Category: blueberry

Vegan Blueberry Muffins

These moist, fluffy, and easy-to-make vegan blueberry muffins are packed with fresh, juicy blueberries and a hint of vanilla, then topped with cane sugar for an extra sweet crunch. Inspired by the popular Jordan Marsh blueberry muffin recipe, this swee…

These moist, fluffy, and easy-to-make vegan blueberry muffins are packed with fresh, juicy blueberries and a hint of vanilla, then topped with cane sugar for an extra sweet crunch. Inspired by the popular Jordan Marsh blueberry muffin recipe, this sweet treat will surely put a smile on your face, whether you have them for breakfast,...

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The post Vegan Blueberry Muffins appeared first on My Pure Plants.

Blueberry Vodka Smash

The blueberry vodka smash is a refreshing cocktail pairing berries, vodka and mint! Serve over crushed ice. Got blueberries and…

A Couple Cooks – Recipes worth repeating.

The blueberry vodka smash is a refreshing cocktail pairing berries, vodka and mint! Serve over crushed ice.

Blueberry vodka smash

Got blueberries and vodka? (Or blueberry vodka?) Try this refreshing summer cocktail, the Blueberry Vodka Smash! This pairing of sweet berries, fresh mint, simple syrup and vodka is just the thing for enjoying on the patio or deck. Served over crushed ice, it’s a reference to a classic cocktail but done up with summer berries! You can make it with fresh berries or add in flavored vodka for an even strong blast of fruit.

What’s a blueberry vodka smash?

This blueberry vodka smash is our favorite way to pair berries and vodka (though the Blueberry Martini also comes close!) It’s a spin on the classic Whiskey Smash, which originated in the Victorian era as a cooling summer cocktail first published in a bartender guide in 1887. That first smash had lemon, mint, whiskey, and sweetener, served over crushed ice.

Many variations have popped up on the theme over time, like the Vodka Smash, Gin Basil Smash and Watermelon Smash. The blueberry vodka smash is another fruity spin. Here’s what you’ll need:

  • Fresh blueberries
  • Fresh mint
  • Vodka (or blueberry vodka)
  • Lime juice
  • Simple syrup
  • Crushed ice
Blueberry vodka

Can I make it with blueberry vodka?

There are many types of blueberry vodka on the market, which is the spirit infused with an artificial berry flavor. If you’re looking for a drink to make with this type of vodka, the smash is a perfect option! You can simply substitute it for the standard vodka in the recipe below. Combining it with fresh blueberries makes an even more intense blueberry flavor.

How to make crushed ice

The most characteristic part of a smash cocktail is the crushed ice. What’s the best way to crush ice? We’ve developed a quick and easy method using a blender (though our newest refrigerator now makes crushed ice automatically: score!). Here’s the best way to crush ice:

  • Place the ice in a blender.
  • Fill the blender about halfway with cold water. This is the important part! The water helps everything blend to a uniform size.
  • Pulse until it’s uniformly crushed! Then strain. Pick out any large chunks with your fingers, but this method should result in a great texture.
Blueberry vodka

How to make a blueberry vodka smash

Once you’ve got all the required ingredients, it’s time to shake up the drink! Here’s how to make a blueberry vodka smash:

  • Muddle the berries and mint in a cocktail shaker to release the oils. Here are all our tips on How to Muddle Mint with a muddler (if you don’t have one, use a wooden spoon).
  • Shake: Add the vodka, lime juice, and simple syrup. Add 1 handful of ice and shake until cold!
  • Strain & add crushed ice: Strain into a lowball glass. Add crushed ice.
  • Garnish: Cocktails are all about the presentation. Garnish with blueberries, lime wedges and mint sprigs!

More blueberry cocktails

Berries make the best drinks! There are lots of different classic cocktails that can be done up with a berry spin. Try these blueberry cocktails for your next party:

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Blueberry vodka smash

Blueberry Vodka Smash

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 drink
Print Recipe

Description

The blueberry vodka smash is a refreshing cocktail pairing berries, vodka and mint! Serve over crushed ice.

