At its best, a grazing table is the Disneyland of charcuterie boards and snack plates, but instead of Space Mountain and the Matterhorn you have a cascade of seeded crackers and sliced salami. Much like the happiest place on earth, a well-made grazing …
At its best, a grazing table is the Disneyland of charcuterie boards and snack plates, but instead of Space Mountain and the Matterhorn you have a cascade of seeded crackers and sliced salami. Much like the happiest place on earth, a well-made grazing table has a clear theme, compelling attractions, and a few adults insistent on never leaving. It should be curated, delicious, and—above all else—fun.
Of course, this isn’t always the case. A good chunk of my grazing table experiences have been at funerals, school conferences, and airport lounges—none of which evoked much culinary wonder. Those tables were more Bright Star Adventure Park than Magic Kingdom.
Mornings are usually super busy, so I love having a healthy breakfast ready to go. Overnight oats, baked oatmeal, and breakfast casseroles are a few of my favorites. I also LOVE Chia Pudding. If you haven’t tried chia pudding before, you are in f…
Mornings are usually super busy, so I love having a healthy breakfast ready to go. Overnight oats, baked oatmeal, and breakfast casseroles are a few of my favorites. I also LOVE Chia Pudding. If you haven’t tried chia pudding before, you are in for a real treat. It’s super easy to make, can be made…
This article is part of an Aperitivo Hour series, featuring sips and snacks for the warming weather, presented by Patrón Ahumado.
There’s no better time to have a cocktail than in the brief window that exists between a post-beach-day shower and one …
This article is part of an Aperitivo Hour series, featuring sips and snacks for the warming weather, presented by Patrón Ahumado.
There’s no better time to have a cocktail than in the brief window that exists between a post-beach-day shower and one of summer’s late-night, outdoor, candle-lit dinners. That fleeting, liminal phase should be celebrated as what it is: a breezy, relaxing aperitivo hour filled with refreshing sips and delicious bites. Here are five of our favorite snack and drink pairings for any summertime aperitivo hour.
I love a good salad, especially when croutons are involved, but not any old croutons will do. I don’t care for store bought croutons, but I LOVE homemade croutons. They are SO much better and SO easy to make, I promise. Today, I am going to teach…
I love a good salad, especially when croutons are involved, but not any old croutons will do. I don’t care for store bought croutons, but I LOVE homemade croutons. They are SO much better and SO easy to make, I promise. Today, I am going to teach you how to make the best croutons in…
Passover is a holiday that celebrates spring, rebirth, and redemption. Passover traditions change and evolve—no two Seders are the same, which makes them so special. One delightful tradition I stick to is the frequent instruction to drink wine (I don’t…
Passover is a holiday that celebrates spring, rebirth, and redemption. Passover traditions change and evolve—no two Seders are the same, which makes them so special. One delightful tradition I stick to is the frequent instruction to drink wine (I don’t need to be reminded, but it’s a great excuse). Another is having the youngest child ask “The Four Questions,” explaining what Passover is about (the exodus of the Jews from Egypt) and answering, “why is this night different from all other nights?” In my family, I was always the youngest child, so I sang the questions in Hebrew until I was 35. My mother always joked that all she got from my Hebrew school education was the Four Questions. (I actually think that made the tuition worth it.)
With my own kids now shouldering this burden, I can relax! No more anxiety about singing in front of everyone, which means I can drink my wine and chill. And now that I don’t have stage fright, I’ve realized there’s something seriously lacking: snacks. So I have a fifth question to add to the mix—why no snacks at Passover? I don’t see a good reason to exclude appetizers from this meal. We have to sit through a long service while dipping herbs in salt water, reciting prayers in Hebrew, and repeatedly washing hands, all without more than a bite or two of matzo until dinner. Isn’t this holiday about freedom? We’re asked to recline at the table and drink wine, all sans nosh? (Honestly, I usually end up sneaking little matzo, charoset, and horseradish sandwiches under the table).
These lemon blueberry muffins have just the right sweet and citrusy kick! Drizzle with a lemon glaze and they’re irresistible.
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 juiceand lemon zest
Blueberries
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.
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.
More muffin recipes
Love to bake? Here are a few more of our favorite muffin recipes:
1 ½ tablespoons lemon zest (1 large or 2 small lemons)
½ cup powdered sugar (for the glaze)
Instructions
Preheat: Preheat the oven to 400 degrees Fahrenheit. Spray a standard 12-cup muffin tin with cooking spray or add muffin cup papers.
Wash and dry the blueberries.
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.
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.
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.
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.)
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.
I always have a jar of homemade granola in the pantry. I love almond butter granola, chocolate granola, lemon blueberry granola, and peanut butter granola. We all know that the granola clusters are the best part of granola so I made Chocolate Chip Cook…
I always have a jar of homemade granola in the pantry. I love almond butter granola, chocolate granola, lemon blueberry granola, and peanut butter granola. We all know that the granola clusters are the best part of granola so I made Chocolate Chip Cookie Granola Clusters and they are DELICIOUS….almost too good, ha! I LOVE…
I love chickpea salads. A few of my favorites include: Easy Chickpea Salad, Chickpea, Avocado, Feta Salad, Greek Chickpea Salad, Smashed Chickpea Avocado Salad, and Fall Chickpea Salad. I also really love this Curried Chickpea Salad because the flavors…
I love chickpea salads. A few of my favorites include: Easy Chickpea Salad, Chickpea, Avocado, Feta Salad, Greek Chickpea Salad, Smashed Chickpea Avocado Salad, and Fall Chickpea Salad. I also really love this Curried Chickpea Salad because the flavors are unique and SO delicious. Smashed chickpeas are combined with celery, onion, cilantro crunchy cashews, raisins,…
This post contains products independently chosen (and loved) by our editors and writers. Food52 earns an affiliate commission on qualifying purchases of the products we link to.
The beauty of being human is that we all possess a unique range of str…
This post contains products independently chosen (and loved) by our editors and writers. Food52 earns an affiliate commission on qualifying purchases of the products we link to.
The beauty of being human is that we all possess a unique range of strengths and weaknesses. Some of us excel at golf, while others can imitate a viral TikTok dance in mere minutes. I, well, I am good at snacking. In fact, I may be the best; and no, that’s not hyperbole. Give me a couch, a television, and a pantry, and you’ll have dozens of snacks housed at lightning speed. Satisfaction guaranteed.
I love baking and eating scones: strawberry, blueberry, chocolate chip, pumpkin…I could go on and on. They are such a fantastic breakfast treat. I love these Cinnamon Raisin Scones because they remind me of cinnamon raisin bread, which is my favo…
I love baking and eating scones: strawberry, blueberry, chocolate chip, pumpkin…I could go on and on. They are such a fantastic breakfast treat. I love these Cinnamon Raisin Scones because they remind me of cinnamon raisin bread, which is my favorite. I actually love cinnamon raisin everything. I know some people aren’t crazy about raisins…