Lemon Blueberry Muffins with Lemon Glaze

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Every week, I try to challenge myself more and more when it comes to baking. And there's one thing I'm always nervous about working with: fruit. Now, I've worked with lemon and I love it. I made a Key Lime Pie once for my boyfriend but that was someone else's recipe. I'm not experienced or ready to try something super hard. I know my baking boundaries right now and I want to take it slow and learn all I can along the way. So my recipe for this week is a Lemon Blueberry Muffin with Lemon Glaze. I don't particularly like blueberries on their own but I love them in a muffin. 

One thing that has prepared me for these muffins is watching baking shows on the Food Network. I know to toss the blueberries in some flour before folding them into the batter. The quick flour toss will ensure that the blueberries won't fall to the bottom of the muffin but rather be distributed evenly throughout the muffins. I'm excited to try this trick for the first time. 


Lemon Blueberry Muffins

Ingredients: 

  1. 2 cups all-purpose flour
  2. 1 cup sugar
  3. 1 tablespoon baking powder
  4. 1/4 teaspoon salt
  5. 1 stick unsalted butter
  6. 1 cup milk
  7. 2 large eggs
  8. Zest 1 lemon
  9. Juice of 1 lemon
  10. 1 teaspoon vanilla extract
  11. 1 cup blueberries

Instructions: 

  1. Preheat oven to 375.
  2. Line muffin tin with paper or silicone liners. Set aside. 
  3. In a medium mixing bowl, sift together flour, baking powder, and salt. Whisk together until combined. 
  4. In a microwave safe bowl, soften the butter. Microwave for 20 seconds. 
  5. Whisk together milk, eggs, lemon zest, vanilla extract, and butter until combined. 
  6. Slowly add dry ingredients to wet ingredients. Be careful not to overmix. 
  7. Roll blueberries in 2 tablespoons of flour. Gently fold into batter.
  8. Scoop batter into muffin tin. Cook muffins for 25-27 minutes until golden brown or a toothpick comes out clean. 


Lemon Glaze

Ingredients: 

  1. 1 1/2 cups powder sugar
  2. Juice of 1 lemon
  3. Zest of 1 lemon
  4. Pinch of salt
  5. 1 drop of yellow get food coloring

Instructions:  

  1. Combine sugar, lemon juice, lemon zest, and salt in a small bowl. Mix until smooth. Add one drop of yellow food coloring. 
  2. Lightly drizzle glaze on each muffin with a spoon. 
  3. Let and set and harden for two hours.   


Phew, this recipe was one I was really worried about creating. I know I'm good with cupcakes and cookies; muffins are a whole other ball game. But I did it! I made lemon blueberry muffins that actually taste like lemon and blueberry! Because I put the lemon glaze on top, I wanted the lemon flavor in the muffin to be subtle. I love lemon but I don't love something that has too much lemon in it. I also didn't want to overshadow the blueberry flavor. If I were to do this recipe without the glaze on top, I would amp up the lemon flavor inside by adding another half of lemon zest and juice. 

The glaze was a perfect addition to this muffin, I think. I know some people think there shouldn't really be anything on top of a muffin other than a crumble but this really benefited the muffin. It has just the right lemon flavor to make these muffins lemony. And because the blue in the blueberries really stand out in these muffins, I wanted a little pop of yellow to make it Springy and fun, but they would look just as tasty without the pop of yellow too. 

What should I bake next? 

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