Ingredients

  • 8 large mint leaves, plus more to garnish
  • ¼ cup blueberries, plus more to garnish
  • 2 ounces vodka*
  • ¾ ounces lime juice, plus wedges to garnish
  • ¾ ounce simple syrup
  • Crushed ice, for serving
  • Soda water, for serving (optional)

Instructions

  1. Place the mint leaves and blueberries berries in cocktail shaker. Muddle (gently mash) them to extract their flavor.
  2. Add the vodka, lime juice, simple syrup, and 4 ice cubes. Shake until cold, then pour everything into a glass. Serve with crushed ice and garnish with additional blueberries, fresh mint and lime wedges.

Notes

*If you’re looking for a way to use blueberry vodka, you can use it in place of the vodka for an even more intense berry flavor.

  • Category: Drink
  • Method: Shaken
  • Cuisine: Cocktails
  • Diet: Vegan

Keywords: Blueberry vodka

A Couple Cooks - Recipes worth repeating.

Blueberries and Cream Bread Pudding

Blueberries and Cream Bread Pudding
Blueberries are delicious when they are in season, jammy with a deep sweetness that you don’t always find in other berries. The most-baked blueberry treats are Blueberry Muffins, hands down. And while I love a great blueberry muffin, there are so many more blueberry treats to try than …

The post Blueberries and Cream Bread Pudding appeared first on Baking Bites.

Blueberries and Cream Bread Pudding
Blueberries are delicious when they are in season, jammy with a deep sweetness that you don’t always find in other berries. The most-baked blueberry treats are Blueberry Muffins, hands down. And while I love a great blueberry muffin, there are so many more blueberry treats to try than that breakfast favorite. This Blueberries and Cream Bread Pudding is delicious and summery blueberry dessert option that you can add to your repertoire!

Like most bread puddings, this Blueberries and Cream Bread Pudding starts with lots of cubed bread. You can use a white sandwich bread or a richer bread, such as challah or brioche. The richer breads make an even more indulgent pudding, but most breads will work. The bread doesn’t need to be stale to make a good pudding, even though this is a great use of an older loaf of bread. You will need 1/2 – 2/3 of an average-size loaf.

The bread is combined with heavy cream, milk, eggs, sugar and both vanilla and almond extracts. The combination of heavy cream and milk makes this pudding rich, with a melt-in-your-mouth feel when you take a bite. I always feel like bread pudding should be an indulgent and satisfying dessert, so using some heavy cream is the perfect way to get that texture. Once you have the base put together, blueberries are folded in. I used fresh blueberries and highly recommend using them if they’re in season. Frozen berries can be substituted, but I recommend tossing them in a tablespoon of flour before folding them in so that they don’t bleed into the bread pudding batter.

Once baked, allow the bread pudding to cool before serving it. You can serve it while it is slightly warm for a classic bread pudding presentation, or you can chill it completely for more of a contrast on a hot summer evening. Either way,  I like to add a spoonful of whipped cream to each slice as I plate it. Leftovers should be stored in the refrigerator and can be reheated to serve.

Blueberries and Cream Bread Pudding
6 cups cubed bread (preferably challah or brioche), about 1/2 large loaf
1 1/4 cups heavy cream
1 1/4 cups milk (whole or lowfat)
4 large eggs
2/3 cup sugar
2 tsp vanilla extract
1/4 tsp almond extract
1/4 tsp salt
2 cups blueberries, fresh or frozen

Preheat oven to 350F. Lightly grease a 9×13-inch baking pan.
In a medium bowl, whisk together the cream milk, eggs, sugar, vanilla extract, almond extract and salt until ingredients are well combined.
Place the bread cubes into a large bowl and pour the egg mixture over the top. Use the back of a spoon or spatula to gently press the bread down into the custard to make sure that each piece of bread gets a chance to soak up the milk mixture. Allow bread to stand for 10-15 minutes. Fold blueberries into the bread mixture.
Pour pudding mixture into prepared baking dish.
Bake for about 40-45 minutes, until the pudding is set and a sharp knife inserted into the center of the pudding comes out clean.
Let the pudding cool for at least 20 minutes before serving. It can be served warm or cold.

Serves 8-10

The post Blueberries and Cream Bread Pudding appeared first on Baking Bites.

