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Dairy
Medium
35 Minutes
Diets 
Bright, fresh lemons and juicy, bursting blueberries, in a soft sponge topped with sweet crunch and a bit of lemonade glaze. You need this Lemon Blueberry Muffins recipe in your life. Warning: If you are on a diet, do NOT make these muffins! They are so good, you’ll want to eat every last one. Not that I would know…
3 and 1/4 cups flour
1 and 1/4 cups sugar
2 tablespoons Haddar Baking Powder
1 and 3/4 teaspoons Haddar Kosher Salt
2 eggs plus 1 yolk
2 lemons, zested
1 cup milk
1/4 cup lemon juice
3/4 cup oil
1 and 1/2 cups blueberries
1 tablespoon butter, softened
1/4 cup sugar
2 tablespoons Mishpacha Flour
1 tablespoon plus 1/4 teaspoon lemon juice
3/4 cup powdered sugar, such as Gefen Confectioners’ Sugar
Preheat oven to 375 degrees Fahrenheit. Prepare two muffin tins with cupcake liners.
In a large bowl, whisk together the flour, sugar, baking powder and kosher salt. Set aside.
In a small bowl, whisk together eggs, yolk, lemon zest, milk, lemon juice and oil until well combined.
Pour the wet ingredients into the bowl of dry ingredients. Mix gently until no more dry flour is found. Batter will have some lumps and that is good. Do not overmix.
Fold in the fresh blueberries.
Using a one-fourth-cup measuring spoon or an ice cream scoop, portion the batter into the prepared muffin pans.
Now make the crumb topping. In a small bowl, add the butter, sugar and flour. Use a fork or your fingers to mix until well combined and crumbly.
Sprinkle evenly over all of the muffins. Try to keep it inside the muffin cups. You don’t want the excess crumb mixture to burn on the top of your pan.
Bake for 18–20 minutes at 375 degrees. Allow the muffins to cool completely on a wire rack.
Yields 22–24 muffins
Now mix the lemonade glaze. In a small bowl, add lemon juice and powdered sugar. Whisk until very smooth. If the glaze is too tight to drizzle, then add an additional one-fourth teaspoon of lemon juice and mix.
Drizzle the glaze over your finished muffins and serve!
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Frozen blueberries Can I use frozen blueberries? I cant find fresh ones in Israel.
If yes, do I use the same amount? Do I need to defrost them first? Coat them in flour?
Thank you! looking forward to hearing from you 🙂
Yes, you can use frozen blueberries. Yes, use the same amount as fresh. Yes, you can coat them in flour or corn starch before so the muffin doesn’t become blue.
Would this work in a bundt tin? And could I substitute the milk for a dairy free alternative? Thank you I haven’t made it yet but would like to.
You can for sure substitute the milk for non-dairy milk. I am not sure about baking it in a bundt pan- usually, cake batters are thinner than muffin batters but not always. It may work, all you would need to do is adjust the cooking time.
Did you end up trying it in a bundt tin? Would love to know if it worked!
Yum!
Delicious Muffins! These are so good even without the blueberries. They are light and moist and bake evenly. Perfect recipe!
Absolutely decadent I don’t stop getting phone calls with people asking me for the recipe. They are aesthetically appealing and wrap beautifully for presentation. Thanks for a great recipe!
We are so happy to hear that your friends and family enjoyed this recipe!