Lemon Glazed Blueberry Crumble Muffins

30 mins
Serves 1
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Directions

  1. 1Get your mixer out.
  2. 2Get your mixer out.
  3. 3Get your mixer out.
  4. 4Add two eggs to the mixer bowl.
  5. 5Add two eggs to the mixer bowl.
  6. 6Add two eggs to the mixer bowl.
  7. 7Add one cup of sugar to the mixer bowl.
  8. 8Add one cup of sugar to the mixer bowl.
  9. 9Add one cup of sugar to the mixer bowl.
  10. 10Whip the mixture on full capacity for about 5 minutes until it reaches a suspicious consistency and color.
  11. 11Whip the mixture on full capacity for about 5 minutes until it reaches a suspicious consistency and color.
  12. 12Whip the mixture on full capacity for about 5 minutes until it reaches a suspicious consistency and color.
  13. 13Preheat your oven to 400 degrees Fahrenheit.
  14. 14Preheat your oven to 400 degrees Fahrenheit.
  15. 15Preheat your oven to 400 degrees Fahrenheit.
  16. 16Add about a cup of Greek yogurt (or sour cream) to the mixture.
  17. 17Add about a cup of Greek yogurt (or sour cream) to the mixture.
  18. 18Add about a cup of Greek yogurt (or sour cream) to the mixture.
  19. 19Add half a cup of extra virgin olive oil.
  20. 20Add half a cup of extra virgin olive oil.
  21. 21Add half a cup of extra virgin olive oil.
  22. 22Add a teaspoon of vanilla.
  23. 23Add a teaspoon of vanilla.
  24. 24Add a teaspoon of vanilla.
  25. 25Add half a teaspoon of salt.
  26. 26Add half a teaspoon of salt.
  27. 27Add half a teaspoon of salt.
  28. 28Mix the ingredients on low setting for about a minute to incorporate them.
  29. 29Mix the ingredients on low setting for about a minute to incorporate them.
  30. 30Mix the ingredients on low setting for about a minute to incorporate them.
  31. 31In a separate bowl, combine two cups of all-purpose flour and two teaspoons of baking powder.
  32. 32In a separate bowl, combine two cups of all-purpose flour and two teaspoons of baking powder.
  33. 33In a separate bowl, combine two cups of all-purpose flour and two teaspoons of baking powder.
  34. 34Whisk the dry ingredients together.
  35. 35Whisk the dry ingredients together.
  36. 36Whisk the dry ingredients together.
  37. 37Gradually add the dry ingredients to the wet ingredients in the mixing bowl and whisk until just combined, being careful not to over-stir.
  38. 38Gradually add the dry ingredients to the wet ingredients in the mixing bowl and whisk until just combined, being careful not to over-stir.
  39. 39Gradually add the dry ingredients to the wet ingredients in the mixing bowl and whisk until just combined, being careful not to over-stir.
  40. 40Add about two tablespoons of lemon juice.
  41. 41Add about two tablespoons of lemon juice.
  42. 42Add about two tablespoons of lemon juice.
  43. 43Add about two teaspoons of lemon zest.
  44. 44Add about two teaspoons of lemon zest.
  45. 45Add about two teaspoons of lemon zest.
  46. 46Gently fold in half a cup of blueberries, being careful not to over-stir.
  47. 47Gently fold in half a cup of blueberries, being careful not to over-stir.
  48. 48Gently fold in half a cup of blueberries, being careful not to over-stir.
  49. 49To make the crumble, combine half a cup of flour, half a cup of sugar, and about a quarter cup of melted butter in a bowl.
  50. 50To make the crumble, combine half a cup of flour, half a cup of sugar, and about a quarter cup of melted butter in a bowl.
  51. 51To make the crumble, combine half a cup of flour, half a cup of sugar, and about a quarter cup of melted butter in a bowl.
  52. 52Incorporate the crumble ingredients until it looks crumbly.
  53. 53Incorporate the crumble ingredients until it looks crumbly.
  54. 54Incorporate the crumble ingredients until it looks crumbly.
  55. 55Place muffin liners in each hole of a muffin pan.
  56. 56Place muffin liners in each hole of a muffin pan.
  57. 57Place muffin liners in each hole of a muffin pan.
  58. 58Scoop the muffin batter into the muffin liners, filling each.
  59. 59Scoop the muffin batter into the muffin liners, filling each.
  60. 60Scoop the muffin batter into the muffin liners, filling each.
  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. 67To make the icing, combine one cup of icing sugar, the juice of a whole lemon, and half a teaspoon of lemon zest.
  68. 68To make the icing, combine one cup of icing sugar, the juice of a whole lemon, and half a teaspoon of lemon zest.
  69. 69To make the icing, combine one cup of icing sugar, the juice of a whole lemon, and half a teaspoon of lemon zest.
  70. 70Stir the icing mixture and place it in the fridge.
  71. 71Stir the icing mixture and place it in the fridge.
  72. 72Stir the icing mixture and place it in the fridge.
  73. 73Once baked, let the muffins cool for at least 10 minutes (preferably longer) before icing.
  74. 74Once baked, let the muffins cool for at least 10 minutes (preferably longer) before icing.
  75. 75Once baked, let the muffins cool for at least 10 minutes (preferably longer) before icing.

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 tsp vanilla
  • 1 tsp vanilla
  • 1 tsp vanilla
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 2 cups all-purpose flour
  • 2 cups all-purpose flour
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 2 tsp baking powder
  • 2 tsp baking powder
  • 2 tbsp lemon juice
  • 2 tbsp lemon juice
  • 2 tbsp lemon juice
  • 2 tsp lemon zest
  • 2 tsp lemon zest
  • 2 tsp lemon zest
  • 0.5 cup blueberries
  • 0.5 cup blueberries
  • 0.5 cup blueberries
  • 0.5 cup flour
  • 0.5 cup flour
  • 0.5 cup flour
  • 0.5 cup sugar
  • 0.5 cup sugar
  • 0.5 cup sugar
  • 0.25 cup melted butter
  • 0.25 cup melted butter
  • 0.25 cup melted butter
  • 1 cup icing sugar
  • 1 cup icing sugar
  • 1 cup icing sugar
  • 1 lemon
  • 1 lemon
  • 1 lemon
  • 0.5 tsp lemon zest
  • 0.5 tsp lemon zest
  • 0.5 tsp lemon zest

Equipment

mixerovenseparate bowlwhiskcheese gratermuffin panmuffin linersice cream cookie scooperfridge

Tips

  • Do not over stir the flour mixture.
  • Do not over stir the blueberries to avoid purple muffins.
  • Let the muffins cool completely before adding icing to prevent melting.