Time for another Crazy Cooking Challenge!
The theme for this month's challenge is Blueberry Muffins. I was so excited because blueberry muffins are the only muffins I like (I do not have a big sweet tooth- I prefer cheese), and they are so delicious. I found this recipe Christina's blog Sweet Pea's Kitchen, and have had my eye of it for awhile. The original recipe is for a loaf of bread, but I decided (in the spirt of the challenge) to change it to muffins (I also added more blueberries). This recipe is super easy and the flavors of the lemon and blueberry are wonderful and refreshing! I am excited to try it as a loaf as well, but there is something great about a muffin. Please check out my fellow bloggers on the hop below for more great blueberry muffin recipes. Also, a BIG thank you to Tina for always putting together such a great swap!
For the Muffins:
1 1/2 cups + 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup sugar
3 large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
2 1/2 cups blueberries, fresh or frozen, thawed and rinsed
For the Lemon Syrup:
1/4 cup freshly squeezed lemon juice
1/4 cup sugar
For the Lemon Glaze:
1 cups confectioners’ sugar, sifted
2 to 3 tablespoons fresh lemon juice
- Preheat the oven to 350 degrees F. Prepare 3 muffin tins with liners (recipe makes about 18 muffins). In a medium bowl, sift together flour, baking powder and salt; set aside.
- In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.
- Pour the batter into the prepared pan and bake 40-45 minutes, or until a toothpick inserted in the center of the muffins comes out clean. Let cool in the pans for 10 minutes before removing muffins to a wire rack on top of a baking sheet.
- While the muffins are cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.
- Use a toothpick to poke holes in the tops of the warm muffins. Brush the top with the lemon syrup. Let the cake cool completely.
- To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Drizzle the lemon glaze over the top of each muffin and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.