Blueberry Lemon Muffins

Blueberry Lemon Muffins takes approximately 35 minutes from beginning to end. This recipe serves 12 and costs 39 cents per serving. One portion of this dish contains around 3g of protein, 10g of fat, and a total of 241 calories. 224 people were glad they tried this recipe. It works well as a very reasonably priced breakfast. If you have granulated sugar, lemon zest, egg yolk, and a few other ingredients on hand, you can make it. It is brought to you by Sugar Dish Me. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 21%, this dish is rather bad. Healthy Lemon Poppyseed Muffins with Lemon Blueberry Glaze, Wild Blueberry Lemon Muffins With Lemon Glaze, and Lemon- Blueberry Muffins are very similar to this recipe.

Servings: 12

Preparation duration: 15 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Pre-heat the oven to 375. Line a muffin pan with paper cups.Brown the butter. (To brown your butter, melt it in a saucepan over medium heat. After it gets frothy and then sounds like your morning bowl of Rice Krispies for a bit, the butter will settle down and begin to brown. Youre looking for a medium golden brown color and a little bit of a nutty smell) Pour the butter immediately into a small bowl so it doesnt continue to brown and burn.In a medium bowl whisk together the milk, egg, yolk, and vanilla. VERY slowly, drizzle the browned butter in a little at a time, whisking well while you add. This tempers the egg and milk so it doesn't scramble in the bowl.In a large bowl whisk together the flour, sugar, baking powder, and salt. Dump the milk/egg mixture into the flour mixture and mix it all together. The batter will be THICK.Stir in the lemon zest and blueberries until the batter has just combined, and then divide the batter evenly between the 12 lined muffin cups.Using your fingers, crumble the 3 tablespoons of butter with the flour and sugar to make the streusel topping. You are looking for coarse crumbles. the mixture over the muffin batter.Bake the muffins for 18 to 20 minutes until the crumbly topping is golden and a skewer inserted into the center of the muffins comes out clean.

 

Step by step:

1. Pre-heat the oven to 37

2. Line a muffin pan with paper cups.Brown the butter. (To brown your butter, melt it in a saucepan over medium heat. After it gets frothy and then sounds like your morning bowl of Rice Krispies for a bit, the butter will settle down and begin to brown. Youre looking for a medium golden brown color and a little bit of a nutty smell)

3. Pour the butter immediately into a small bowl so it doesnt continue to brown and burn.In a medium bowl whisk together the milk, egg, yolk, and vanilla. VERY slowly, drizzle the browned butter in a little at a time, whisking well while you add. This tempers the egg and milk so it doesn't scramble in the bowl.In a large bowl whisk together the flour, sugar, baking powder, and salt. Dump the milk/egg mixture into the flour mixture and mix it all together. The batter will be THICK.Stir in the lemon zest and blueberries until the batter has just combined, and then divide the batter evenly between the 12 lined muffin cups.Using your fingers, crumble the 3 tablespoons of butter with the flour and sugar to make the streusel topping. You are looking for coarse crumbles. the mixture over the muffin batter.

4. Bake the muffins for 18 to 20 minutes until the crumbly topping is golden and a skewer inserted into the center of the muffins comes out clean.

Nutrition Information:

covered percent of daily need

 

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