Lemon-glazed blueberry crumble muffins

Serves 1
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Directions

  1. 1Place two eggs and one cup of sugar into the stand mixer bowl.
  2. 2Place two eggs and one cup of sugar into the stand mixer bowl.
  3. 3Place two eggs and one cup of sugar into the stand mixer bowl.
  4. 4Set the mixer to full capacity to whip the eggs and sugar for about 5 minutes until creamy.
  5. 5Set the mixer to full capacity to whip the eggs and sugar for about 5 minutes until creamy.
  6. 6Set the mixer to full capacity to whip the eggs and sugar for about 5 minutes until creamy.
  7. 7Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  8. 8Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  9. 9Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  10. 10Add about one cup of Greek yogurt to the mixture.
  11. 11Add about one cup of Greek yogurt to the mixture.
  12. 12Add about one cup of Greek yogurt to the mixture.
  13. 13Pour in half a cup of extra virgin olive oil.
  14. 14Pour in half a cup of extra virgin olive oil.
  15. 15Pour in half a cup of extra virgin olive oil.
  16. 16Add one teaspoon of vanilla extract.
  17. 17Add one teaspoon of vanilla extract.
  18. 18Add one teaspoon of vanilla extract.
  19. 19Add half a teaspoon of sea salt.
  20. 20Add half a teaspoon of sea salt.
  21. 21Add half a teaspoon of sea salt.
  22. 22Mix the ingredients on a low setting for about a minute to incorporate them.
  23. 23Mix the ingredients on a low setting for about a minute to incorporate them.
  24. 24Mix the ingredients on a low setting for about a minute to incorporate them.
  25. 25Stop the mixer.
  26. 26Stop the mixer.
  27. 27Stop the mixer.
  28. 28In a separate bowl, add two cups of all-purpose flour.
  29. 29In a separate bowl, add two cups of all-purpose flour.
  30. 30In a separate bowl, add two cups of all-purpose flour.
  31. 31Add two teaspoons of baking powder (four half-teaspoon scoops).
  32. 32Add two teaspoons of baking powder (four half-teaspoon scoops).
  33. 33Add two teaspoons of baking powder (four half-teaspoon scoops).
  34. 34Whisk the dry ingredients together.
  35. 35Whisk the dry ingredients together.
  36. 36Whisk the dry ingredients together.
  37. 37Combine the dry ingredients with the wet ingredients in the mixer bowl, being careful not to over-mix.
  38. 38Combine the dry ingredients with the wet ingredients in the mixer bowl, being careful not to over-mix.
  39. 39Combine the dry ingredients with the wet ingredients in the mixer bowl, being careful not to over-mix.
  40. 40Add about two tablespoons of fresh lemon juice.
  41. 41Add about two tablespoons of fresh lemon juice.
  42. 42Add about two tablespoons of fresh lemon juice.
  43. 43Zest approximately two teaspoons of lemon peel into the batter.
  44. 44Zest approximately two teaspoons of lemon peel into the batter.
  45. 45Zest approximately two teaspoons of lemon peel into the batter.
  46. 46Stir the lemon juice and zest into the batter.
  47. 47Stir the lemon juice and zest into the batter.
  48. 48Stir the lemon juice and zest into the batter.
  49. 49Gently fold in half a cup of wild blueberries, taking care not to over-stir to prevent the muffins from turning purple.
  50. 50Gently fold in half a cup of wild blueberries, taking care not to over-stir to prevent the muffins from turning purple.
  51. 51Gently fold in half a cup of wild blueberries, taking care not to over-stir to prevent the muffins from turning purple.
  52. 52Prepare the crumble topping by mixing half a cup of flour, half a cup of sugar, and a quarter cup of melted butter in a separate bowl until crumbly.
  53. 53Prepare the crumble topping by mixing half a cup of flour, half a cup of sugar, and a quarter cup of melted butter in a separate bowl until crumbly.
  54. 54Prepare the crumble topping by mixing half a cup of flour, half a cup of sugar, and a quarter cup of melted butter in a separate bowl until crumbly.
  55. 55Place muffin liners into a muffin pan.
  56. 56Place muffin liners into a muffin pan.
  57. 57Place muffin liners into a muffin pan.
  58. 58Scoop the muffin batter into each muffin liner, filling them evenly.
  59. 59Scoop the muffin batter into each muffin liner, filling them evenly.
  60. 60Scoop the muffin batter into each muffin liner, filling them evenly.
  61. 61Crumble the topping over each muffin.
  62. 62Crumble the topping over each muffin.
  63. 63Crumble the topping over each muffin.
  64. 64Bake the muffins in the preheated oven for 20 minutes.
  65. 65Bake the muffins in the preheated oven for 20 minutes.
  66. 66Bake the muffins in the preheated oven for 20 minutes.
  67. 67While the muffins bake, prepare the icing by combining one cup of icing sugar with the juice of a whole lemon and half a teaspoon of lemon zest in a bowl.
  68. 68While the muffins bake, prepare the icing by combining one cup of icing sugar with the juice of a whole lemon and half a teaspoon of lemon zest in a bowl.
  69. 69While the muffins bake, prepare the icing by combining one cup of icing sugar with the juice of a whole lemon and half a teaspoon of lemon zest in a bowl.
  70. 70Stir the icing until smooth and place it in the fridge.
  71. 71Stir the icing until smooth and place it in the fridge.
  72. 72Stir the icing until smooth and place it in the fridge.
  73. 73Once baked, remove the muffins from the oven and allow them to cool slightly (ideally longer than 10 minutes to prevent the icing from melting).
  74. 74Once baked, remove the muffins from the oven and allow them to cool slightly (ideally longer than 10 minutes to prevent the icing from melting).
  75. 75Once baked, remove the muffins from the oven and allow them to cool slightly (ideally longer than 10 minutes to prevent the icing from melting).
  76. 76Drizzle the lemon icing over the cooled muffins.
  77. 77Drizzle the lemon icing over the cooled muffins.
  78. 78Drizzle the lemon icing over the cooled muffins.

