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Wednesday, November 15, 2017

Lemon Blueberry Muffins

I made this recipe by Two Peas and Their Pod last weekend with a few modifications. It turned out soft, scrumptious, and slightly lemon-y. A great option for breakfast with friends.


2 cups all purpose flour
1 and 1/2 teaspoons baking powder
 1/4 teaspoon salt
1/2 cup unsalted butter, softened but cool
1 cup granulated sugar
2 teaspoons lemon zest
2 eggs
2 teaspoons vanilla
3 tablespoons lemon juice
1/2 cup whole milk
1 cup blueberries

For the optional glaze:
1 cup powdered sugar
3 tablespoons lemon juice


Following these instructions exactly will provide the best results.

1. With a hand held mixer, beat butter and sugar together until light and fluffy. Add the eggs, vanilla, lemon juice and milk. Beat well.

2. Add in the flour, baking powder, and salt. Mix well.
3. Gently stir in the lemon zest and blueberries.
4. Grease a 12 muffin tin or use paper muffin liners.
5. Evenly distribute the batter so that you have 12 muffins.
6. Bake at 350 degrees for 25 minutes or until a toothpick inserted into the center comes out clean.
7. Optional: make the glaze. Using a fork, mix the sugar and lemon juice together until well combined. Microwave for 10 seconds and stir if the glaze begins to harden.
8. If using the optional glaze, let the muffins cool completely before drizzling the glaze on top.
9. Enjoy!


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