Blueberry French Toast Casserole

Blueberry French toast casserole is the best brunch recipe! It’s topped with a crunchy streusel topping and homemade blueberry syrup.…

A Couple Cooks – Recipes worth repeating.

Blueberry French toast casserole is the best brunch recipe! It’s topped with a crunchy streusel topping and homemade blueberry syrup.

Blueberry French Toast Casserole

Here’s a brunch recipe that pulls out all the stops: Blueberry French Toast Casserole! This one is a total stunner that will impress anyone. Sprinkle custardy cinnamon-spiced bread with a glittering streusel topping and fresh berries, then bake it up. Top it with a homemade blueberry syrup that infuses tangy berry flavor into the entire dish! This one is ideal for entertaining house guests or a special brunch on holidays. Our 6-year old kept asking for more of this one (naturally!).

Ingredients in blueberry French toast casserole

This blueberry-version of our French toast casserole stars berries in two ways: fresh berries in the casserole and some cooked into a tangy blueberry syrup. The syrup is what makes the magic here: it infuses intense blueberry flavor into the entire dish. Here’s what you’ll need for blueberry French toast casserole:

  • Blueberries
  • Sourdough or French bread
  • Eggs
  • Milk
  • Cream
  • Brown sugar
  • Turbinado or demerara sugar
  • Vanilla
  • Cinnamon and nutmeg
  • Oats
  • Pecans
  • Flour
  • Butter
Blueberry Syrup

Notes on the blueberry syrup

A few notes on the syrup for this blueberry French toast casserole:

  • Don’t be tempted to skip it: it’s a required component! The syrup is what carries the flavor here. The fresh blueberries are a nice secondary flavor, but don’t carry as much concentrated berry flavor as the syrup.
  • Make a half recipe if you prefer. The blueberry syrup recipe makes 1 ½ cups total. The casserole requires 1 cup fresh berries, so if you prefer using only 2 cups berries total you can half the syrup.
  • Simmer the syrup while the casserole bakes, or make it in advance. It takes just 15 minutes to whip up!
Blueberry French Toast Casserole

The best bread for French toast casserole

You can use a few different types of bread for blueberry French toast casserole. Here’s a breakdown of what we prefer and why we like it!

  • Sourdough bread: This is our top pick for French toast, both regular and in casserole form! The sturdy texture of the bread makes it chewy instead of mushy, and the flavor adds intriguing tangy and savory notes. The hard crust adds a nice variation to the texture.
  • French bread: French bread also works here: the hard crust also helps to add interesting texture like with sourdough.

What bread to avoid? Don’t use purchased white bread or whole wheat bread here. The texture comes out much too soft since the bread essentially dissolves into the custard. Whole wheat bread in particular doesn’t work well with the flavor profile. We also prefer this casserole with a textured sourdough vs a brioche or challah bread, which are softer.

Make ahead info: try it overnight!

This recipe also works as an overnight blueberry French toast casserole! Simply assemble the bread and custard base layer, placing the custard in the pan with the bread and allowing it to soak overnight. If you like, you can assemble the streusel topping and refrigerate it overnight as well. You can also make the blueberry syrup in advance.

In the morning, simply let the pan stand for 30 minutes at room temperature before baking. If you like, you could assemble the streusel or syrup during this time as well. Top with the streusel and throw it in the oven!

Blueberry French Toast Casserole

More blueberry recipes

This blueberry French toast casserole recipe is a favorite of ours: we love it for impressing guests or even a Mother’s Day brunch idea. Here are a few more breakfast ideas with blueberries:

This blueberry French toast casserole recipe is…

Vegetarian.

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Blueberry French Toast Casserole

Blueberry French Toast Casserole

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes (30 minute rest time, or overnight)
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 12
Print Recipe

Description

Blueberry French toast casserole is the best brunch recipe! It’s topped with a crunchy streusel topping and homemade blueberry syrup.

