Hicham Lemon Blueberry Muffins are the perfect combination of tangy and sweet, making them an ideal breakfast treat or afternoon snack. Bursting with fresh blueberries and a hint of zesty lemon, these muffins are moist, flavorful, and topped with a delightful glaze that adds an extra touch of sweetness. Follow this simple recipe to create a batch of these delightful muffins that will brighten up any day.
Lemon Blueberry Muffins are a classic bakery favorite that you can easily make at home. The tartness of the lemon zest pairs beautifully with the sweetness of fresh blueberries, creating a burst of flavor in every bite. These muffins are not only delicious but also simple to prepare, making them perfect for both novice and experienced bakers. Whether you’re hosting a brunch or looking for a quick breakfast option, these muffins are sure to impress.
Ingredients
For the Muffins:
- Zest of 2 lemons
- 1/2 cup granulated sugar
- 1 ½ teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 3/4 teaspoon salt
- 2 ⅔ cups all-purpose flour
- 1/4 cup butter, softened
- 1/4 cup vegetable oil
- 1/3 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 ⅓ cups fresh blueberries
For the Glaze:
- 3 tablespoons butter, melted
- 1 cup confectioners’ sugar, sifted
- 1/2 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon hot water
Instructions
Step 1: Prepare the Muffin Batter
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Line a muffin tin with paper liners or grease with non-stick spray.
- Mix the Dry Ingredients:
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, cinnamon, and salt.
- Combine the Wet Ingredients:
- In a separate bowl, beat the softened butter, vegetable oil, and light brown sugar until well combined and creamy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract and lemon zest.
- Add the Milk and Dry Ingredients:
- Gradually add the milk to the wet mixture, alternating with the dry ingredients, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the Blueberries:
- Gently fold in the fresh blueberries, being careful not to overmix the batter.
Step 2: Bake the Muffins
- Fill the Muffin Tin:
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake:
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool:
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Step 3: Prepare the Glaze
- Mix the Glaze Ingredients:
- In a small bowl, whisk together the melted butter, sifted confectioners’ sugar, vanilla extract, lemon juice, and hot water until smooth and combined.
- Drizzle the Glaze:
- Once the muffins are completely cooled, drizzle the glaze over the tops of the muffins.
Cooking Notes and Variations
Tips for Perfect Muffins
- Room Temperature Ingredients: Ensure that the eggs, butter, and milk are at room temperature to create a smooth batter and even baking.
- Don’t Overmix: Overmixing the batter can result in dense muffins. Mix until just combined for light and fluffy muffins.
- Coat the Blueberries: Toss the blueberries in a little flour before folding them into the batter to prevent them from sinking to the bottom of the muffins.
Variations
- Lemon Glaze: For an extra tangy flavor, add more lemon juice to the glaze.
- Streusel Topping: Add a crunchy streusel topping made of butter, flour, brown sugar, and cinnamon for added texture and flavor.
- Mixed Berries: Substitute half of the blueberries with raspberries or blackberries for a mixed berry muffin.
Frequently Asked Questions (FAQs)
1. Can I use frozen blueberries?
Yes, you can use frozen blueberries. Do not thaw them before adding to the batter to prevent the color from bleeding into the muffins.
2. How do I store these muffins?
Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze the muffins in a freezer-safe bag for up to 3 months.
3. Can I make these muffins gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum or add it separately to help with the texture.
4. Can I make mini muffins with this recipe?
Yes, you can use a mini muffin tin. Adjust the baking time to about 10-12 minutes, checking for doneness with a toothpick.
5. Can I use a different type of milk?
Yes, you can use any type of milk, including almond milk, soy milk, or oat milk, as a substitute for cow’s milk.
Lemon Blueberry Muffins are a delightful treat that combines the fresh, tangy flavors of lemon and the sweetness of blueberries. Perfect for breakfast, brunch, or a snack, these muffins are easy to make and sure to please everyone. Follow this simple recipe to create a batch of these delicious muffins and enjoy the burst of flavor in every bite. Happy baking!
