Lemon-glazed blueberry crumble muffins
Serves 1
Directions
- 1Place two eggs and one cup of sugar into the stand mixer bowl.
- 2Set the mixer to full capacity to whip the eggs and sugar for about 5 minutes until creamy.
- 3Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- 4Add about one cup of Greek yogurt to the mixture.
- 5Pour in half a cup of extra virgin olive oil.
- 6Add one teaspoon of vanilla extract.
- 7Add half a teaspoon of sea salt.
- 8Mix the ingredients on a low setting for about a minute to incorporate them.
- 9Stop the mixer.
- 10In a separate bowl, add two cups of all-purpose flour.
- 11Add two teaspoons of baking powder (four half-teaspoon scoops).
- 12Whisk the dry ingredients together.
- 13Combine the dry ingredients with the wet ingredients in the mixer bowl, being careful not to over-mix.
- 14Add about two tablespoons of fresh lemon juice.
- 15Zest approximately two teaspoons of lemon peel into the batter.
- 16Stir the lemon juice and zest into the batter.
- 17Gently fold in half a cup of wild blueberries, taking care not to over-stir to prevent the muffins from turning purple.
- 18Prepare 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.
- 19Place muffin liners into a muffin pan.
- 20Scoop the muffin batter into each muffin liner, filling them evenly.
- 21Crumble the topping over each muffin.
- 22Bake the muffins in the preheated oven for 20 minutes.
- 23While 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.
- 24Stir the icing until smooth and place it in the fridge.
- 25Once baked, remove the muffins from the oven and allow them to cool slightly (ideally longer than 10 minutes to prevent the icing from melting).
- 26Drizzle the lemon icing over the cooled muffins.
Ingredients
- 2 Eggs
- 1 cup Sugar
- 1 cup Greek yogurt
- 0.5 cup Extra virgin olive oil
- 1 teaspoon Vanilla
- 0.5 teaspoon Sea salt
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 2 tablespoons Lemon juice
- 2 teaspoons Lemon zest
- 0.5 cup Blueberries
- 0.5 cup Flour (for crumble)
- 0.5 cup Sugar (for crumble)
- 0.25 cup Melted butter (for crumble)
- 1 cup Icing sugar
- 1 whole Lemon
- 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.
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