Ingredients

  • 1 loaf unsliced sourdough or French bread (about 1 pound), cut into cubes
  • 1 cup blueberries
  • 8 eggs
  • 1 ¾ cups 2% milk
  • ¾ cup heavy cream
  • 6 tablespoons light brown sugar
  • 1 tablespoon vanilla extract
  • ½ tablespoon + 1 teaspoon cinnamon, divided
  • ½ teaspoon nutmeg
  • ¼ teaspoon kosher salt
  • ¼ cup rolled oats
  • ¼ cup crushed pecans
  • ¼ cup turbinado or demerara sugar*
  • 2 tablespoons all-purpose flour
  • 6 tablespoons salted butter, cold and cut into small pieces
  • 1 recipe Blueberry Syrup* (required!)

Instructions

  1. Preheat oven to 375°F.
  2. Grease a 9 x 13″ baking dish. Add half the torn bread to the dish then ½ cup of the blueberries, then more bread.
  3. In a large bowl, whisk the eggs until fully incorporated and frothy. Whisk in the milk, cream, sugar, vanilla extract, ½ tablespoon cinnamon, nutmeg and kosher salt. Pour the custard over the bread pieces and use your fingers to submerge the tops of the bread to ensure it is all coated. Top with the remaining ½ cup blueberries. Rest 30 minutes at room temperature (or refrigerate overnight and bring to room temperature for 30 minutes before baking).
  4. Meanwhile, in a medium bowl, add the rolled oats, pecans, turbinado sugar, flour, and 1 teaspoon cinnamon. Cut the butter into the other ingredients using a pastry cutter or fork until evenly combined and a crumbly streusel topping forms. Refrigerate until baking.
  5. Just before baking, sprinkle the streusel topping over the French toast. Bake 40 to 45 minutes until browned and set. Rest 10 minutes before serving.
  6. While the casserole bakes, make the Blueberry Syrup. Scoop out pieces and top with a drizzle of the berry syrup.

Notes

*The Blueberry Syrup really adds the blueberry flavor to this casserole. If desired, you can make ½ recipe of the syrup, which makes ¾ cup.

  • Category: Breakfast
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Blueberry French toast casserole

A Couple Cooks - Recipes worth repeating.

Easy Blueberry Oatmeal

Blueberry oatmeal is quick and extraordinarily delicious! Impress everyone with this bright, berry-flavored breakfast recipe. Sometimes a recipe comes along…

A Couple Cooks – Recipes worth repeating.

Blueberry oatmeal is quick and extraordinarily delicious! Impress everyone with this bright, berry-flavored breakfast recipe.

Blueberry Oatmeal

Sometimes a recipe comes along that’s so simple and tasty, we just cannot wait to share it with you. Such is the case with this Blueberry Oatmeal! This pot of oats has an irresistible sweet berry flavor that’s nuanced with cinnamon, allspice and a hint of vanilla. Even better is the color: the brilliant-purple hue makes it that much more fun to eat your breakfast. Our 6-year old absolutely adores this: and so do we! Here’s how to make this easy breakfast recipe.

Ingredients in blueberry oatmeal

Sure, you can buy blueberry oatmeal at the store: but it has that artificial berry flavor that’s somehow just not quite right. Homemade blueberry oatmeal is where it’s at! It tastes deliciously fresh, with cozy spices and vanilla to round out the flavor. Here’s what you’ll need to make it at home:

  • Fresh blueberries (or substitute frozen)
  • Old Fashioned rolled oats (do not use instant oats or steel cut oats)
  • Butter or coconut oil
  • Milk of choice (2% or oat milk)
  • Brown sugar
  • Cinnamon, allspice, and salt
  • Vanilla extract
Blueberries

Can you use frozen blueberries?

Yes! Frozen berries work perfectly here, because you want them to break down and cook into the oatmeal. Frozen blueberries tend to bleed into the batter of baked goods, which is not great for blueberry muffins or blueberry bread that you don’t want to turn purple in color!

Since you do want purple blueberry oatmeal, it’s the perfect place to use frozen berries! You do not need to thaw them before using: the heat of the pan will defrost them quickly.

