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. 2Set the mixer to full capacity to whip the eggs and sugar for about 5 minutes until creamy.
  3. 3Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  4. 4Add about one cup of Greek yogurt to the mixture.
  5. 5Pour in half a cup of extra virgin olive oil.
  6. 6Add one teaspoon of vanilla extract.
  7. 7Add half a teaspoon of sea salt.
  8. 8Mix the ingredients on a low setting for about a minute to incorporate them.
  9. 9Stop the mixer.
  10. 10In a separate bowl, add two cups of all-purpose flour.
  11. 11Add two teaspoons of baking powder (four half-teaspoon scoops).
  12. 12Whisk the dry ingredients together.
  13. 13Combine the dry ingredients with the wet ingredients in the mixer bowl, being careful not to over-mix.
  14. 14Add about two tablespoons of fresh lemon juice.
  15. 15Zest approximately two teaspoons of lemon peel into the batter.
  16. 16Stir the lemon juice and zest into the batter.
  17. 17Gently fold in half a cup of wild blueberries, taking care not to over-stir to prevent the muffins from turning purple.
  18. 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.
  19. 19Place muffin liners into a muffin pan.
  20. 20Scoop the muffin batter into each muffin liner, filling them evenly.
  21. 21Crumble the topping over each muffin.
  22. 22Bake the muffins in the preheated oven for 20 minutes.
  23. 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.
  24. 24Stir the icing until smooth and place it in the fridge.
  25. 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).
  26. 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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