with Greek yogurt makes sweet, moist, bakery-style muffins. These lemon blueberry muffins are quick to make with a moist and tender center bursting with blueberries and perfectly golden brown tops.

I've absolutely love the lemon and blueberry combination so I'm not sure why I haven't shared a lemon blueberry muffin recipe yet? But better late then never though. Lemon Blueberry Muffins-tender lemon muffins with juicy blueberries and a sweet lemon glaze! You can cook Blueberry Lemon Muffins using 14 ingredients and 7 steps. Here is how you cook that.

Ingredients of Blueberry Lemon Muffins

It's of Muffin Batter :.
You need 2 cups of all purpose flour.
Prepare 1 1/2 tsp. of baking powder.
It's 1/2 tsp. of salt.
Prepare 1/2 cup of unsalted butter, at room temperature.
Prepare 1 cup of granulated sugar.
You need 2 of large eggs, at room temperature.
Prepare of Juice and Zest from 2 large lemons.
It's 1 tsp. of vanilla extract.
You need 1/2 cup of milk, at room temperature.
Prepare 1 cup of blueberries, fresh or frozen (do not thaw if frozen).
Prepare of Lemon Glaze :.
You need 1 cup of confectioners sugar.
You need 2 tbsp. of fresh lemon juice.

Our boys are on a major muffin kick and I am ok with that because I love them too! This lemon-blueberry muffin recipe, the best I've ever tasted, was on the brain. The recipe comes from my mother via my aunt via The New York Times. A few notes Lemon Blueberry Muffins look and taste like something out of a fancy bakery but even better because you get to eat them warm and so fresh out of the oven.

Blueberry Lemon Muffins instructions

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..

That lemon glaze over the top is "optional. Lemon Blueberry Muffins are a delicious way to start the day. Bursting with flavor, the addition of lemon takes blueberry muffins to a whole other level. The muffins turned out so light, fluffy and flavorful that no one could tell they were healthy muffins masquerading as crazy-delicious muffins. When my sister and I spent the night at our grandmother's house, we often requested these muffins for breakfast.