Lemon and blueberries simply are the best combination, for that reason I wanted to introduce these lemon blueberry muffins. I already have a lemon blueberry cake and lemon blueberry cupcakes on the blog, but I was still missing a great muffin recipe. I decided to serve them with crumbs, you may also sprinkle with sliced almonds or leave the crumbs out and serve plain. I personally liked them best with crumbs.
Muffins are such a wonderful thing to bake. It doesn’t take too much effort to prepare and they always taste amazing. I find that they are similar to cookies, whipped up in a jiffy and then gobbled up even faster. If you decide to bake these lemon blueberry muffins, you will be rewarded some moist muffins. I personally find that the crumbs add an extra texture and crunch. If you prefer plain blueberry muffins, please check out that recipe.
Credit: Sally’s Baking
These moist lemon blueberry muffins can be made with a crumb topping and have lemon zest in both components. Preheat oven to 220 degrees Celsius and line a muffin tin with 12 cupcake liners. Frist make the crumbs by combining all ingredients and working them into crumbs. Chill in the fridge until further use. For the muffins wash lemon with hot water, zest and juice, set aside. Then beat the soft butter with the sugar in a large bowl for a few minutes until light and fluffy. Add 1 tablespoon of lemon zest, vanilla extract, yoghurt, milk and lemon juice and mix until fully combined. Add flour, baking soda and baking powder and only briefly mix, fold in washed blueberries. Evenly divide between the 12 muffin holes, also evenly spread the crumbs. Bake on medium rack for 5 minutes, then reduce heat to 180 degrees Celsius and bake for about 18-19 minutes. Muffins can be frozen and will keep for a few days if kept airtight.Lemon Blueberry Muffins
Ingredients
Instructions
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