Blueberry muffins with lemon glaze are more than just a recipe for me; they are a little journey back to my childhood. My grandma had a huge blueberry bush in the garden, and in the summer we spent hours picking the sweet, plump berries. Of course, most of it ended up directly in our mouths, but some of it was always reserved for muffins. Her recipe was without Thermomix® and without blue icing, but the scent of blueberries and lemon in the kitchen has remained in my memory to this day. The ingredients play a crucial role in these muffins. The room temperature butter ensures a loose and juicy texture, while the sugar and Bourbon vanilla sugar contribute sweetness and a fine vanilla note. The Greek yogurt makes the muffins particularly juicy and gives them a slightly sour note that harmonizes perfectly with the blueberries. The flour forms the basic structure, and the baking powder ensures that the muffins rise nicely. The blueberries themselves are of course the star of the show. They give the muffins their characteristic color and fruity taste. The lemon glaze with the icing sugar provides a sweet and slightly sour crust that provides a nice contrast to the soft texture of the muffins. The blue food coloring is optional, but it makes the muffins a real eye-catcher. When preparing in the Thermomix®, it is important to really use the butter at room temperature so that it mixes well with the sugar. The eggs should be added one after the other so that everything combines well. When stirring in the flour mixture, it is important not to stir for too long, otherwise the dough can become tough. The blueberries should be carefully folded in so that they are not crushed. The recipe is already suitable for a vegetarian version. For a vegan version, you can replace the butter with margarine and the Greek yogurt with a plant-based yogurt alternative. Instead of eggs, you can use applesauce or flaxseed flour. You can also add other spices such as cinnamon, cardamom or nutmeg to give the muffins a special touch. Serve the blueberry muffins with lemon glaze lukewarm or cooled. They go perfectly with a cup of coffee or tea. You can also serve them with fresh berries or a scoop of vanilla ice cream. The muffins can be stored in an airtight container at room temperature for up to 3 days. They can also be frozen. However, the glaze should only be applied after thawing. You can also prepare the dough the day before and store it in the refrigerator. This saves time the next day.

Blueberry Muffins with Lemon Glaze

Save recipe

Trial expired

Description

Ingredients (12 ingredients)

Preparation (9 steps)

Prepare muffin cups and preheat oven

Cream butter, sugar and vanilla sugar

Add eggs and yogurt

Stir in flour mixture

Fold in blueberries

Fill dough into cups and bake

Mix icing sugar and lemon juice

Finish glaze

Glaze muffins and let set

Finished cooking? Great! 🎉

More images

About this recipe

Created by

Tags

Allergens

ALL features in the app

Similar Recipes

Berry Quark Cake without Base

Blueberry Muffins with Yogurt

Strawberry-Lime Small Cakes

Juicy Cherry-Muffins with Orange

Creamy Cheesecake with Raspberry Mirror

Cake with Raspberries and White Chocolate

Peach Crumble Casserole

Summery Berry Streusel