I’ve basically come directly from baking these in the kitchen to my computer to type this up, THAT is how excited I am about these muffins.
These are born from my recent and random love for all things lemon blueberry. You see, I was very much under the impression that I wasn’t a lemon dessert gal and I normally shy away from baked lemony goodies. That all changed when I was asked to bake a lemon blueberry cake for a baby shower this past summer. I couldn’t believe how in love with the flavor combination I was!
Flash forward to this past weekend… my husband and I got out of the house for a little dinner date which in Covid times means we wore masks inside of a plastic cubical at our favorite bar down the street- THE NEW NORMAL! The chef had prepared a lemon blueberry cheesecake and I thought- hmm I could probably get on board with that! So I ordered it… I HAVE NOT STOPPED THINKING ABOUT THE CHEESECAKE SINCE THEN. I told my husband I thought I was having a relationship with the cheesecake.. it was that damn good.
Since I didn’t have all the ingredients to make a lemon blueberry cheesecake today, I went for muffins.. and I’m having a VERY hard time not eating every single one sitting on my counter right now. I hope you too enjoy these delectable muffins and maybe I can even convert a few more lemon haters out there…
Lemon Blueberry Muffins
- 3 cups all purpose flour plus extra for dusting the blueberries
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 eggs room temp
- 10 tbsp butter room temp
- 1¾ cup sugar plus extra for sprinkling
- 1½ cup plain non-fat yogurt
- 1 cup blueberries
- juice of ½ lemon
- zest of 1 lemon
- ½ cup powdered sugar
- juice of ½ lemon
Make the muffins
- Preheat oven to 375 and spray muffin tin with non-stick spray
- Mix together your dry ingredients and set aside
- Mix together yogurt, juice of half a lemon and zest of one lemon and set aside
- Using a stand mixer with paddle, beat butter and sugar on medium high for 3 full minutes until extra fluffy
- Add eggs one at a time and continue mixing until combined
- Alternate between adding the dry ingredients and the yogurt/lemon mixture while the mixer is on. Stop to scrape down the bowl as necessary. Mix until fully combined
- Mix the blueberries with about 1-2 tbsp of flour and then gently fold them into the batter using a wooden spoon or spatula
- Using a 1/4 measuring cup, scoop batter (should be overflowing in the measuring cup and in the muffin tin) into the muffin tin. Makes about 16 muffins
- Sprinkle the tops of the muffins with sugar before baking
- Bake muffins in oven for 25-30 minutes or until golden brown and a toothpick inserted in the middle comes out clean.
- Let the muffins cool in the tin for 5-10 minutes before popping them out to cool completely on a wire rack
Make the glaze
- Using a stand mixer with whisk attachment, whisk together the powdered sugar and lemon juice until combined. You may need to add more powdered sugar or more lemon juice to get the correct consistency. You want the glaze thick but thin enough to pour on the muffins
- Using a spoon, scoop the glaze and drizzle onto the cooled muffins
- Optional: Add extra zest on top of the glazed muffins!