Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, lemon and blueberry drizzle muffins. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Try these delicious Lemon Blueberry Muffins with streusel crumb topping! This easy muffin recipe with Greek yogurt makes sweet, moist, bakery-style muffins. These Lemon Blueberry Muffins with streusel crumb topping are the best breakfast to make ahead and grab on a busy morning.
Lemon and blueberry drizzle muffins is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Lemon and blueberry drizzle muffins is something which I’ve loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have lemon and blueberry drizzle muffins using 8 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Lemon and blueberry drizzle muffins:
- Make ready 2 cup flour
- Take 1 1/3 cup sugar (more or less depending on taste)
- Get 4 tsp baking powder
- Take 1 cup milk
- Get 4 tbsp vegetable oil
- Make ready Blueberries
- Get 2 Lemons
- Take 1 egg
The first time I added some sparkling sugar to the tops before baking (raw sugar works great as. These vegan blueberry muffins are also stuffed with lemon and poppy seeds, because why should you have to choose? Lemon Blueberry Muffins - Fluffy and tender lemon muffins filled with blueberries and topped with a Lemon zest, lemon juice and lemon glaze ensure that every bite of these muffins is loaded with bright Drizzle icing over cooled muffins. These muffins are the best the day they are made.
Instructions to make Lemon and blueberry drizzle muffins:
- Preheat your oven 220c
- Sift the flour and baking powder at least twice. Then stir in the sugar
- In a separate bowl beat the egg lightly and stir the the milk and oil
- Make a well in the dry ingredients and pour in the wet ingredients. With a folk mix until combined. Your batter should be think and lumpy. Once combined add in the blueberries and lemon juice
- Fill your muffin case about two thirds and bake for twenty minutes until golden brown
- Heat sugar and lemon over a low heat until the sugar has dissolved. Poke holes small holes in the muffins with a skewer. Pour the sugar syrup over and allow to soak through the muffins
My "perfect" blueberry muffins are made with whole wheat flour and Greek yogurt. So delicious, no one will guess they're healthy, too! Soft and moist lemon blueberry muffins bursting with fresh blueberries and lemon flavor. Then drizzled with a delicious lemon glaze. These easy lemon blueberry muffins are a favorite, as well as lemon blueberry zucchini bread, lemon bars, blueberry buttermilk cake and lemon brownies.
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