How to make blueberry oatmeal

This method for blueberry oatmeal makes a pot of oats with a slightly chewy and thick texture. It’s a little different from your standard bowl of creamy oats: and a lot more delicious! Here’s how to make the best pot of blueberry oatmeal:

  • Toast the oats in butter or coconut oil until fragrant. It takes just a minute or two, but it makes a big difference in flavor.
  • Add liquid and stir! You’ll want to keep stirring throughout the cook time.
  • Smash the blueberries with the back of a spoon as you go. The more berries you smash, the brighter the color of the oats becomes.
Blueberry Oatmeal

Variation: baked oatmeal

This recipe is a quick and easy version for weekday mornings. But want to make a baked version with the same flavors? Try Blueberry Baked Oatmeal! It’s also packed with flavor and a great way to enjoy blueberries for breakfast.

Toppings for blueberry oatmeal

Last up: the toppings! It’s essential to drizzle pure maple syrup over the top of this blueberry oatmeal: it adds just the right pop of sweetness. Otherwise, it’s up to you! Here are a few ideas for the toppings:

  • Maple syrup
  • Fresh blueberries
  • Sliced almonds
  • Chopped nuts like pecans, walnuts, or hazelnuts
  • Milk, half and half or cream
  • Yogurt or Greek yogurt
  • Strawberries, raspberries, or sliced bananas
Blueberry oatmeal

More blueberry breakfast recipes

There are so many great ways to eat blueberries for breakfast! Here are a few more ideas:

This blueberry oatmeal recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Blueberry oatmeal

Easy Blueberry Oatmeal

  • Author: Sonja Overhiser
  • Prep Time: 2 minutes
  • Cook Time: 10 minutes
  • Total Time: 12 minutes
  • Yield: 2
Print Recipe

Description

Blueberry oatmeal is quick and extraordinarily delicious! Impress everyone with this bright, berry-flavored breakfast recipe.

Ingredients

  • 1 tablespoon salted butter or coconut oil
  • 1 cup Old Fashioned rolled oats (do not use instant oats or steel cut oats)
  • 1 cup water
  • ½ cup milk of choice (2% or oat milk)
  • 1 cup blueberries, fresh or frozen*
  • 2 tablespoons brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon allspice
  • ⅛ teaspoon kosher salt
  • ½ teaspoon vanilla extract
  • For topping: maple syrup, fresh blueberries, sliced almonds, milk

Instructions

  1. Melt the butter or coconut oil in a saucepan over medium heat. Add the oats and toast for about 2 to 3 minutes, stirring often, until fragrant.
  2. Turn the heat to low and carefully pour in the water, milk, blueberries, brown sugar, cinnamon, allspice, salt, and vanilla extract, stirring. Bring to a simmer and cook for 5 to 7 minutes until thickened and the oats are tender, smashing the blueberries with the back of a large spoon as you stir. (Try to smash the majority of the berries to give the oatmeal its purple color.)
  3. Remove from the heat. Top with desired toppings and serve.

Notes

*Frozen blueberries can tend to bleed their color, which is not desirable for baked goods. But since you do want purple blueberry oatmeal, it’s the perfect place to use frozen berries! You do not need to thaw them before using: the heat of the pan will defrost them quickly.

  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Breakfast
  • Diet: Vegan

Keywords: Blueberry oatmeal

A Couple Cooks - Recipes worth repeating.

Lemon Blueberry Bread

This lemon blueberry bread recipe is perfection! It’s moist and zesty, studded with fruit and topped with a sweet drizzle.…

A Couple Cooks – Recipes worth repeating.

This lemon blueberry bread recipe is perfection! It’s moist and zesty, studded with fruit and topped with a sweet drizzle.

Lemon blueberry bread

Here’s a bright, zingy quick bread that will make friends and family come running: this Lemon Blueberry Bread! This one is beautifully moist and lemon-scented, thanks to a secret ingredient. Drizzle it with a cream cheese glaze, which makes a festive look and another pop of sweet to each bite. We’ve made a lot of quick breads but this one is a family favorite: it’s so refreshing and delicately soft! This one’s a must try, in our opinion: perfect for spring and summer baking.

