Blueberry Lemon Drizzle muffins
Blueberries and lemon were made for each other, so why not bring them together as often as possible! They’re so happy together and share that happiness with whomever partakes! An easy muffin that is almost too delicious to be called by that name!
Years ago, while living in eastern Washington state, this area of berry abundance lead u saw us picking blueberries from abandoned fields, raspberries so plentiful you didn’t have to bend to pick them and blackberries everywhere there was space for something to grow. In fact, blackberries rambled about the small town we lived in with ridiculous abundance. So much so that I would send the kids outside with strainers to harvest enough berries for cobbler for dinner.
They were picking experts, being careful to avoid the thorns. One daughter enjoyed the habit of popping them into her mouth as she passed by the brambles while running the track during PE at school, perhaps for extra credit or to take her mind off of the fatigue in her legs.
So as I dealt with making enough space in my freezer for all the berries, I was on the look out for recipes to use them and created some of my own. Our counters fairly glittered with the jewel-colored berry concoctions!
There are blueberry muffin recipes and mixes as plentiful as the berry bushes in our town, but this recipe ticked all the boxes for me; moist and buttery with just the perfect level of sweetness, full of plump berries and teased with a lemon glaze. Does this tease you to try them?
Blueberry Lemon Drizzle Muffins
2 large eggs, room temperature
1 cup granulated sugar
1 cup buttermilk or sour cream
1/2 cup vegetable or olive oil
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoon finely grated lemon rind.
2 tablespoons fresh lemon juice
1 1/2 cups fresh blueberries, rinsed and dried
Lemon Drizzle Recipe:
1 1/3 cups confectioners sugar
3 tablespoons fresh lemon juice
1/2 tsp lemon zest
-Line a 12-count muffin/cupcake tin with cupcake liners or grease each cup well. Preheat oven to 375˚F.
-In a large mixing bowl, beat together 2 eggs and 1 cup granulated sugar with electric mixer on high speed for about 5 minutes until thick and light in color.
-Add 1 cup sour cream, or buttermilk, oil, vanilla, and salt. Set the mixer to low speed and mix just until combined.
-Add flour and baking powder and whisk to combine. Using a handheld whisk, add flour mixture into the batter 1/3 at a time, stirring with each addition just until incorporated. DO NOT OVERMIX or baked muffins can be dense.
-Add 2 teaspoons lemon zest and 2 tablespoons lemon juice and stir in just until combined. Stir in blueberries, folding just until combined.
-Divide batter into muffin tins filling liners to the top or until all of the batter is used up. Bake at 375 degrees for 20-25 minutes or until the tops are golden and a toothpick inserted into the center comes out clean. Remove muffins from tin and cool for 5 - 10 minutes.
-Using the handle end of a regular teaspoon, create a hole in the center of each muffin and then spoon in a spoonful of lemon glaze.
-Continue to cool completely on a wire rack. Drizzle the remainder of the lemon glaze over the tops of the cool muffins, Allow to sit for 20 - 30 minutes or until glaze hardens slightly. Makes 12 muffins.
For Lemon Glaze:
-In a small bowl, combine powdered sugar, 1/2 tsp lemon zest, and 3 tablespoons fresh lemon juice. Stir until smooth. To thin the glaze if needed, add a little more lemon juice or water. To thicken, add a little more powdered sugar.
Poke a hole with the handle end of the spoon into the center of each muffin, then pour a spoonful of glaze into the hole.
Drizzle the lemon glaze over the tops of the muffins.
Plump with fresh blueberries, and moist with the pizazz of lemon!
Sweet, fruity and citrusy - a delicous muffin!
