That lemon glaze over the top is “optional, but highly necessary.” My oh my is it good! I followed the recipe except I used sour cream instead of yogurt. These blueberry sour cream muffins are amazing. If lemon isn’t your thing, just skip it. And if you are wondering why I consider these “Bakery Style,” it’s the domed muffins tops. Oh goodness, I think I just described the perfect sweet treat! Lemon blueberry muffins with buttermilk offer such a rich and tender texture. July 13, 2020 by Eric Samuelson 2 Comments. These lemon blueberry muffins are bursting with fresh blueberries and zesty lemon flavor. In a large bow, whisk the sour cream, egg, milk, butter, lemon zest and lemon juice. This lemon muffin recipe is inspired by our easy blueberry muffins recipe. If you are looking for an easy dessert that looks and tastes like a million bucks, you've come to the right place. Stir in blueberries so they get coated with the flour. The buttermilk paired with the sour cream really makes these muffins moist and so tender. Gently fold in blueberries. The Best Lemon Blueberry Muffins Spoon heaping spoon fulls of batter into the prepared muffin cups. To make gluten free lemon blueberry muffins , swap in your favorite gluten free … There is some lemon zest in the batter which gives the muffins just a hint of lemony flavor – it’s not overpowering, but add just a touch of tartness! Making these easy blueberry sour-cream muffins can be a stress-free reprieve. Prepare a 12-hole muffin tin by inserting paper muffin liners into the muffin pan cavities. Me thinks you need to do your tummy a favor and make these soon. In fact, so many of our readers already have. You can substitute the sour cream for Greek yoghurt if you like. You can have these blueberry muffins as is – but to kick them up another notch, I added a delicious crumb topping (streusel topping) that is lightly infused with lemon flavor. Fold the wet ingredients into … I would not recommend substituting the sour cream with double cream / heavy cream. they came out perfect every time! Yep. If you prefer a more savory side, try my muffin egg omelets! This muffin recipe couldn’t be easier – both the blueberry muffins and the sweet lemon glaze. A soft and tender muffin inside with a perfect, heaped muffin top. The 2 Tbsp obviously upped the lemon flavor and also gave them a more yellow color, so just do as you’d prefer here as well. How to make Lemon Blueberry muffins. The base for the recipe is a simple muffin base (flour, sugar, baking powder, eggs) and adds in some frozen blueberries and fresh lemon juice and zest. In a large mixing bowl, use a hand-held mixer to beat together the yogurt, sugar, and lemon zest … While the muffins are baking, melt the butter along with the zest and juice from the other lemon in a small bowl. 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. It has lots of five-star reviews! 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! Preheat oven to 400 F. Place paper liners in a standard muffin tin. Orange zest would be fun to use if you’d looking to change up the citrus. SERIOUSLY drool worthy amazing!!! I used buttermilk to make these muffins, however they can be made with milk or sour cream too. In a large bowl, whisk flour, baking powder and salt together. I made Smitten Kitten’s perfect blueberry muffin recipe with my kids today and they were unbelievable! Set aside. i have made 6 batches of these since you published this recipe. Add the flour mixture to this bowl; mix until just moistened. I was impressed that even though there were so … In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt and lemon zest. Place the remaining 1/2 cup of granulated sugar in another small bowl. I find that buttermilk worked really well and we got the perfect soft muffins. Tips for baking keto blueberry muffins: The lemon zest is what I think makes these so special, so don’t skip that part. Ridiculously moist and delicious, this Blueberry Lemon Sour Cream Pound Cake tastes like Spring in every bite! In this recipe, I used sour cream to give the softness and improve the texture of these muffins. So easy to bake, yet so delicious! These muffins burst with fresh blueberries and lemon flavour, which I believe makes them delicious blueberry muffins. my boyfriend doesn’t even like With how easy these are to make, you can have a fresh batch of warm muffins in no time! You won’t find a muffin that says SPRING more than Blueberry and Lemon Zest Muffins with Fresh Lemon Glaze. Blueberry Sour Cream Muffins with Lemon Glaze These moist, lemony muffins made with fresh blueberries make a delicious treat. This lemon-blueberry muffin recipe, the best I’ve ever tasted, was on the brain. Home » In the Kitchen » Dessert » Lemon Poppy Seed Blueberry Sour Cream Muffins. Lemon Poppy Seed Blueberry Sour Cream Muffins. The recipe comes from my mother via my aunt via The New York Times. Ensure your butter is at room temperature. How to make Blueberry Muffins with lemon zest and buttermilk? Sour cream does so much for these muffins – it adds moisture, a subtle tangy flavor, and it helps activate the baking soda so your muffins puff up nice and pretty while they bake. Start by preheating your oven. Use a whisk to break up any lumps and thoroughly combine. These muffins are filled with some serious love – brown sugar, sour cream, lots of blueberries, and the perfect amount of lemon zest. To make eggless lemon blueberry muffins, use 1/4 cup of unsweetened applesauce in place of the egg, and add an additional 1/4 tsp of baking powder or use a flax seed egg. Cool the muffins for 10 minutes, they should still be warm, but not too hot to handle. I think you would be adding too much fat to the recipe, changing the texture of your keto blueberry muffins. Please read my disclosure policy.. Moist and delicious, these They’re also incredibly moist and topped with a crunchy crumble topping with extra lemon zest. That’s sort of my definition of what bakery style is. If you need a recommendation on a great zester, I have this Raniaco zester from Amazon and love it! Lemon Blueberry Muffins look and taste like something out of a fancy bakery but even better because you get to eat them warm and so fresh out of the oven. (Though, update 2020: a 12-well muffin pan works great, too.) Easy blueberry muffins require the following ingredients: Flour, baking powder, salt, sugar, butter, sour cream, milk, eggs, vanilla, lemon zest and blueberries! This blueberry muffins recipe has been adapted from my basic muffin recipe with the addition of blueberries. i gave them to my neighbors as a thank you gift and they RAVED about them! Sour cream gives this Blueberry Lemon Pound Cake a very moist and tender crumb, just like another family favorite, Orange Cranberry Pound Cake. When you realize how easy these muffins are to make, you’ll want to make them over and over again. These muffins are loaded with blueberries, lemon zest, poppy seeds and topped with a crumble topping with cinnamon and maple syrup. The muffins were moist, crumbly, lemony, with big bursting blueberries throughout. Rub lemon zest into the sugar until the sugar takes on a lemon … In this case, also add 2 tbsp of butter to achieve a similar fat content. Also, I topped these moist blueberry muffins with a lemon glaze for extra lemon flavour. Make a well in the center of the dry ingredients and add the sour cream, eggs, butter, lemon juice, and lemon extract. This is a super important step because it will allow your muffins to cook evenly and at the same temperature. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. With a cup of coffee and one of these moist, lemony muffins made with fresh blueberries, we all knew it was going to be a great day. This post may contain affiliate sales links. ... Make a well in the center of the dry ingredients, place sour cream or yogurt, 2 eggs, coconut oil and zest of lemon into bowl. A few notes: Make the muffins in a 6-well jumbo muffin pan. Even better is enjoying the lemon-scented muffins with buttery crumb topping. 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