Ingredients in lemon blueberry bread

This lemon blueberry bread has the best zingy flavor and moist texture. In fact, it turned out even better than we were expecting! The lemon extract and lemon zest really make magic here (more on that below). Aside from those and blueberries, most of the ingredients you may already have on hand in your pantry or refrigerator. Here’s what you’ll need:

  • All-purpose flour
  • Granulated sugar
  • Baking powder
  • Eggs
  • Neutral oil
  • Greek yogurt or sour cream
  • Milk
  • Lemon juice and lemon zest
  • Lemon extract
  • Blueberries
Blueberry lemon bread

The secret ingredient: lemon extract

One ingredient you can’t leave out in this blueberry lemon bread? Lemon extract. Here’s why:

  • Lemon extract adds a citrusy lemon flavor to the bread without adding too much acid or sour flavor, which happens with lemon juice.
  • It’s easy to find lemon extract in the baking aisle near the vanilla. A bottle lasts for up to 4 years in the pantry, so it’s a worthwhile purchase.
  • Using extract eliminates the need for buying another fresh lemon: so you only need one for this recipe! This cuts down on cost in the long term.

Can you use frozen blueberries?

Got frozen blueberries on hand? Frozen blueberries can bleed into the batter of muffins and breads, making them turn purple in color! If you’d like to use frozen berries, we recommend rinsing them well and patting them dry with paper towels per these instructions from King Arthur Baking.

Lemon blueberry bread recipe

For the glaze

You can make this lemon blueberry bread without a glaze: it actually simplifies storage! But the glaze adds just the right pop of sweet: it’s like adding a few more pinches of salt to a savory dish to bring out the flavor even more. There are two glaze recipes that are ideal for topping this bread:

  • Cream cheese glaze: This cream cheese drizzle is just 3 ingredients and adds just the right tangy sweet pop. (This is what is pictured in the photographs.)
  • Lemon glaze: Want even more lemony flavor? Add this zingy lemon glaze to take this bread to new heights.

Tips for baking blueberry lemon bread

This lemon blueberry bread recipe is easier than many baked goods: since it’s made with oil, you don’t need to use a mixer to cream together butter and sugar. Here are a few tips for baking lemon blueberry bread:

  • Use an aluminum baking pan for best results. Ceramic and glass pans don’t cook as evenly for quick breads. Use aluminum if you can! We recommend a 9-inch loaf pan, but you can use an 8-inch pan too: just increase the bake time slightly.
  • Don’t overmix. Overmixing a quick bread batter leads to holes in the texture of the crumb. Mix until the batter is combined and there are no dry spots remaining.
  • Cover loosely with aluminum foil at 30 minutes. Add a bit of foil to prevent the top from browning too much. Pull the bread just when a toothpick comes out clean, about 55 to 65 minutes. The internal temperature should be between 200°F and 205°F.
Lemon blueberry bread

Storage tips

How to store this lemon blueberry bread once you’ve baked up a loaf? The glaze makes storage slightly tricky (but it’s still totally worth it, in our opinion!). Here’s what to know:

  • Glazed cranberry bread lasts 3 to 4 days at room temperature wrapped in aluminum foil.
  • Store the bread refrigerated for 10 days wrapped in aluminum foil, making sure to bring the slice to room temperature before enjoying.
  • Freeze un-iced bread for up to 3 months. Slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container.

More blueberry recipes

This lemon blueberry bread is at the top of our favorite blueberry recipes: but there are so many more to choose from! Here are a few more popular recipes:

This lemon blueberry bread recipe is…

Vegetarian.

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Lemon blueberry bread

Lemon Blueberry Bread

  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 12 slices
Print Recipe

Description

This lemon blueberry bread recipe is perfection! It’s moist and zesty, studded with fruit and topped with a sweet drizzle.

