These Lemon Blueberry Muffins are perfect for an on-the-go breakfast! Or you can serve them at brunch, with a white chocolate glaze!
Last weekend, when Jordan got home from her sleepover, the mom emailed me and asked for my blueberry muffin recipe because Jordan proclaimed them the “BEST blueberry muffins ever!”
I found that funny, since she refuses to eat them. They have “big” blueberries in them. “Big” meaning, you know, regular ones. Jordan prefers the blueberries that come in the can in the box of blueberry muffin mix or, even better, the blueberry muffin mixes you just add water to.
After I got that email, I realized I had not shared these muffins with you. These Lemon Blueberry Muffins are actually the recipe I based my Fruity Pebbles Muffins off of, except these have lemon and blueberry.
And did I mention the white chocolate glaze?
That’s what sets these babies apart, I promise you that.
When I think blueberry the first thing I think is lemon.
When I think lemon, the first thing I think is white chocolate.
So Lemon + Blueberry + White Chocolate must be good, right?
And it sooooo is!
These muffins are based on my mom’s blueberry muffin recipe. I grew up with these babies. I’d wake up on a Saturday and smell something good, and my mom would be in the kitchen making muffins for breakfast. Those were the best weekends!
The lemon flavor from the zest and the juice gives the muffins a depth of flavor. And because I love to eat two (or three) muffins for breakfast sometimes, I like to take out some of the fat. I used some greek yogurt (I love Chobani) mixed with 2 tablespoons of oil for these muffins. The yogurt makes the muffin a little chewier and denser in texture than a regular muffin, so by mixing it with oil you get a good medium of health, fluff, and chewiness. (If you prefer not to use yogurt, or don’t have it, no worries. You can use oil instead!)
And then the piece de resistance…the glaze.
White chocolate is melted with some heavy cream to create a ganache. When ready to serve, dip the muffins in the ganache. It’l run down the sides and add the perfect touch of sweetness and glamour to the muffins.
I mean, it’s ganache. Other option: drink with straw.
I ganached have the muffins, but left the others plain. For a quick breakfast before school, plain is good. For a wow on a weekend – just add ganache!
Oh, and don’t forget the blueberries. The BIG ones. You heard Jordan…these are the “BEST” muffins ever! 😉
Lemon Blueberry Muffins
- 3 eggs
- 1/3 cup Nonfat Vanilla or Plain Greek Yogurt
- 3 tablespoons oil
- 1 cup sugar
- Zest of one lemon
- 3 tablespoons lemon juice
- 6 teaspoons baking powder
- 1 teaspoons salt
- 4 1/2 cups flour
- 1 cup milk
- 2 cups fresh or frozen blueberries
- 1/2 cup white chocolate chips
- 1/2 cup heavy cream
- Preheat oven to 350 degrees. Line muffin tins with liners. (Makes about 24.) Spray them with cooking spray to avoid sticking to the paper.
- Whisk eggs, yogurt, and oil until no lumps remain. Stir in sugar, lemon, and lemon zest. Stir in baking powder and salt.
- Add half the flour and half the milk, stir to just combine. Add remaining flour and milk and stir until just combined. Carefully fold in blueberries.
- Scoop into muffin liners, 2/3 full. Bake for about 15-18 minutes until a toothpick comes out clean. (Mine took 17 minutes.)
- While the muffins are cooking and cooling, add white chocolate and heavy cream to a microwave safe bowl. Heat for 30 seconds, then whisk. Heat for up to 30 more seconds, until you can whisk together and the chocolate melts into the cream. Let cool for about 30 minutes.
- When ready to serve, dip the tops of the muffins in the glaze.
- Glaze is optional, but good!
Nutritional information not guaranteed to be accurate
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
This post may contain affiliate links. For more information, read my disclosure policy.
Published on: September 5, 2013