Tag: muffins

Breakfast

Blueberry Lemon Muffins with Lemon Sugar Glaze

Becca Bakes

Look. At. Those. Berries

It’s finally blueberry season! And what’s better than a blueberry muffin? A *lemon* blueberry muffin with lemon sugar glaze. Delish.

Makes approximately 20 muffins.

Tips and Tricks:

  • As always with muffins, mix until just combined. Over mixing muffins results in dry, dense muffins.
  • When I cook with fresh squeezed lemon juice, I store the baked goods in the fridge so that they last longer. Be sure to use an airtight container.
  • Always warm up for 15 seconds in the microwave when eating the leftovers (if there are any!)
  • These muffins were packed with blueberries. If you like a little more muffin and a little less blueberry, try only 1 cup of blueberries.

Ingredients

  • 1 1/2 cups of blueberries
  • 1 lemon
  • 1 egg
  • 3 tsp baking powder
  • 2 cups flour
  • 1 cup sugar (set aside 1/2 cup of this sugar for glaze)
  • 1 cup milk
  • 1/2 cup of softened butter
  • 1/4 cup of melted butter

Directions

  1. Preheat oven to 375 degrees
  2. Line muffin tin with liners
  3. Mix together baking powder, flour, 1/2 cup sugar, and zest of one lemon in a large mixing bowl
  4. Mix together egg, milk, and 1/2 cup of softened butter in a medium mixing bowl
  5. Add wet ingredients to the dry ingredients and beat with hand mixer until just combined
  6. Fold in blueberries
  7. Bake muffins for 18 minutes, or until the tops are golden brown
  8. While muffins are baking, mix 1/4 cup of melted butter and 2 tbsp of lemon juice with 1/2 cup of sugar for glaze
  9. When muffins are out of the oven, pop them out of the muffin tin and drizzle the glaze onto the muffin tops
  10. Enjoy 🙂

These muffins didn’t even make it to my office – they were too good to share!

Happy baking!

-R

Breakfast

Lemon Poppy Seed Muffins

Becca Bakes

Some people say that muffins are just an excuse to eat cake before noon, but that’s not going to stop me from enjoying them at every chance I get. These muffins are simple and light: perfect for a spring brunch or an everyday breakfast.

Makes 12-18 muffins

Tips & Tricks:

  • Baking soda should not be substituted for baking powder. I’ve tried (and failed).
  • Do not over-mix the muffin batter. Over-mixing the batter will result in tough, dry muffins. We want light, fluffy muffins!
  • The muffin tin will hold the heat from the oven and cook your muffins even further after they are out of the oven. For this reason, pop those muffins out of the tin as soon as they come out of the oven.
  • You can check if the muffins are done by inserting a fork into the thickest part of the muffin. If the fork comes out clean (with no wet batter on it), then your muffins are done!

Ingredients:

  • 2 cups flour
  • 1 cup sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • Zest of one lemon
  • 2 eggs
  • 8 tbsp (1 stick) salted butter, melted
  • 2 1/2 tbsp fresh squeeze lemon juice
  • 3/4 cup sour cream
  • 2 tbsp poppy seeds
  • Pinch of coarse sugar for topping, set aside.

Directions:

  1. Preheat oven to 400 degrees
  2. In a large bowl, combine dry ingredients: flour, sugar, baking powder, baking soda, and lemon zest
  3. In a medium bowl, whisk together eggs, butter, sour cream, and lemon juice
  4. Add wet ingredients to dry and mix until just combined
  5. Fold in poppy seeds (be careful not to over mix the batter!)
  6. Line a muffin tin with liners and fill cups 3/4 of the way
  7. Bake 13-15 minutes until the tops are golden brown
  8. Remove muffins from tin immediately.
  9. Sprinkle with a pinch of coarse sugar and enjoy!

If you try this recipe and have any questions, suggested improvements, or changes, leave a comment.

-R