Hey everyone, if you are looking for muffins that will last a while, I must apologize. These muffins are so tasty and bursting with flavor they will disappear so quickly. I know you are probably thinking you won’t allow anyone to finish it, while unknowingly you’re taking the last bite.

 

What Are Lemon Berry Muffins

A Lemon Blueberry muffin is a combination of sugar, flour baking

powder, egg, vanilla, etc. The main ingredients being lemon juice and Blueberries to make it different from other muffins. They are lovely treats that are very popular especially in Washington state.

Fun facts

  • Blueberries contain vitamin A, vitamin B, and vitamin C which is great for healthy development.
  • Did you know that Blueberries also help with digestion and can help clear constipation?
  • If the blueberry skin breaks while in the batter and the soda gets in contact with the pulp of the berry it will raise the PH level and causes the color to change to green.

 

Origins:

Just like many other muffins, blueberry muffins were popular in the 17th to the 18th centuries in England, they were carried over to the  U.S and became a big hit as well. As it is now, there are a few states that adopt muffins. Washington and Minnesota being two states to adopt blueberry muffins as their National muffin.

When To Serve?

This is a breakfast cuisine, it is best served alongside a glass of orange juic

e or cereal. Although muffins were originally a tea-time snack in England and still hold to this day. This is also a healthy lunchtime distraction if you are not feeling for your normal lunch.

 

Best With?

As I stated previously, you can enjoy your lemon blueberry muffins with cereal or o

range juice, for a light and healthy breakfast. You can also enjoy it as a compliment to a bacon and egg combo. I will not limit this side dish or you can mix and match it with various foods and let us know how it is.

 

Science Behind

Eggs: The eggs are part of the reason the cakes, cookies, and muffins have height and texture. They provide leavening, color, and flavor to our treats. Without eggs, our baked goods would be lacking, bland and no one wants a bland muffin.

Method:

For the muffins:

Preheat oven to 204°C, greasing lightly 18 muffin cups. Using a large mixing bowl, mix together the flour, salt, baking powder, baking soda, and granulated sugar.

Combine the sour cream, melted butter, vanilla, lemon zest, and lemon juice in a small mixing bowl. Add the egg mixture to the well in the flour mixture and whisk together with the blueberries.

Spoon the blueberry-filled batter into the baking tins up to 3/4 way and leave them to settle for 15 minutes before baking.

For the crumble topping: 

Melt the butter and mix all the crumble ingredients together with a fork, leaving the mi

xture in clumps. Add the crumble to the top of the rested muffins and bake them in the preheated oven.

For the lemon glaze

Whip together both the glaze ingredients and Just before serving the muffins drizzle some over the top.

 

Why you Should Make This

Lemon Blueberry muffins are very delightful but they are also very healthy for you. they contain antioxidants that improve your health with each blueberry-filled bite. Not to mention, this is one of the quickest recipes that even a novice could make.

 

Key Terms

Drizzle: The term drizzle is used in cooking to refer to the act of pouring a thin, steady stream of liquid over the top of food. The act of drizzling something is normally used for decorating or to add flavor to the food or baked treats.

Q&A

Q) Why did the blueberries sink in my muffins?

A) Blueberries will sink if the blueberries and heavier than the batter.

Q) How can I avoid this?

A) One way to avoid, your blueberries sinking is to cut them in halves, however,

this batter is a little heavy so it should keep the berries suspended.

 

Closing

This is such an appetizing dessert to have after dinner that is sure to help you digest

well before bed. A delightful breakfast to wake to, that energizes you and improves your brain function, so you can have a clear mind for the day ahead. Last but not least by any means, It is perfect for snacking on in the afternoon with a good book.

Yield: 18 servings

Lemon Blueberry Muffins With Crumble Topping

Blueberry filled and dripping with enticing lemon glaze come and check out this quick recipe!

Ingredients

For the muffins:

  • 2 1/2 tsp baking powder
  • 2 1/2 cups all-purpose flour
  • 2 large eggs (lightly beaten)
  • 1 1/2 cups blueberries
  • 1 tbsp lemon zest
  • 1 tsp vanilla
  • 1 cup sour cream
  • 1/2 cup unsalted butter (melted)
  • 1/2 tsp salt
  • 3/4 cup granulated sugar
  • 1/4 cup fresh lemon juice
  • 1/4 tsp baking soda

For the crumble topping:

  • 4 tbsp melted butter (unsalted)
  • 1 tbsp fresh lemon juice
  • 1 lemon's zest
  • 1/3 cup granulated sugar
  • 3/4 cup all-purpose flour

For the lemon glaze:

  • 1/2 cup of powdered sugar
  • 1/2 a lemon's juice

Instructions

    For the muffins

    Set oven heat to 204°C. Grease(lightly) 18 muffin cups with vegetable spray or use cupcake liners.

    Using a large mixing bowl, mix together the flour, salt baking powder, baking soda, and granulated sugar.

    Combine the sour cream, melted butter, vanilla, lemon zest, and lemon juice in a small mixing bowl. Add the egg mixture to the well in the flour mixture and whisk together.

    Put in the blueberries by gently folding them into the mixture. Spoon the blueberry-filled batter into the baking tins up to 3/4 way and leave them to settle for 15 minutes before baking.

    For the crumble topping

    Melt the butter and mix all the crumble ingredients together with a fork leaving the mixture in clumps. Add the crumbles to the top of the rested muffins and bake them in the preheated oven.

    For the lemon glaze

    Whip together the lemon juice and powdered sugar. Just before serving the muffins drizzle some over the top.

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