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Receta Lemon Blueberry Muffins
by Beth Roan

Lemon Blueberry Muffins


I <3 muffins! (In case you hadn't noticed already) I made these thinking I was being creative. I used to love blueberry muffins with Crabtree & Evelyn's Lemon Curd, then all of the sudden for the next three days blogs, recipe sites, etc... were filled with lemon & blueberry recipes. Apparently we all had the same idea. Great minds think alike right?? These were so moist it almost tasted like it had the curd (wow, that word just doesn't sound appetizing at all does it?) in it.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 12

Ingredientes

  • 1 egg
  • 3/4 cup sugar
  • 1 3/4 cups flour
  • 1 tablespoon lemon peel, grated
  • 1 tablespoon lemon juice
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 cup blueberries
  • 6 tablespoons butter, melted
  • 12 oz lemon yogurt
  • TOPPING:
  • 1/3 cup lemon juice
  • 1/4 cup sugar
  • 1 teaspoon lemon peel, grated

Direcciones

  1. Preheat oven to 350 degrees. Line muffin pan with baking liners.
  2. In large bowl, combine sugar, flour salt, baking soda, baking soda and lemon peel. In another bowl, beat the egg, yogurt, butter and lemon juice. Stir wet ingredients into dry ingredients just until moistened. Fold in blueberries.
  3. Divide batter between muffin cups and bake for 20 minutes or until toothpick comes out clean. Cool for 5 minutes; leave muffins in pan. Poke about 10 holes in each muffin using a toothpick. In a saucepan, combine the topping ingredients. Cook and stir over low heat until sugar is dissolved. Spoon over warm muffins.