These Lemon Blueberry Muffins are Gooey, Sticky, Decadent, and a bit Conflicted.
Lemon Blueberry Muffins that are moist, tender and light with a buttery crumb topping and tart lemon glaze. The perfect morning or afternoon treat.
These are muffins caught in an identity crisis. I'm calling them muffins, but they're really trying to be cake. I think these beg to be eaten on a Sunday morning or as an afternoon treat with tea or coffee. I want to serve them in beautiful muffin wrappers, piled gently in a basket. You can't have a basket of cupcakes. That's just silly.
On the other hand... they are richer than most muffins. And a bit sweeter. And, while they don't technically have "frosting", they do have a gorgeous sticky glaze. If you were to pour the batter into a square baking dish or round cake pan, top with the crumb topping and glaze and call it blueberry cake, I'm certain that no one would accuse you of muffin-fraud. I certainly wouldn't turn down a slice.
Still, I'm calling them lemon blueberry muffins. Typically, when you make cake, you beat the butter and sugar until light and fluffy and beat the flour into the batter long enough to give it some structure. Muffin batter, like brownies, is generally stirred, not beaten. The wet ingredients are combined in one bowl, the dry ingredients are combined in another and the two are stirred together with minimal mixing to avoid gluten development. This is what gives muffins that charicteristic tender, course crumb. This recipe uses the "muffin method".
One of my daughters said these lemon blueberry muffins are the best muffins I've ever made.
Actually, she said, "I want to build a shrine and worship these lemon blueberry muffins they are so good." Which is when I knew to stop tinkering with the recipe and just make some more already.
One quick note about the recipe before you bake your own batch of lemon blueberry muffins...
This recipe will make 12-18 lemon blueberry muffins, depending on what type of muffins liners you use. I love using these tulip muffin liners for muffins that have any kind of topping because they allow me to fill each cup with a decent amount of batter and still pile them with crumb topping and lemon glaze.
This recipe will make 12 lemon blueberry muffins if you use tulip muffin liners. If you choose to use regular muffin liners, you'll need to fill each cup only about halfway with batter so that you have room for the topping. This recipe will make 18 lemon blueberry muffins if you use regular muffin liners.
More Delicious Muffin Recipes:
- Double Chocolate Muffins
- Cinnamon Streusel Mini Muffins
- Mixed Berry Muffins
- Blueberry Corn Muffins
- Healthy Chocolate Banana Muffins
- Zucchini Blueberry Muffins with Oatmeal and Almonds
- Apple Cinnamon Muffins with Streusel
FOR THE CRUMB TOPPING:
- ½ cup unbleached all purpose flour
- 1 ½ tablespoon brown sugar
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- pinch of salt
- 3 tablespoon butter, melted
FOR THE MUFFINS:
- 2 cups unbleached all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- 4 tablespoon butter, melted
- 1 cup granulated sugar
- 1 large egg plus 1 egg white
- 1 ¼ cup plain yogurt, full fat or 2%
- 1 teaspoon lemon zest
- 1 ½ cups fresh or frozen blueberries
- 1 teaspoon almond extract (optional)
FOR THE LEMON GLAZE:
- 2 cups powdered sugar
- 3 tablespoon lemon juice
- 1 teaspoon lemon extract
- 1 teaspoon pure vanilla extract
- Combine all the crumb topping ingredients in a small bowl and mix until all the dry ingredients are moist. Cover and set aside.
- Preheat oven to 375 degrees and line muffin pan with paper liners.
- Dump the flour, baking powder and salt into a medium size bowl and mix with a wire whisk to combine.
- Combine the melted butter and sugar in a medium size bowl and whisk vigorously with a wire whisk for about 30 seconds, until well combined. Add the egg and egg white and whisk for another 30 seconds. Whisk in the yogurt, lemon zest and almond extract until combined.
- With a rubber spatula or wooden spoon, stir in the dry ingredients and then the blueberries. The batter will be very thick. (I sometimes use my hands to fully incorporate the blueberries without crushing them.)
- Fill muffin cups ½ to ⅔ full, depending on whether you are using tulip muffin liners or regular muffin liners. The batter is very thick, so use your fingers to press the batter gently into each cup. Evenly distribute the crumb topping across all the muffins.
- Bake for 25-35 minutes, until a toothpick inserted in the center of one of the muffins comes out mostly clean.
Let cool on a wire rack while you make the glaze:
- Combine all the glaze ingredients in a small bowl and whisk to combine.
- Remove the muffins from the muffin pan and drizzle the glaze generously over the muffins.
Nutrition Information:Yield: 18 Serving Size: 1 muffin
Amount Per Serving: Calories: 224Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 154mgCarbohydrates: 41gFiber: 1gSugar: 27gProtein: 3g
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