Saturday, March 28, 2015

{Bakery Style} Lemon Blueberry Muffins


I've made a lot of muffins in my day.  They're such a great snack, perfect for a grab and go breakfast and a great addition to any brunch.  When I saw this recipe with the "Bakery Style" claim, I thought it was just a cute addition to the title.  I didn't expect it to actually be more than a regular homemade muffin, which is never a problem.  I was hooked with the "lemon blueberry" part and mixed them up for an afterschool snack.  I was impressed when I bit into them and was like, "Wow, they do taste like they came from a bakery!"  I don't know if it's the awesome crumble topping, lemon glaze or just plain awesome recipe.  Probably a combination of the three.  They are fabulous though and will definitely be put on repeat!

Ingredients

Crumb Topping:
5 tablespoons butter, melted
½ cup sugar
½ cup flour
½ cup oatmeal
¼ teaspoon salt

Muffins:
2 cups all purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup butter, softened
1 cup sugar
2 large eggs
½ cup buttermilk
zest of 1 lemon
1 teaspoon vanilla
2 cups fresh blueberries

Glaze:
3 tablespoons lemon juice
1 cup powdered sugar
lemon zest, to garnish

Directions
Preheat oven to 350˚F. Line 12 muffin cups with paper liners  Make the crumb topping by combining the melted butter, sugar, flour, oatmeal and salt. Stir with a fork until crumbs form. Set aside.  In a medium sized bowl, combine flour, baking powder and salt, set aside.  In a separate bowl, mix butter for 1 minute until soft and fluffy. Add sugar and continue to beat for 3 minutes. Add eggs, one at a time and beat just until incorporated. Add buttermilk, vanilla and lemon zest and mix on low until combined.  Add flour mixture and stir, by hand, until flour disappears. Do not over mix or muffins will be tough. Gently stir in blueberries.  Divide mixture evenly in the prepared muffin pan. Sprinkle with the crumb topping.  Bake at 350˚F for 22 to 25 minutes or until light golden and a toothpick inserted into the center comes out clean. Allow muffins to cool for 5 minutes in the pan before removing to a wire rack. While muffins are cooling, make lemon glaze.  Combine powdered sugar and lemon juice in a medium size bowl. Stir with a fork or whisk until smooth.  Drizzle muffins lightly with the lemon glaze and enjoy!

Source:  The Cafe Sucre Farine

6 comments:

Jamie Young said...

Mmmmm....you know where I stand when it comes to muffins!

Janessa said...

And you'll never believe it, but I got the crumble to work! You know my track record with the crumble. I don't know what makes this different but itIt didn't just melt all over the muffins. I'll be adding a lot more next time!

Devilyn said...

I love these muffins! I've made them a few times now and everyone loves them. Today I didn't have lemons or blueberries so I used blackberries and lime. They are in the oven right now. Can't wait!

Janessa said...

I'm so glad you love them! The blackberry and lime combo sounds yummy! I'd love to hear how they turned out!

Devilyn said...

Imadetwomorebatchestoday.Theyaremyfavoritemuffinsever!!!!Andmyspacebarapparentlyisbroken.Sorry.

Devilyn said...

ps.blackberrylimewasdelicious.Ihavealsomadelemonrasberryandthosewerefantastictoo!

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