Read More, Vegetarian Summer Spring Breakfast/Brunch Snack, Your email address will not be published. Highly recommend this recipe. They are perfect for summer berries! If they were absolutely delicious why only 3 stars ? Beautiful texture and flavor. I bought a dozen of them because they come in a ton of colors and are super cheap! Drizzle the glaze over the muffins. My husband asked “how long have you been holding out on me?” After I made these! We LOVE blueberry muffins at our house, this is our favorite classic blueberry muffin recipe, but the lemon addition in these muffins is so refreshing and delicious! How would you change the baking time and temperature for mini muffins? Defrost and then glaze the muffins. Beautifully done! So yummy! Add eggs, vanilla, lemon juice, and milk. Required fields are marked *. Despite how easy it was to whip the batter together, I had a few issues with the muffins themselves. Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Grease and flour the pan. These muffins were absolutely delicious and super tasty. Recipe | Courtesy of Ina Garten. Grease and flour the pan. Powered by the Parse.ly Publisher Platform (P3). They were begging to be in my muffins! Sooo, sooo good! Perfection!! Total Time: 40 minutes. Ina says to bake them for 20 to 25 minutes, until golden-brown. I love a good deal and had to stock up. If you cover them tightly the tops will get moist. All rights reserved. They are a family favorite and great for breakfast, brunch, or snack time! Was wondering whether or not I should glaze all the muffins since there were only 3 of us eating breakfast this morning. In a separate bowl, whisk together the buttermilk, butter, lemon zest, and eggs. Can I substitute that for the whole milk? Oh and I double the blueberries because I love them , I have probably the worlds dumbest question, but how do you store your muffins without them getting really sticky on the top? These Lemon Blueberry Muffins are a staple in our house, especially during the spring and summer months when I can find juicy, plump blueberries for a good price. Slowly whisk the dry ingredients into the wet ingredients. They work well, but fresh is always best, right? All time fav treats! I haven’t tried sour cream, but it should be fine. In a separate bowl, whisk together the buttermilk, butter, lemon zest, and eggs. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla and oil. Rub the sugar and lemon zest together with your fingers until fragrant. No worries about anything going stale here. “Keeper” recipe according to my 2 littles. Also, a little more lemon rind that called for. Get one of our Lemon blueberry cake inagarten recipe and prepare delicious and healthy treat for your family or friends. I was out of vanilla so I used a teaspoon of bourbon. But after 25 minutes, my muffins were flat and pale. As great grandma used to say, ” It’s good for what ails ya!” Thanks again for making me a favorite when I show up with your muffins! My 4 year old daughter helped me make them too. Turned out soooo delicious!!!! I followed this recipe nearly entirely. The icing was a very nice touch, though I only put it on half of the muffins and enjoyed them very much without it. This has become a huge favorite after taking to friends they all rave and fight over them! I have tried ziplock bags and air tight containers and neither seem to work for me. In another small bowl, combine sugar and lemon zest. We are in the mts. Fold the blueberries into the batter. This recipe looks amazing and I am going to make it today. Join us in our muffin mania and make Lemon Blueberry Muffins! I ate 2 as soon as they cooled down!!!! Everyone who tried these muffins loved them. The other thing i had to do was add a bit of water and lemon juice to the icing because mine was very thick for some reason. The batter might be a little thicker. It usually takes about 1 hour and 5 minutes to cook rather than 50. I loved these! In a small bowl, whisk together flour, baking powder and salt. Ok, back to the muffins! At the intro of this recipe Ina Garten says that there were days that her specialty food shop would bake 2,000 of these muffins on a Saturday morning and by 9:30AM, they would all be gone! I finally had to make them with gluten free flour to see what all the hullabaloo was about and they worked perfectly and are absolutely wonderful! ... Blueberry-Lemon Muffins. So delicious! The lemon glaze on top is a great idea and makes them special (if not as healthy, but who’s counting). These are awesome!! They are guaranteed to be a favorite! Used whole grain flour for a denser, richer taste. The Two Peas & Their Pod Cookbook is here. Iand it’s easy to veganize. Am I not cooling them long enough? Let the muffins sit until the glaze sets. https://www.williams-sonoma.com/recipe/raspberry-lemon-muffins.html Pour the batter into the prepared pan and bake for about 50 (+) minutes, or until a cake tester placed in the center of the loaf comes out clean. Thanks!! Make a hole in the center of the dry ingredients and pour the wet ingredients into the dry ingredients. Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl; set aside. I used 3/4 sugar and did not glaze. Our kitchen is always open! When blueberries are out of season and cost an arm and a leg, I use frozen blueberries. Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl and mix together.

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