Lemon Muffins with Blueberries and Dried Cranberries
6 servings
45 minutes
Lemon muffins with blueberries and dried cranberries are a true celebration of flavor, combining the gentle tartness of lemon with juicy berries. This recipe stems from the tradition of American baking, where muffins are an essential part of cozy home breakfasts. Lemon zest adds freshness to the baked goods, while the berries contribute pleasant sweetness and richness of flavor. Cane sugar gives a light caramel note, and the lemon juice glaze completes the composition with a tangy zest. Muffins are perfect for morning coffee, a light snack, or as an elegant addition to tea gatherings. They are easy to make and can beautify any table, bringing joy to everyone who tries them.
1
Preheat the oven to 200 degrees.
2
In a bowl, mix the dry ingredients: flour, baking powder, and sugar.
- Wheat flour: 150 g
- Baking powder (raising agent): 1.5 teaspoon
- Cane sugar: 70 g
3
Melt the butter by any method (for example, in the microwave on medium power for one minute), then let it cool. In the meantime, grate the zest of half a lemon.
- Butter: 25 g
- Lemon: 0.5 piece
4
Beat the melted butter and olive oil with the egg and yogurt using a mixer.
- Butter: 25 g
- Extra virgin olive oil: 1.5 tablespoon
- Chicken egg: 1 piece
- Plain (natural) yoghurt: 70 g
5
Mix the obtained mass with dry ingredients in a large bowl, adding blueberries, cranberries, and zest. Gently stir.
- Blueberry: 70 g
- Dried cranberries: 20 g
- Lemon: 0.5 piece
6
Place paper liners in muffin tins and evenly distribute the batter among them. Bake for about 15 minutes until the cupcakes rise (they should spring back when pressed). Leave them in the pan for another 5 minutes, then transfer to a wire rack to cool.
7
Prepare the glaze: add lemon juice to the powdered sugar until you get a thick and sticky glaze. Cover the cooled muffins with it and decorate with dried cranberries until it sets.
- Icing sugar: 80 g
- Lemon: 0.5 piece
- Dried cranberries: 20 g
