Blueberry Lemon-Glazed Muffins!


By: Meela Stepanyuk    Febuary 6th, 2024

★★★★☆ 4.7/5
  

Ah, the youthful memories of endless summers, where time seemed to stretch like the viscous flow of fresh honey (the kind our relatives would bring to us from America), and every moment was filled with the promise of adventure. As a child, I revelled in the freedom of those languid days, where possibilities were as endless as the sky.

I can still recall the smooth texture of the stones whittled by years of flowing water, as I leapt from one to the next, crossing churning rivers with the agility of a drunkard and about the same level of enthusiasm. An overturned tree stump became the plank attached to a bloodthirsty pirate ship.

A cylindrical stone became the pestle I used to make medicines from foraged acorns, berries, and grass; the likes of which were administered to my dingy hand-made paper dolls with all the solemnity of a healer tending to a dying patient.

But even in the midst of my wildest adventures, there was always a brief interlude when air began shimmered with heat. It was then that I would race home, my stomach growling with anticipation, eager for the feast that awaited me.

I would burst in like a tempest, a daring gamble whether both shoes would triumphantly clear the threshold. Hands were hastily washed but left undried, as it's faster, and more amusing to flick the lingering droplets on unsuspecting siblings. And there, like a triumphant battle-worn hero I would stand, in front of the lavish feast that awaited my return.

But the battle hadn't ended yet, because there was still the competition between my father and I for the title of The Great Plate Polisher, much to the chagrin of my long-suffering mother ("What are you, dogs?").

But no matter how hearty the meal, there was always one question on my lips, one demand that could not be overcome: "What's for dessert?"

And my mother would laugh, her eyes crinkling as she looked upon her ravenous brood. "Whatever you make," she would say.

And so, armed with nothing more than a child's boundless imagination and greed for more, I would set to work, channelling the wisdom of generations past and the previous experience of my woodland medicine mashing. We made honey cakes and sugar cookies. But my favourite, pulled straight from the oven, was the fresh gooey blueberry lemon-glaze muffins.

Lemon had always been my favourite flavour in pasties and the likes, but these were something else. Soft, fluffy interior. An almost crunchy shell. And blueberries so warm and gooey that they blended into the muffin itself. Of course you can't forget the sweet tang of the lemon glaze. All of it blending together like a painting. Each flavour is as purposeful as the brushstrokes of a Van Gogh painting. Not just a desert. An Experience.

An experience that I am thrilled to share with you in this upcoming recipe.

Ingredients for Blueberry Lemon-Glazed Muffins

➺ Eggs - must be at room temperature.
➺ Sugar - can be substituted with honey or or artifial sweetner, howerver be aware that the muffins may not rise as much, or they may brown faster/slower depending on what you use.
➺ Sour cream - Can also be substituted with greek yogurt, or kefir.
➺ Oil - this recipy uses extra light olive oil, but you may substitute with canola oil or vegetable oil. Be aware that the flavour may change minutely.
➺ Vanilla and Salt - balance the flavor.
➺ Flour - all-purpose flour creates the best muffin crumb, however you may substite for cake flour for a smoother muffin, or all whole wheat. Keep in mind whole wheat will change the taste.
➺ Baking powder - if you do not have baking powder, you may mix one part baking soda to one part vinigar.
➺ Lemon - use the zest and juice from 1 large lemon. Half of the zest and juice goes into the the batter, the rest is for the glaze.
➺ Blueberries - fresh is ideal, but you may use frozen or dried

Commonly asked Questions

Is this recipe healthy?
It is generally healthier than your average store-bought or boxed mix muffins, however it is, at its core, a muffin. Some people reduce the sugar to ¾ cup sugar and exclude the glaze.

Can I use other barries?
Yes, you may substite with other types of berries. I have used berrie mixe and rasparries and the muffins where just as good.

Why are my muffins dense?
Over mixing the dough is the #1 leading cause in muffin denseness' and baker dissatisfaction. We recommend you mix only until the streaks are barely noticeable. Do not be concerned if the batter is lumpy. These are muffins, not a cake.

Can I use frozen blueberries?
Yes, however do not let the blueberries thaw, and do not overmix. As soon as you pull the blueberries out of the freezer they start to melt. If left out for too long the colour will bleed into the batter. However if your goal is purple muffins, disregard this warning.

Can I use dried blueberries?
Yes. However, you may want to reduce the quantity of berries by 30%. If you are halving the recipe, use 1 cup rather than 1½, or if you are following this one for 2 dozen muffins, add 2 cups or dried bluebarries rather than 3 cups.



Muffins.


    Blueberry Lemon-Glazed Muffins Recipe

      🕔 Prep Time: 8 minutes        🕔 Cook Time: 22 minutes        🕔 Total Time: 30 minutes

     Ingredients












     Instructions

  1. Line two muffin trays with liners, and set your oven to 205℃. In a large bowl or a stand mixer, beat together eggs and sugar on the highest setting for 5 -minutes. It should be thick, airy, and light in color.

  2. Add in the sour cream or kefir, oil, vanilla and salt, while the mixer is on low speed. Mix until just combined, do not overwork the batter.

  3. In a small bowl, combine flour and baking powder. With a hand held wisk, GENTLY stir-in the dry mixture to the batter ⅓ at a time.

  4. Add in the lemon juice, zest and blueberries. Use a spatula to fold, just until combined.

  5. Divide batter the batter into the muffin trays. Bake for 25-30 minutes, or until golden brown, and an inserted toothpick comes out clean. Remone, and cool intil room temp.

  6. Remove muffins from trays and let cool until room temperature. Drizzel with lemon glze (optional) and serve.

     Lemon Glaze Recipe:

  1. In a small bowl, combine powdered sugar and ½ tsp lemon zest. And in the leftover lemon juice from the lemon until desired consistency is reached. Mix until smooth.
    • ➺ To thin the glaze more, add more lemon juice or water a little at a time until desired consistency
    • ➺ To thicken, add powdered sugar a little bit at a time until desired consistencu.
Muffins.

    Nutritional Values Per serving

    Calories Carbohydrates     Proteins         Fat
    270kcal 37g carbs 4g protein 12g fat