Tuesday, February 5, 2013

Lemon Blueberry Muffins


Let's say you made Brown Butter Blueberry Muffins one day and feel in love. You haven't tried another blueberry muffin recipe since, because you already have a perfect recipe. Why would you try another kind and betray your amazing, delicious muffins, only to be disappointed? Well, you just have to go out on that branch, jump into a new recipe, and try it because you never know what you're missing until you swim and talk with other variations.

Pretty much, ever since I made those perfect, and I mean truly perfect, blueberry muffins, I really have not wanted to try another recipe that involved baking blueberries into muffins. However, as you can see, I tried another recipe. And it was great! I will confess that I still love my other beloved recipe a little more because of the brown butter and the crumble that it involves, but variation is a good thing and you can still really like two different kinds of variations, even if you like one just a bit more than the other.

Now that is not to scare you off from this post. No! The two blueberry muffins are just different. This recipe includes brown butter, a crumble topping, and are a little lighter.

These muffins that you see in this post include lemon, many different types of fat, and are a heavier muffin. They are denser and have a firmer crumb to them, if that makes sense.

Pros and cons.


Where many good things start, we begin our journey with butter, blueberries and a few other essentials.


Then, we travel to the land of lemon sugar. It's a really pretty place to be.


We can now work in the butter. You can use an electric mixer or you can do it by hand. Either or.


After the butter and a few other crazy things, we are ready for the blueberries.


Batter, scooped




Lemon Blueberry Muffins
makes 24 muffins

1 cup + 2 tablespoons granulated sugar
grated zest and juice of 1 large lemon
2 eggs
1 cup sour cream or plain yogurt
1 cup heavy cream
3 cups all-purpose flour
1/2 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon kosher salt
3/4 cup unsalted butter, cold, cut into small cubes
1 1/2 cups fresh blueberries 

Preheat oven to 375F. Line two 12-cup muffins pans with paper liners and set aside.
Stir together the sugar and lemon zest in a small bowl and set aside.
Whisk together the lemon juice, eggs, sour cream and heavy cream in a medium bowl until combined. Set aside.
In the bowl of an electric mixer fitted with a paddle attachment, sift together the flour, baking soda and baking powder. On low speed, add the lemon sugar and salt and mix until combined. Add the butter and continue to mix on low speed until the butter is the size of small peas. Form a well in the center, pour in the wet ingredients, and gently combine on low speed until almost combined. Fold in the blueberries. Be sure to not overmix the batter.
Fill the prepared muffins cups and bake 25-30 minutes, or until the muffin tops are lightly golden brown, springy and a little firm. Allow to cool in the pan for about 10 muffins before transferring to a wire rack to cool. 


  1. These photos are so bright and colourful! Lemon and blueberry is one of my favourite cakes I've never thought of making them into a muffin!

  2. Mmmmmm....we're on the same wave-length - I just posted a lemony muffin too! :)

  3. These look pretty perfect to me! I prefer a dense, cakier muffin - if I'm gonna have a muffin, I want all the good stuff in it, too!

  4. Sounds like it was fabulous to branch out from the usual!

  5. no way! Take a Megabite also posted blueberry muffins with lemon glaze today as well. I guess people who are obsessed with food think alike!

  6. Oh, I absolutely adore the combination of blueberries and lemon, so I'm alllll about these muffins. They look AMAZING!



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