Cooking for a family, while making family time

Lemon & Blueberry Muffins

Lemon & Blueberry Muffins

My love for lemon runs deep! It’s such a versatile ingredient and I enjoy finding new ways to use it. A very dear friend of mine had just had a brand new baby and I wanted to bring her something yummy when I went to meet the baby. I went to make my tried and true blueberry walnut muffins but decided I’d switch my recipe up and bit. What resulted were these really yummy lemon and blueberry muffins I have since made twice again already!

Ingredients:

Makes 1 dozen muffins

Muffins:
1 1/4 cups flour
1/2 cup old fashion oats
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
2 tablespoons flax seed
1 egg
1/3 cup vegetable oil
1/3 cup milk
Juice of 1 lemon
1 cup fresh blueberries
1/4 cup almond slivers

Glaze Topping:
1 cup powdered sugar
1 lemon, juice and zest
1 teaspoon milk
Sprinkle of sugar

Method:

Preheat your oven to 350 degrees. In a stand mixer add all of the muffin ingredients except blueberries and almond slivers, mix on low until combined. Gently fold in blueberries and scoop into greased or lined muffin tin. Top each muffin with some almonds and bake for 22-25 minutes. While muffins bake, mix together your glaze. In a small bowl combine powdered sugar, lemon juice and milk. It’s important that you zest your lemon before juicing it. Set zest aside to top muffins later. When muffins are done baking place them on a cookie rack to cool. Drizzle glaze over top of each muffin while still warm, top with lemon zest and sprinkle of sugar. Let cool and enjoy! These will keep 5 days in an air tight container.

You will end up with more glaze than you need, but when’s a little extra icing ever been a problem? The icing will initially be almost clear as you can see below, but it will dry and harden more of a white color. My tip for this recipe and really any muffin or cupcake recipe is to use an ice cream scoop to portion out your batter. This will keep all of your muffins the same size. The muffins in this recipe don’t rise very much so I usually fill my muffin liners 3/4 of the way full.

I really love the tart afternote these muffins leave. They are still sweet enough to keep the kids happy but the extra crunch from the almonds and lemon flavor elevate them to keep adults happy too.

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