Ingredients

  • 2 cups (280 g) all-purpose flour, plus 1 teaspoon
  • 1 cup (200 g) granulated sugar, plus more for topping
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 2 eggs
  • ½ cup neutral oil (grapeseed, vegetable or canola)
  • ½ cup Greek yogurt or sour cream
  • ¾ cup milk
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest (zest from 1 large lemon)
  • 1 teaspoon lemon extract
  • 1 ½ cups fresh blueberries*, rinsed and patted dry (or substitute frozen, not thawed), plus 1 handful extra for the top
  • 1 recipe Cream Cheese Glaze or Lemon Glaze

Instructions

  1. Preheat: Preheat the oven to 375°F. Grease a 9-inch aluminum loaf pan.
  2. Make the batter: In a large bowl, whisk the all-purpose flour, sugar, baking powder, and salt. In a separate medium bowl, whisk the eggs, then whisk in the oil, yogurt, milk, lemon juice, zest and lemon extract until smooth. Stir the dry ingredients into the wet ingredients with a spatula until a thick, smooth batter forms. 
  3. Prep the blueberries: Wash and dry the blueberries. Place the blueberries in a bowl and toss with the 1 teaspoon flour. Gently fold them into the batter. 
  4. Bake: Pour the batter into the prepared loaf pan. Top with a sprinkle of another handful of blueberries, pressing them into the top. Then sprinkle with a few teaspoons of additional granulated sugar. 
  5. Bake: Bake 55 to 65 minutes, covering loosely with aluminum foil at 30 minutes, until the top springs back when touched and a toothpick inserted comes out clean. The exact timing will depend on your oven and baking pan.
  6. Cool: Cool the bread in the pan for 30 minutes. Then run a knife around the edge and invert the loaf onto a cooling rack. Allow to cool fully to room temperature (about 30 minutes to 1 hour).
  7. Add glaze: Mix the ingredients in a small bowl until it comes together into a smooth icing (if it is too runny add a bit more powdered sugar; if it’s too thick add a few drops more liquid). Use a fork to drizzle the top of the bread with the icing.
  8. Storage info: The bread lasts 3 to 4 days at room temperature wrapped in aluminum foil or refrigerated for 10 days wrapped in foil (bring to room temperature before enjoying). You can also freeze un-iced bread for up to 3 months (slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container).
  • Category: Bread
  • Method: Baked
  • Cuisine: Baked
  • Diet: Vegetarian

Keywords: Lemon blueberry bread, blueberry lemon bread, lemon blueberry bread recipe

A Couple Cooks - Recipes worth repeating.

Lemon Blueberry Muffins

These lemon blueberry muffins have just the right sweet and citrusy kick! Drizzle with a lemon glaze and they’re irresistible.…

A Couple Cooks – Recipes worth repeating.

These lemon blueberry muffins have just the right sweet and citrusy kick! Drizzle with a lemon glaze and they’re irresistible.

Lemon Blueberry Muffins

What’s better than the combination of zingy lemon and pure sweet blueberry? These Lemon Blueberry Muffins are the epitome of the pairing, with a bright citrusy kick from the lemon and studded with pops of purple berries. Heighten the flavor with a lemon drizzle, which takes these muffins from good to wow. This spin on our classic blueberry muffins is a new favorite over here. Here’s how it’s done!

Ingredients for lemon blueberry muffins

Our Classic Blueberry Muffins are a favorite around here, and we designed those to not require lemon for ease of the recipe. But if you’ve got a lemon around or if you’re craving this tasty combo: blueberry lemon muffins are where it’s at. Here’s what you’ll need for this recipe:

  • All-purpose flour
  • Granulated sugar
  • Cinnamon, baking powder, and salt
  • Eggs
  • Vegetable oil
  • Greek yogurt
  • Milk
  • Lemon juice and lemon zest
  • Blueberries
Lemon blueberry muffins

For the lemon glaze

In our opinion, these lemon blueberry muffins aren’t complete without the lemon glaze. Of course, you can make them without: and it actually simplifies storage (see below). But the glaze adds just the right pop of sweet citrusy lemon: it’s like adding a few more pinches of salt to a savory dish to bring out the flavor even more.

All you need are powdered sugar and lemon juice, which you’ll mix into a thick icing. Make sure to let the muffins cool completely before drizzling the icing. A tip? A fork makes the best drizzle (not a spoon!).

Can you use frozen blueberries?

Got frozen blueberries on hand? Frozen blueberries can bleed into the batter of muffins and breads, making them turn purple in color! If you’d like to use frozen berries, we recommend rinsing them well and patting them dry with paper towels per these instructions from King Arthur Baking.

