How to Cook Yummy Blueberry Lemon Muffins

Without fail making ultimate Blueberry Lemon Muffins easy, fast, practical.

Good Evening every body, at this time you get present recipe Blueberry Lemon Muffins with 14 ingredients and 7 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 14 ingredients and 7 stages of easy cooking Blueberry Lemon Muffins.

Ingredients all Blueberry Lemon Muffins

1. Prepare : Muffin Batter :.

2. Prepare : all purpose flour.

3. Needed : baking powder.

4. Needed : salt.

5. Needed : unsalted butter, at room temperature.

6. Prepare : granulated sugar.

7. Prepare : large eggs, at room temperature.

8. Prepare : Juice and Zest from 2 large lemons.

9. Needed : vanilla extract.

10. Prepare : milk, at room temperature.

11. Prepare : blueberries, fresh or frozen (do not thaw if frozen).

12. Needed : Lemon Glaze :.

13. Needed : confectioners sugar.

14. Prepare : fresh lemon juice.

If all ingredients Blueberry Lemon Muffins it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Blueberry Lemon Muffins

1. Preheat the oven to 350°F. Grease a 12 count standard size muffin tin or line with parchment liners and set aside..

2. In a medium bowl, whisk together the flour, baking powder and salt. Set this aside..

3. In a large bowl, use a hand mixer to beat the butter until it's creamy. Then beat in the sugar until it's fluffy and incorporated. Beat in the eggs, lemon juice, lemon zest, vanilla extract and milk and mix until it is all combined..

4. Add the dry to the wet and mix until just combined, do not overmix. Use a rubber spatula to gently fold in the blueberries..

5. Pour the muffin batter into the prepared muffin tins and bake for 20-25 minutes, until a toothpick inserted into the center comes out clean..

6. Let the muffins cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely..

7. For the glaze, whisk together the confectioners sugar and lemon juice. Drizzle it over the muffins after they have cooled completely. Store them in an airtight container at room temperature for 3-4 days. Or they'll store an extra day or so if you keep them in the fridge instead..

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