Blueberry Lemon Thyme Muffins
User Reviews
4.2
15 reviews
Good
-
Prep Time
15 mins
-
Cook Time
25 mins
-
Total Time
40 mins
-
Servings
12 muffins
-
Calories
352 kcal
-
Course
Baked Goods
-
Cuisine
American
Blueberry Lemon Thyme Muffins
Report
These blueberry lemon thyme muffins are topped with a crunchy streusel and packed full of delicious blueberries. You will love how easy these muffins are to make!
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Ingredients
For streusel topping:
- 6 tablespoons butter melted, unsalted
- 1/2 cup all-purpose flour
- 1/2 cup oats quick cooking
- 1/2 cup dark brown sugar
- 1 teaspoon lemon zest
- Pinch kosher salt
For muffins:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 2 teaspoons thyme fresh leaves
- 1/2 teaspoon kosher salt
- 1/2 cup buttermilk
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla bean paste
- 1/2 teaspoon lemon extract
- 1/2 cup butter room temperature, unsalted
- 1 cup dark brown sugar
- 2 egg large
- 1 pint blueberries fresh
For glaze:
- 3 tablespoons powdered sugar
- 2 teaspoons lemon juice fresh
Instructions
For the streusel topping:
- In a small bowl add all ingredients and stir well to combine. Set aside.
For the muffins:
- Preheat the oven to 350 degrees F and line a muffin pan with paper liners, set aside.
- In a medium-sized bowl add flour, baking powder, fresh thyme leaves, and kosher salt. Whisk to combine and set aside.
- In a small bowl (or use your liquid measuring cup) add buttermilk, lemon zest, vanilla bean paste, and lemon extract. Stir to combine and set aside.
- In the bowl of an electric mixer add butter and brown sugar.
- Bean on medium-high speed until light and fluffy, about 3 minutes.
- Add in the eggs, one at a time, scraping down the sides of the bowl between each addition, and mix until just combined.
- Lower the mixer speed to low and slowly alternate between adding the flour and buttermilk mixture until all the ingredients have been added.
- Gently stir in the fresh blueberries trying not to break them as you stir.
- Fill your muffin pans about 3/4 of the way full and smooth the top as best as possible.
- Top each muffin with a handful of streusel topping. If the topping sets up a bit (the butter might firm up a bit) just break it up with your hands. You want to use all the topping so don’t be scared to really top those muffins.
- Bake for about 25 minutes or until the muffin is fully cooked. You can test your muffin by inserting a toothpick into the center and when removed it should be clean.
- Let your muffins cool and top with drizzle.
For the glaze:
- Whisk together until smooth. If it’s too thick add a little more lemon juice. If it’s too thin add a little more powdered sugar.
Equipments used:
Nutrition Information
Show Details
Serving
1g
Calories
352kcal
(18%)
Carbohydrates
51g
(17%)
Protein
5g
(10%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
5g
(29%)
Cholesterol
67mg
(22%)
Sodium
160mg
(7%)
Fiber
2g
(8%)
Sugar
27g
(54%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 352kcal | 18% |
| Carbohydrates | 51g | 17% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 67mg | 22% |
| Sodium | 160mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.2
15 reviews
Good
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