Anyway, I’m certain you lot know past times instantly that I am totally a stress baker, thus these lemon huckleberry muffins were the natural resultant of all the stress I’ve been feeling inwards switching jobs! I already receive got a actually groovy bakery-style huckleberry muffin recipe on the weblog (and they are totally fabulous) but I sort of similar that these lemon huckleberry muffins are completely different, both taste-wise too texture-wise. Where the bakery-style muffins are super low-cal too fluffy, these are a fiddling denser too moister, field packing a ton of flavor. I’d hold upward difficult pressed to tell which muffins are my favorite, but thankfully I don’t receive got to choose! 🙂
for the muffins:
2/3 loving cup sugar
zest of i lemon
1/2 loving cup (4 ounces) butter, softened
1 teaspoon vanilla
1/4 loving cup sour cream
two tablespoons milk
two cups flour
two teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups fresh or frozen blueberries
for the glaze:
two tablespoons lemon juice
1 loving cup powdered sugar
1-2 teaspoons milk (more or less every bit needed)
- Preheat the oven to 350.
- Line 12 wells of a muffin tin alongside newspaper liners. In a large bowl or the bowl of a stand upward mixer, combine the saccharide too lemon zest, too rub the mixture alongside your fingers to unloosen the oils inwards the zest.
- Add the butter, eggs, vanilla, sour cream, too milk, too mix to combine. Add the flour, baking powder, too salt, too mix until simply combined.
- Gently plication inwards the blueberries. Scoop into prepared muffin tin, filling 3/4 full.
- Bake 18-20 minutes, or until lightly browned on travel past times too a toothpick inserted into the oculus comes out clean.
- Allow to cool for 10 minutes.
- While the muffins are cooling, whisk together the glaze ingredients, adding plenty milk to brand a glaze that easily runs off the dorsum of the spoon.
- Dip the tops of the muffins inwards the glaze, thus permit cool completely.