Crazy for Crust

Lemon Blueberry Muffins {with white chocolate glaze}

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These Lemon Blueberry Muffins are perfect for an on-the-go breakfast! Or you can serve them at brunch, with a white chocolate glaze!

Lemon Blueberry Muffins | crazyforcrust.com | #blueberry #breakfast

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.

Lemon Blueberry Muffins | crazyforcrust.com | #blueberry #breakfast

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!

Lemon Blueberry Muffins | crazyforcrust.com | #blueberry #breakfast

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.ย (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!

Lemon Blueberry Muffins | crazyforcrust.com | #blueberry #breakfast

Oh, and don’t forget the blueberries. The BIG ones. You heard Jordan…these are the “BEST” muffins ever! ๐Ÿ˜‰

Lemon Blueberry Muffins

Ingredients

  • 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

Instructions

  1. Preheat oven to 350 degrees. Line muffin tins with liners. (Makes about 24.) Spray them with cooking spray to avoid sticking to the paper.
  2. Whisk eggs, yogurt, and oil until no lumps remain. Stir in sugar, lemon, and lemon zest. Stir in baking powder and salt.
  3. 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.
  4. Scoop into muffin liners, 2/3 full. Bake for about 15-18 minutes until a toothpick comes out clean. (Mine took 17 minutes.)
  5. 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.
  6. When ready to serve, dip the tops of the muffins in the glaze.
  7. Glaze is optional, but good!

Click here to see the complete list of Lemon Recipes!

Fruity Pebbles Muffins

Fruity-Pebbles-Muffins (1 of 8)w

Pumpkin Muffins with Streusel Topping

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Sweets from friends:
Monster Cookie Muffins by Something Swanky
Nutella Stuffed Chocolate Chip Muffins by I Wash You Dry
Blueberry Avocado Muffins by Gimme Some Oven

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76 comments

  1. These are awful. As stated by a previous commenter the ratio of flour to other ingredients is off by an absurd margin. Pls stop gushing over the idea ladies and try the recipe. Complete failure.

    • I’m sorry you don’t like them! I’ve made the recipe (different variations) several times, and it’s one I grew up on. The batter is very thick, and the yogurt changes the texture a lot. With all oil, they taste more traditional.

  2. Would love to make these for a get-away this weekend. What is their shelf life? I’m guessing they don’t last long once they are made but I’d like to make these for Sunday breakfast…can I bake them Friday and keep them refreidgerated until eating? Thank you!

  3. I just made these muffins and I’m not so satisfied with the outcome! First of all they taste raw no matter how long you cook them! And they are not sweet enough!

    • I’m sorry you didn’t like them! I didn’t have a problem with the cooking, they are chewier because of the greek yogurt. Could that be the problem in that respect? The sweetness…well, I guess that’s personal preference. Did you use the glaze?

      • I would prefer to use oil instead of greek yogurt… how much do I use??

      • 1/2 cup should be good. Note that the recipe makes dense muffins. That’s how I grew up on them, but you can reduce the flour if you don’t like really dense muffins!

  4. lemon blueberry muffins… absolutely disgusting. lead weights, not enough oil to stop them sticking to the paper, tasteless and the glaze is the most disgusting thing I’ve ever tasted. ‘bake’ at your own risk, you’ve been warned… what a waste of good ingredients

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  7. These look great! If I substitute the yogurt for oil, do I still include the additional 3 additional tablespoons of oil? (the next ingredient on your list)

  8. I was already making these when I started to read the comments and I’ll admit, I was a little nervous. I was already skeptical of 4 1/2 cups of flour, but the pictures sold me on trying it anyway. The batter seemed thick and difficult to work with, and I added an extra splash of milk to help fold in the blueberries. However, I was delightfully surprised with how they looked when I peeked at them after only about 10 minutes. I took mine out around 17 minutes, too – they are delicious! I am about to glaze them now but they were good all by themselves. They will be a wonderful addition to my Mother’s Day brunch tomorrow. Thanks!

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  13. Hi! I would really really love to try this gorgeous recipe but am a little reluctant on using cups for measurements as cup sizes vary in different places. Can I please know how many mls your 1 cup is? I can convert it from there. Thank you so much!

  14. Pingback: LEMON BLUEBERRY MUFFINS {WITH WHITE CHOCOLATE GLAZE} – Love Recipes

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