Blueberry Muffins with Lemon Zest
6 servings
45 minutes
Blueberry muffins with lemon zest are a cozy treat from American cuisine that combines a tender texture with refreshing citrus notes. This dessert emerged as a variation of classic muffins, where the sweet-tart blueberries perfectly blend with aromatic lemon zest, giving the baked goods a balance of freshness and sweetness. Made with whole grain flour and cane sugar, the muffins have a rich flavor and slight moisture, while the lemon juice glaze adds a zesty finish. They are perfect for breakfast or a cozy tea time, especially paired with a cup of hot tea or coffee.
1
Preheat the oven to 200 degrees.
2
Melt the butter, for example, in the microwave on medium power. Let it cool.
- Butter: 25 g
3
At this time, grate the zest of half or one small lemon.
- Lemon: 0.5 piece
4
Lightly beat 1 large egg with milk using a mixer. Add butter and olive oil and beat again. Add grated zest and mix.
- Chicken egg: 1 piece
- Milk: 5 tablespoon
- Butter: 25 g
- Extra virgin olive oil: 2 tablespoons
- Lemon: 0.5 piece
5
In a separate bowl, mix flour with baking powder, sugar, and blueberries. Pour in the mixture from the mixer and mix well with a spoon.
- Whole grain (wholemeal) flour: 90 g
- Wheat flour: 2 tablespoons
- Cane sugar: 100 g
- Baking powder (raising agent): 2 teaspoons
- Blueberry: 100 g
6
Place paper liners in muffin tins and distribute the batter. Bake for 15-20 minutes until the muffins rise and slightly crack. Cool on a rack.
7
For the glaze, squeeze the juice of a lemon and mix it with powdered sugar until a thick glaze forms (2-3 teaspoons of juice). Cover the cooled muffins with a small amount of glaze. Let it set for a few minutes.
- Lemon: 0.5 piece
- Icing sugar: 60 g