Blueberry lemon muffins

Tips for lemon blueberry muffins

Ready to bake up your lemon blueberry muffins? Here are a few tips to what makes this recipe work:

  • Add a hefty amount of lemon zest. 1 ½ tablespoons lemon zest might seem like a lot, but it’s crucial for the lemon flavor. This is the amount you can get from 1 large or 2 small lemons.
  • Resist the urge to overmix. Overmixing muffin batter causes holes in the crumb and a denser texture. Mix just until the streaks of flour disappear.
  • Baking at 400 degrees makes a taller muffin. After experimenting for years, our favorite temperature for baking muffins is 400 degrees Fahrenheit (versus 350 which is standard). It makes a taller and fluffier muffin: and it’s quicker to bake!

Storage info

The lemon glaze adds a little complication to the storage info for these lemon blueberry muffins. Here are best practices:

  • Room temperature: Store at room temperature in a sealed container lined with a paper towel to absorb extra moisture. Iced muffins last about 2 days and un-iced last about 4 days.
  • Refrigerator: Store refrigerated without glaze for up to 1 week or more (allow to come to room temperature before serving).
  • Frozen: Freeze un-iced muffins in a sealable container and store up to 3 months. Add the glaze once they are defrosted.
Lemon Blueberry Muffins

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This lemon blueberry muffins recipe is…

Vegetarian.

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Lemon Blueberry Muffins

Lemon Blueberry Muffins

★★★★★

5 from 1 reviews
  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 12
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Description

These lemon blueberry muffins have just the right sweet and citrusy kick! Drizzle with a lemon glaze and they’re irresistible.

Ingredients

  • 1 ½ cups fresh blueberries*
  • 2 cups all-purpose flour
  • 1 cup granulated sugar, plus more for sprinkling
  • 1 teaspoon cinnamon
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • 2 eggs
  • ½ cup vegetable oil
  • ½ cup Greek yogurt (or sour cream)
  • ¾ cup milk
  • 1 teaspoon plus 1 tablespoon lemon juice, divided
  • 1 ½ tablespoons lemon zest (1 large or 2 small lemons)
  • ½ cup powdered sugar (for the glaze)

Instructions

  1. Preheat: Preheat the oven to 400 degrees Fahrenheit. Spray a standard 12-cup muffin tin with cooking spray or add muffin cup papers.
  2. Wash and dry the blueberries. 
  3. Make the batter: In a large bowl, whisk the all-purpose flour, sugar, cinnamon, baking powder, and salt. In a separate medium bowl, whisk the eggs, then whisk in the vegetable oil, yogurt, milk, the 1 teaspoon lemon juice and the lemon zest until smooth. Stir the wet ingredients into the dry ingredients with a spatula until a thick dough forms. Fold the blueberries into the batter with a spatula. 
  4. Scoop the batter evenly into the muffin cups: the cups will be full to the top, using about a heaping ¼ cup per muffin. Sprinkle the tops with a pinch of granulated sugar.
  5. Bake: Bake the muffins for 18 to 20 minutes, until puffed and golden and a toothpick comes out clean. Cool for 5 minutes in the pan, then transfer to a rack to cool fully, about 1 hour.
  6. When ready to glaze, in a medium bowl mix together the 1 tablespoon lemon juice and the powdered sugar until a thick icing forms. If the texture is not drizzlable, add a few more drops lemon juice and continue stirring until it comes together. Drizzle a small amount with a fork over each of the muffins. (If you like a large quantity of icing, make it with 1 ½ tablespoons lemon juice and ¾ cup powdered sugar.)
  7. Eat the muffins immediately. Store at room temperature in a sealed container lined with a paper towel to absorb extra moisture, about 2 days if iced or 4 days if un-iced. Store refrigerated without glaze for up to 1 week or more (allow to come to room temperature before serving), or frozen without glaze for up to 3 months.

Notes

*Frozen blueberries can bleed into the batter and make it turn purple in color! If you’d like to use frozen berries, we recommend rinsing them well and patting them dry with paper towels per these instructions from King Arthur Baking.

  • Category: Muffins
  • Method: Baked
  • Cuisine: Muffins
  • Diet: Vegetarian

Keywords: Lemon blueberry muffins, blueberry lemon muffins

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