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Blueberry Lemon Thyme Muffins | URBAN BAKES

Blueberry Lemon Thyme Muffins


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  • Author: URBAN BAKES
  • Total Time: 2 hours 15 minutes
  • Yield: 18 1x
  • Diet: Vegetarian

Description

Fragrant meyer lemons and the richness yogurt brings to these Blueberry Lemon Thyme Muffins will create a delightful start to your morning breakfast. Don’t forget to include the crumb topping and lemon thyme glaze for a zesty sweet finish.


Ingredients

Scale

CRUMB TOPPING

  • 1 cup (120 grams) all-purpose flour
  • 1/2 cup (110 grams) dark brown sugar
  • 1 teaspoon meyer lemon zest
  • 1/8 teaspoon salt
  • 6 tablespoons (85 grams) unsalted butter, melted

BLUEBERRY LEMON THYME MUFFINS

  • 2 cups (240 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fresh thyme, stems removed
  • 1/2 teaspoon salt
  • 1/2 cup (113 grams) unsalted butter, softened
  • 1 1/4 cups (250 grams) granulated sugar
  • 2 large eggs (100 grams)
  • 1/3 cup (75 grams) vegetable oil
  • 1 tablespoon (8 grams) meyer lemon zest
  • 1 cup (240 grams) plain yogurt or sour cream
  • 1 cup (150 grams) fresh blueberries

LEMON THYME GLAZE

  • 1/4 cup (63 grams) fresh lemon juice
  • 2 twigs of fresh thyme
  • 3 to 4 cups (345 to 460 grams) powdered sugar

Instructions

  1. TOPPING:  In a small bowl, mix flour, brown sugar, lemon zest and salt. Add melted butter and stir. Topping should resemble wet sand.  When grabbing a handful, it should come together into a soft ball and easily crumble apart.  Set aside. 
  2. MUFFINS:  Line 18 muffin wells with a paper baking cup or lightly grease and flour the bottom and sides of each well; set pan aside.  In a medium bowl, whisk flour, baking soda, thyme and salt; set aside.
  3. In a large bowl using an electric mixer on low to medium speed, beat butter and sugar together until light and fluffy, about 2 minutes.  Beat in eggs one at a time until well blended.  Mix in oil and lemon zest until just combined.
  4. Using a silicone spatula, gently mix the flour mixture into the wet ingredients alternating with the yogurt beginning and ending with the flour mixture.  Allow batter to rest for 45 minutes. 
  5. Heat oven to 400°F (205°C).  Fold the blueberries into the batter. Be sure to not overmix. Scoop 1/4 to 1/3 cup of batter into each prepared muffin well.  Be sure to only fill about 3/4 full.  Sprinkle crumb topping. 
  6. Decrease oven temperature to 375°F (190°C).  Bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean.  Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to further cool.
  7. GLAZE:  Meanwhile, in a small saucepan, heat lemon juice to 125°F (52°C). Add 2 twigs of thyme into the juice and remove from heat.  Allow thyme to steep for 10 minutes, then discard.
  8. In a medium bowl, whisk lemon juice and 3 cups (345 grams) powdered sugar until smooth.  If glaze is too thin, mix in additional powdered sugar 1/4 cup at a time.  To test for proper consistency of the glaze, the glaze should drip from the spoon and fall back onto the remaining glaze in the shape of a ribbon that holds for about 5 seconds before it disappears.  Drizzle glaze over the top of the cooled muffins.  ENJOY!
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Category: Muffins
  • Cuisine: American

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