Recipe: Tasty Lemon and blueberry drizzle muffins

Lemon and blueberry drizzle muffins. These lemon blueberry muffins are quick to make with a moist and tender center bursting with blueberries and perfectly golden brown tops. These are inspired by our popular blueberry muffin recipe. We've been making those muffins for years and are so happy that we added this fresh lemon.

Sift the flour and baking powder at least twice. When I saw how popular my Strawberry banana greek yogurt muffins had become, I knew I wanted to create a "spin off" type muffin. You need this Lemon Blueberry Muffins recipe in your life. You can have Lemon and blueberry drizzle muffins using 8 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Lemon and blueberry drizzle muffins

1. It's 2 cup of flour.
2. Prepare 1 1/3 cup of sugar (more or less depending on taste).
3. It's 4 tsp of baking powder.
4. You need 1 cup of milk.
5. You need 4 tbsp of vegetable oil.
6. Prepare of Blueberries.
7. Prepare 2 of Lemons.
8. You need 1 of egg.

Warning: If you are on a diet, do NOT make these muffins! They are so good, you'll Bright, fresh lemons and juicy, bursting blueberries, in a soft sponge topped with sweet crunch and a bit of lemonade glaze. These BIG bakery-style Blueberry Lemon Poppy Seed Muffins are moist, fluffy, and bursting with juicy blueberry and fresh lemon flavor! The poppy seeds add a toothy bite everyone loves.

Lemon and blueberry drizzle muffins instructions

1. Preheat your oven 220c.
2. Sift the flour and baking powder at least twice. Then stir in the sugar.
3. In a separate bowl beat the egg lightly and stir the the milk and oil.
4. 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.
5. Fill your muffin case about two thirds and bake for twenty minutes until golden brown.
6. 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.

We love these for breakfast, but they also make a great afternoon snack! Really good blueberry and lemon ratio with the plus of it not being too sweet. I used just regular whole milk instead of buttermilk and they turned out really nice and fluffy. Lemon-blueberry muffins, with a sour-sweet glaze and hint of nutmeg, are perfect any time of day. Combine lemon juice and powdered sugar in a small bowl.