Lemon Blueberry Muffins Recipe
In honor of Mother’s Day which is tomorrow, we would like to suggest preparing this beautiful lemon blueberry muffin with a streusel topping and finishing it off with a lemon glaze. Mom is worth you getting up early to prepare this for her…she would definitely do it for you! Now I would bake these and surprise her in bed with warm muffins and her favorite blueberry tea or coffee in her favorite mug. What a way in the morning to start off her special day right! Sometimes it’s about what you do rather than what you buy. It’s sort of like when you were a kid and you made those handmade cards or Christmas ornaments…bet you she still has them saved.
Ingredients
Streusel topping:
- 10 Tbsps. Butter (melted)
- 1 Cup Sugar
- 1 Cup Flour
- 1 Cup Oatmeal
- ½ Tsp. Sea Salt
Lemon Blueberry Muffins:
- 4 cups Flour
- 3 tsp. Baking Powder
- 1 tsp. Sea Salt
- 1 cup Butter (softened)
- 2 cups Sugar
- 4 eggs (large)
- 2 cups Lemon Milk (in a measuring cup place 1 ½ cups of milk and ½ cup of lemon juice and stir. Let it sit until you are ready to mix your ingredients. It will curdle as acid and dairy don’t mix well together, but this will enhance and make your muffins have more depth of lemony flavor as well as supreme moisture.)
- 2 lemons zested
- 2 tsps. Vanilla bean paste
- 4 Cups Fresh Blueberries
Lemon Glaze:
- 6 Tbsps. Lemon Juice
- 2 ½ Cups Powdered sugar
Instructions
- Preheat the oven to 350 F.
- Line (3) 12 cup muffin pans with paper liners. (We actually did 2 pans and a Loaf pan)
- Gather your streusel ingredients.
- Melt your butter in the microwave. (30 secs or until melted).
- In a large bowl combine your streusel ingredients (melted butter, sugar, flour, oatmeal and sea salt.)
- Stir with a fork until it resembles peas or large clusters of sand and the set aside.
- Gather your Muffin ingredients.
- In a large bowl combine your dry ingredients (flour, baking powder and sea salt.)
- Place your blueberries in a bowl and clean if needed dry well.
- Let’s get our mixer ready. Place your beater attachment on the mixer arm.
- Now in the mixer bowl add in your butter and sugar.
- Mix low-medium until light and fluffy for about 2 to 3 minutes.
- Add eggs one at a time (make sure to pre crack your eggs in small bowls and never crack them on the side of the mixer…no one wants egg shells in their muffins, or contaminated eggs that will make you have to start all over again.)
- Mix until just incorporated.
- Add your lemon milk, vanilla bean paste, and lemon zest.
- Mix on low until combined.
- Now on low speed add your dry ingredients and mix until fully combined.
- Remove your bowl from the mixer and stir in your blueberries gently.
- Using a scooper fill your muffin liners ¾ of the way full.
- Retrieve your streusel from the refrigerator and place a spoon full on top of each muffin batter.
- Place a blueberry on each muffin (Optional)
- Bake for 20 to 25 minutes depending on your oven. Use the toothpick test. If it comes out clean you are good to go. Now while we are waiting let’s make the glaze.
- Let’s get a big measuring cup ready with a small whisk.
- Add your powdered sugar and lemon juice in measuring cup.
- Using your whisk combine until velvety smooth no lumps please.
- Place inside a piping bag and refrigerate to help set it.
- At this point your muffins should be done. Let’s remove them from the oven and let cool for 5 minutes.
- Now let’s move the muffins to our cooling racks. Let it completely cool.
- Once cooled let’s pipe some decorative lines back and forth. As not to completely cover the tops After all we want our streusel and blueberries to shine through.
- Once decorated you are ready to serve. Enjoy!
