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Lemon Blueberry Muffins


Lemon Blueberry Muffins




Zest of 2 lemons

or 1/2 cup granulated sugar

or 1 ½ teaspoon baking powder


or 1/4 teaspoon baking powder

or 1 teaspoon cinnamon

or 3/4 teaspoon salt

or 2 ⅔ cups All-purpose flour

or 1/4 cup softened butter


or 1/4 cup vegetable oil

or 1/3 cup light brown sugar

or 2 large eggs

or 1 teaspoon vanilla extract

or 1 cup milk


or 1 ⅓ cup fresh blueberries

For the glaze :

or 3 tablespoons melted butter

or 1 cup powdered sugar; sifted

or 1/2 teaspoon vanilla


or 1 tablespoon lemon juice

or 1 tablespoon hot water

Lemon Blueberry Muffins new york times recipes

How to make lemon blueberry muffins


Preheat oven to 200°C. Line 12 muffin cups with muffin cups or spray with nonstick cooking spray.

In a small bowl, combine lemon zest and granulated sugar. Using your fingertips, stir the zest into the sugar until moist and fragrant.

In a small bowl, whisk together baking powder, baking soda, cinnamon, salt, and flour; put aside.In the bowl of a stand mixer fitted with the paddle attachment, beat butter, lemon sugar, and

brown sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in eggs, one at a time, vanilla, and vegetable oil until well blended. Add the flour mixture to the butter mixture,

alternating with the milk, beginning and ending with the flour, until well combined (do not overmix or the muffins will be tough). Add the blueberries.


Divide the dough evenly between the prepared muffin cups and smooth the edges.Bake until the tops of the muffins are light golden brown and springy to the touch, 15 to 17 minutes, turning

halfway through the baking time. Cool the muffins in the muffin tin for 5 minutes, then transfer them to a wire rack and let them cool for 10 minutes before frosting them.

To make the glaze, in a medium bowl, whisk together the melted butter, powdered sugar, lemon and vanilla juice, and water. Beat until smooth.

When the muffins have cooled slightly, dip the muffin crown into the icing and let it harden.Once hardened, dip it a second time, let it harden, and then serve.

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