Tuesday, August 12, 2014

Lemon Blueberry Muffins with a Brown Sugar Glaze & Lemon Zest

1/2 cup softened butter
2 egg whites and 1 yolk
2 tsps. baking powder
1 cup granulated sugar
zest of one lemon
1 tbsp. freshly squeezed lemon juice
1/2 cup milk
1 cup frozen blueberries
2 1/4 cups unbleached all purpose flour
1 tbsp. light brown sugar
1 tbsp. granulated sugar
1 tbsp. melted butter
Yields: 14-16 muffins
Step 1: Combine your wet ingredients with the paddle attachment on your mixer or with a whisk.  Then add in your remaining ingredients except for the blueberries.  Once the batter has come together add in your blueberries and fold into the batter with a spatula (not the whisk), so that you do not break the blueberries into the dough. 
Step 2: Pre-heat your oven to 350 degrees and line your muffin tin with paper cups.  Using a medium size ice cream scoop fill each muffin 3/4 the way with the dough.  Then place a 1/3 tsp. of the glaze on the top of each.
Step 3: Bake for 18-22 minutes or until the edges are a light golden brown.  Remove onto a cooling rack.  Enjoy!



No comments:

Post a Comment