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. (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

pumpkin bran muffins featured

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. Dorothy, you are a genius!! I love that you use a white chocolate ganache as the glaze. There’s nothing more annoying than fiddling with a powdered sugar glaze, trying to get the right consistency, and then at the end–it just tastes like sugar. Womp-womp. I am TOTALLY trying these muffins! Pinned!

  2. You had me at lemon and blueberry, but it really was the white chocolate glaze that did the trick!!

  3. Oh kids….they say and do the darndest things! That’s awesome she doesn’t even eat them and yet she’s tooting your horn!

  4. There is something earring with is recipe! I made it today and just took them out of the oven and they’re doughy and don’t taste anything like a muffin would. I love the lemon and blueberries but these are gross. Could it be the 4 1/2 cups of flour?? The dough was thick and sticky…nothing like muffin dough I’ve made before. I followed directions to a T as well. Beware!!!

    • Hi Jennifer! I’m sorry you didn’t enjoy the muffins. The use of the greek yogurt does change the texture of the muffin. It makes them chewier and thicker. If you prefer a more traditional muffin, you can substitute oil for the greek yogurt as called for in the recipe!

  5. mouth watering for sure! yummy!

  6. I have had blueberry and lemon and I have had lemon and white chocolate but never all three.These sound great! I love using yogurt in recipes! The results are always so moist (and I like the slightly denser chewier crumb!). I am especially interested in trying your white chocolate ganache!

  7. Whoever can stop at one muffin is my hero. Literally my hero. I need at least two, and I normally nibble on a third an hour or two after breakfast. No self-control when it comes to sweet baked goods! Especially ones with berries. And white (or dark) chocolate. Your muffins would disappear in a heartbeat if I ever came over. And that’s SO sweet that Jordan says they’re the best ever!!

    • One is not a breakfast. Two can be in a pinch, lol!!

      • See, if you tell me that two = breakfast, then I’ll automatically reach for a third as my breakfast “dessert.” And still have that extra one an hour later. So if I tell myself that one = breakfast, I’ll still eat two, which will be perfect! (My mind is crazy. In case you haven’t figured that out yet. ๐Ÿ˜‰ )

  8. Ha! I love the perspective of kids…..why is it they always love the stuff that’s not real food!? These babies look delicious – pretty sure I’d call them the best blueberry muffins, too!!

  9. Just stop! Stop with all this deliciousess!! Ok, just kidding, don’t stop ๐Ÿ˜‰ Ever!

  10. Love the addition of the white chocolate glaze! These sound delish ๐Ÿ™‚

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