Fruit
Lemon Blueberry Muffins
- Prep time 15 minutes
- Cook time 20 minutes
- makes 20
What You'll Need
Ingredients
-
2 & 1/2 cups
unbleached, all-purpose flour
-
3/4 cup
granulated sugar
-
1/2 teaspoon
salt
-
2 & 1/2 teaspoons
baking powder
-
1/4 teaspoon
baking soda
-
1 cup
plain Greek yogurt
-
1/2 cup
unsalted butter, melted
-
2
large eggs, lightly beaten
-
1 teaspoon
vanilla extract
-
1/2 teaspoon
lemon extract
-
1 tablespoon
lemon zest (about 1 lemon)
-
1 & 1/2 cups
fresh blueberries
-
1/4 cup
granulated sugar
-
1/4 cup
unbleached, all-purpose flour
-
1/4 teaspoon
salt
-
1/2 teaspoon
ground cinnamon
-
2 tablespoons
unsalted butter, room temperature
-
1 cup
powdered sugar
-
2 tablespoons
cold milk
-
1 & 1/2 tablespoons
lemon zest (about 1 lemon)
-
1 & 1/2 teaspoons
lemon extract
Directions
- Preheat oven to 400°F. Prepare muffin tin by lining with cupcake liners or greasing the tins with butter.
- In a large mixing bowl, whisk together flour, sugar, salt, baking powder and baking soda.
- In a small mixing bowl, beat together Greek yogurt, melted butter, eggs, vanilla and lemon extract until smooth.
- Slowly stir wet ingredients into dry ingredients until thoroughly combined.
- Carefully fold in fresh blueberries and lemon zest.
- Spoon Blueberry Muffin batter into muffin tins; fill each cup about 2/3 full.
- In a small mixing bowl combine sugar, flour, salt, ground cinnamon and butter. Stir together until mixture has a crumbly texture. Note: Add extra flour to thicken the topping or add more butter to soften the topping.
- Sprinkle cinnamon crumble topping on top of muffin batter.
- Bake for 18-20 minutes until they are golden brown and a toothpick comes out clean. Allow muffins to cool for 5-10 minutes.
- In a small mixing bowl with a lid, beat together powdered sugar, milk, lemon zest and lemon extract until smooth. Cover bowl and set to the side.
- Using a spoon, drizzle lemon glaze over the top of each muffin once cooled.
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