Ingredients

  • 2 Eggs
  • 2 Eggs
  • 2 Eggs
  • 1 cup Sugar
  • 1 cup Sugar
  • 1 cup Sugar
  • 1 cup Greek yogurt
  • 1 cup Greek yogurt
  • 1 cup Greek yogurt
  • 0.5 cup Extra virgin olive oil
  • 0.5 cup Extra virgin olive oil
  • 0.5 cup Extra virgin olive oil
  • 1 teaspoon Vanilla
  • 1 teaspoon Vanilla
  • 1 teaspoon Vanilla
  • 0.5 teaspoon Sea salt
  • 0.5 teaspoon Sea salt
  • 0.5 teaspoon Sea salt
  • 2 cups All-purpose flour
  • 2 cups All-purpose flour
  • 2 cups All-purpose flour
  • 2 teaspoons Baking powder
  • 2 teaspoons Baking powder
  • 2 teaspoons Baking powder
  • 2 tablespoons Lemon juice
  • 2 tablespoons Lemon juice
  • 2 tablespoons Lemon juice
  • 2 teaspoons Lemon zest
  • 2 teaspoons Lemon zest
  • 2 teaspoons Lemon zest
  • 0.5 cup Blueberries
  • 0.5 cup Blueberries
  • 0.5 cup Blueberries
  • 0.5 cup Flour (for crumble)
  • 0.5 cup Flour (for crumble)
  • 0.5 cup Flour (for crumble)
  • 0.5 cup Sugar (for crumble)
  • 0.5 cup Sugar (for crumble)
  • 0.5 cup Sugar (for crumble)
  • 0.25 cup Melted butter (for crumble)
  • 0.25 cup Melted butter (for crumble)
  • 0.25 cup Melted butter (for crumble)
  • 1 cup Icing sugar
  • 1 cup Icing sugar
  • 1 cup Icing sugar
  • 1 whole Lemon
  • 1 whole Lemon
  • 1 whole Lemon
  • 0.5 teaspoon Lemon zest (for icing)
  • 0.5 teaspoon Lemon zest (for icing)
  • 0.5 teaspoon Lemon zest (for icing)

Equipment

Stand mixerMixing bowlsWhiskMeasuring cupsMeasuring spoonsLemon juicerCheese graterMuffin panMuffin linersIce cream scooperOven

Tips

  • Do not over-mix the batter, especially after adding blueberries, to avoid purple muffins.
  • For the icing, allow muffins to cool longer than 10 minutes to prevent the icing from melting too quickly.
Lemon-glazed blueberry crumble muffins | Clip Recipe