Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, lemon and blueberry drizzle muffins. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
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Lemon and blueberry drizzle muffins is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. Lemon and blueberry drizzle muffins is something that I have loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can have lemon and blueberry drizzle muffins using 8 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Lemon and blueberry drizzle muffins:
- Make ready 2 cup flour
- Make ready 1 1/3 cup sugar (more or less depending on taste)
- Take 4 tsp baking powder
- Prepare 1 cup milk
- Get 4 tbsp vegetable oil
- Prepare Blueberries
- Take 2 Lemons
- Take 1 egg
These easy lemon blueberry muffins are a favorite, as well as lemon blueberry zucchini bread, lemon bars, blueberry buttermilk cake and lemon brownies. Bursting with berries and drizzled with a light lemony glaze, these muffins are moist, tender and truly something Freeze option: Freeze cooled muffins in freezer containers. Lemon Blueberry Muffins - Fluffy and tender lemon muffins filled with blueberries and topped with a Lemon zest, lemon juice and lemon glaze ensure that every bite of these muffins is loaded with bright Drizzle icing over cooled muffins. These muffins are the best the day they are made.
Steps to make Lemon and blueberry drizzle muffins:
- Preheat your oven 220c
- Sift the flour and baking powder at least twice. Then stir in the sugar
- In a separate bowl beat the egg lightly and stir the the milk and oil
- Make a well in the dry ingredients and pour in the wet ingredients. With a folk mix until combined. Your batter should be think and lumpy. Once combined add in the blueberries and lemon juice
- Fill your muffin case about two thirds and bake for twenty minutes until golden brown
- Heat sugar and lemon over a low heat until the sugar has dissolved. Poke holes small holes in the muffins with a skewer. Pour the sugar syrup over and allow to soak through the muffins
Lemon zest and lemon juice give these blueberry lemon muffins that fresh, bright lemon flavor. If you want to make these but do not have lemon The lemon glaze can be left off of these muffins if desired. However, it is absolutely delectable and highly recommended. These wonderful lemony muffins stuffed full of juicy blueberries are now in Tricia's B&B cookbook and the next time we have guests Do you drizzle? Lemon juice and powdered sugar combine for a tasty icing, but you only need a little.
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