Lemon Blueberry Muffins Recipe – Simples Recipe Ever

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Lemon Blueberry Muffins Recipe – Simples Recipe Ever :-  There is no hiding the fact that I have a soft spot in my heart  for the flavour combination of lemon and blueberry, which is a delicious combination. Sweets like lemon blueberry cheesecake bars and lemon blueberry tart are usually a welcome break from the indulgent chocolate desserts that are typically served.

 

Lemon Blueberry Muffins Recipe – Simples Recipe Ever

 

However, these light and fruity flavors also make for a fantastic breakfast treat or anytime snack, particularly when topped with a crumble that is both spicy and sweet, which elevates these simple muffins to a whole new level. Additionally, they are an excellent option for the recipes you prepare for Easter brunch, and they provide such a delightful splash of color to your table.

Ingredients

  • 1 and 3/4 cups (219gall-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 Tablespoons (85gunsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 Tablespoon lemon zest
  • 2 large eggs, at room temperature
  • 1/2 cup (120gplain Greek yogurt or sour cream, at room temperature
  • 1 and 1/2 teaspoons pure vanilla extract
  • 3 Tablespoons (45ml) milk
  • 3 Tablespoons (45ml) fresh lemon juice
  • 1 and 1/2 cups (210g) fresh or frozen blueberries
  • Crumb Topping

 

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Instructions

Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius). A muffin pan with a capacity of 12 cups should be sprayed with nonstick spray or lined with cupcake liners. Put aside for later.Concoct the muffins by: A medium bowl should be used to combine the flour, baking soda, baking powder, and salt by whisking them together. Put aside for later.

Over the course of approximately two minutes, the butter and sugar should be beaten together in a large bowl using a stand or handheld mixer that is equipped with a paddle attachment. This should be done until the mixture is smooth and creamy.

When necessary, scrape the sides and bottom of the bowl to remove any residue. After adding the lemon zest, continue beating for one minute at a medium speed. The eggs, yogurt, and vanilla extract should be added and beaten for one minute.

After that, the speed should be increased to high and the mixture should be blended and mainly creamy. (It is acceptable if it has a somewhat curdled appearance.) When necessary, scrape the sides and bottom of the bowl to remove any residue.

The dry ingredients, milk, and lemon juice should be added to the wet ingredients while the mixer is operating at a low speed. The mixture should be beaten until there are no pockets of residual flour. Blueberries should be folded in carefully. Take care not to overmix. The batter is dense and airy looking.

Pour the batter into the muffin cups that have been prepared, making sure to fill them all the way to the top.
To prepare the crumb topping, place all of the ingredients for the crumb topping in a small bowl and thoroughly combine them with a fork.

Spread the topping in a uniform layer on top of each muffin cup that has been filled, and then gently press it down onto the surface to ensure that it adheres. Bake for five minutes at 425 degrees Fahrenheit, and then, while the muffins are still in the oven, lower the temperature to 350 degrees Fahrenheit (177 degrees Celsius).

Please continue baking for an additional 18–19 minutes, or until a toothpick inserted in the center of the cake comes out clean. Approximately 23–24 minutes is the entire amount of time that these muffins require to bake in the oven, give or take.

After allowing the muffins to cool for five minutes in the muffin pan, move them to a wire rack to continue cooling for the remaining five minutes. Take pleasure in it warm or at room temperature.
Muffins can be stored in the refrigerator for up to a week or at room temperature for a few days if they are covered and kept at room temperature.

Nutrition

  • 270kcal calories
  • 37g carbs4g 
  • protein12g fat

 

Notes

Freezing it For up to three months, muffins that have been baked and allowed to cool can be frozen. Prior to consumption, allow the food to defrost in the refrigerator or at room temperature. You can reheat it in the microwave if you so wish.

Extra Resources (links to affiliate programs): 12-count of Cupcake liners, a muffin pan, a citrus zester, a citrus juicer, glass mixing bowls, a whisk, and an electric mixer (either a handheld or a stand mixer) are all items that can be used.

In terms of yogurt, you have the option of using plain yogurt, Greek yogurt, or ordinary yogurt. It is also possible to use sour cream.You can use any kind of milk, whether it is dairy or non-dairy.There is no need to defrost blueberries if you are using frozen blueberries.

In a giant muffin pan, bake at 425 degrees Fahrenheit for five minutes, then reduce the temperature to 350 degrees Fahrenheit for twenty-two to twenty-five minutes, for a total of twenty-seven to thirty minutes. About six in total. To make small muffins, bake them at 350 degrees Fahrenheit for 12–14 minutes. Made around 36–40

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