Lemon Blueberry Muffins

5
(4)
  • Cooking and Prep: 35 m
  • Serves: 22
  • Contains:

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…

Ingredients (15)

Muffins

Crumbs

Glaze

Start Cooking

For the Muffins

Yields 22–24 muffins

  1. Preheat oven to 375 degrees Fahrenheit. Prepare two muffin tins with cupcake liners.

  2. In a large bowl, whisk together the flour, sugar, baking powder and kosher salt. Set aside.

  3. In a small bowl, whisk together eggs, yolk, lemon zest, milk, lemon juice and oil until well combined.

  4. 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.

  5. Fold in the fresh blueberries.

  6. Using a one-fourth-cup measuring spoon or an ice cream scoop, portion the batter into the prepared muffin pans.

  7. 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.

  8. 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.

  9. Bake for 18–20 minutes at 375 degrees. Allow the muffins to cool completely on a wire rack.

For the Lemonade Glaze

  1. 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.

  2. Drizzle the glaze over your finished muffins and serve!



  • Batsheva Fried

    Posted by Batsheva Fried |2020-09-27 13:20:14
    Replies:
    0
    0
  • Batsheva Fried

    Yum!
    Posted by Batsheva Fried |2020-09-27 13:20:26
    Replies:
    1
    0
  • Naomi Sara Macmull

    Delicious Muffins!

    These are so good even without the blueberries. They are light and moist and bake evenly. Perfect recipe!
    Posted by naomismac |2020-02-23 07:58:48
    Replies:
    1
    0
  • Chava Baila

    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 :)
    Posted by CBH |February 12, 2020
    Replies:
    Raquel Admin - Kosher.com Admin
    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.
    Posted by raquel_kosher|February 17, 2020
    0
    1
  • Leora Reid

    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.
    Posted by Leora1991 |November 20, 2019
    Replies:
    Raquel Admin - Kosher.com Admin
    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.
    Posted by raquel_kosher|November 26, 2019
    Chava Baila
    Did you end up trying it in a bundt tin? Would love to know if it worked!
    Posted by CBH|February 12, 2020
    0
    2
  • Malka Mandel

    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!
    Posted by thnkngboutu2002 |2019-11-05 22:37:18
    Replies:
    Raquel Admin - Kosher.com Admin
    We are so happy to hear that your friends and family enjoyed this recipe!
    Posted by raquel_kosher|November 18, 2019
    0
    1
 
Please Log in to post a review How'd it turn out? Write a review. SUBMIT
  • Batsheva Fried

    Yum!
    Posted by Batsheva Fried |2020-09-27 13:20:26
    Replies:
    1
    0
  • Naomi Sara Macmull

    Delicious Muffins!

    These are so good even without the blueberries. They are light and moist and bake evenly. Perfect recipe!
    Posted by naomismac |2020-02-23 07:58:48
    Replies:
    1
    0
  • Malka Mandel

    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!
    Posted by thnkngboutu2002 |2019-11-05 22:37:18
    Replies:
    Raquel Admin - Kosher.com Admin
    We are so happy to hear that your friends and family enjoyed this recipe!
    Posted by raquel_kosher|November 18, 2019
    0
    1
Please Log in to ask a question Write your question here POST
  • Chava Baila

    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 :)
    Posted by CBH |February 12, 2020
    Replies:
    Raquel Admin - Kosher.com Admin
    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.
    Posted by raquel_kosher|February 17, 2020
    0
    1
  • Leora Reid

    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.
    Posted by Leora1991 |November 20, 2019
    Replies:
    Raquel Admin - Kosher.com Admin
    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.
    Posted by raquel_kosher|November 26, 2019
    Chava Baila
    Did you end up trying it in a bundt tin? Would love to know if it worked!
    Posted by CBH|February 12, 2020
    0
    2
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