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Eggless Blueberry Lemon Muffins with Lemon Glaze
AuthorMeg's KitchenThis recipe is dedicated to my dad!! He absolutely loves eating muffins anytime of the day. And definitely while travelling in his breakfast buffets. I am choosing to make this into Blueberry AND Lemon instead of only Blueberry since I feel the lemon balances the sweetness of the muffin and the glaze really well. It is an eggless recipe with super easy and flexible ingredients. You will love it!!
Ingredients (gives 8 large muffins)
220 g Flour/ Maida
Salt A Pinch (if using unsalted butter)
1 tsp Baking Powder
½ tsp Baking Soda
110 g Butter
140 g Castor Sugar
1 tsp Vanilla Essence
250 ml Milk
1 ½ tbsp Vinegar
1 tsp Lemon Zest
2 tbsp Blueberry Filling/ Compote/ Fresh/ Jam
Ingredients for the Lemon Glaze
120 g Powdered Sugar
2 tbsp Lemon Juice
½ tsp Lemon Zest
1
- Mix the vinegar into the milk and rest aside for 10 minutes.
- Line your cupcake moulds with cupcake or tulip liners.
- Preheat the oven to 170 degrees.
- Sift together in a bowl, flour, salt (if using), baking powder and baking soda.
- Also mix in the lemon zest into the dry bowl and keep aside.
- Add sugar and butter in a bowl and using a hand mixer, cream the butter and sugar for 4-5 minutes or until light and fluffy.
- Add in the cultured buttermilk you made earlier using milk and the vanilla essence (if using). Mix well.
- Now combine the ingredients of the wet and dry bowl, mixing gently.
- It will be a thick batter (refer to the video for consistency). Now add in the blueberry filling (or whatever form you are using them).
- Now transfer the mixture to the muffin liners, making sure to fill 3/4 of the liner.
- Bake on the centre rack, both oven elements rods on, at 170 degrees for 22-25 minutes (for large muffins) or 18-20 minutes (for smaller size).
- While the muffins are baking, prepare the glaze.
- Whisk together all the ingredients of the glaze and keep aside.
- Remove from the oven, cool just a bit and then drizzle the glaze, add some more filling if you like, garnish with mint and enjoy!!
NOTES
2
- You can bake this recipe as a cake instead of muffins.
- You can add nuts, berries, fruits, anything you like.
- In case you are making cupcake size, you will get 14-16 cupcakes.
- It is recommended to use a weighing scale, since cup measures are never 100% accurate.
- You can use any other berries as well.
- If adding fresh berries, make sure to coat them well in the dry bowl before mixing wet and dry bowl.
Category30 Minute Recipe, Baking Recipes, Breakfast, Cakes, Cooking Recipes, Desserts, Quick Easy RecipesCuisineWorld Cuisine
Live Facebook Video: Eggless Blueberry Lemon Muffins with Lemon Glaze
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Ingredients
Ingredients (gives 8 large muffins)
220 g Flour/ Maida
Salt A Pinch (if using unsalted butter)
1 tsp Baking Powder
½ tsp Baking Soda
110 g Butter
140 g Castor Sugar
1 tsp Vanilla Essence
250 ml Milk
1 ½ tbsp Vinegar
1 tsp Lemon Zest
2 tbsp Blueberry Filling/ Compote/ Fresh/ Jam
Ingredients for the Lemon Glaze
120 g Powdered Sugar
2 tbsp Lemon Juice
½ tsp Lemon Zest
Directions
1
- Mix the vinegar into the milk and rest aside for 10 minutes.
- Line your cupcake moulds with cupcake or tulip liners.
- Preheat the oven to 170 degrees.
- Sift together in a bowl, flour, salt (if using), baking powder and baking soda.
- Also mix in the lemon zest into the dry bowl and keep aside.
- Add sugar and butter in a bowl and using a hand mixer, cream the butter and sugar for 4-5 minutes or until light and fluffy.
- Add in the cultured buttermilk you made earlier using milk and the vanilla essence (if using). Mix well.
- Now combine the ingredients of the wet and dry bowl, mixing gently.
- It will be a thick batter (refer to the video for consistency). Now add in the blueberry filling (or whatever form you are using them).
- Now transfer the mixture to the muffin liners, making sure to fill 3/4 of the liner.
- Bake on the centre rack, both oven elements rods on, at 170 degrees for 22-25 minutes (for large muffins) or 18-20 minutes (for smaller size).
- While the muffins are baking, prepare the glaze.
- Whisk together all the ingredients of the glaze and keep aside.
- Remove from the oven, cool just a bit and then drizzle the glaze, add some more filling if you like, garnish with mint and enjoy!!
NOTES
2
- You can bake this recipe as a cake instead of muffins.
- You can add nuts, berries, fruits, anything you like.
- In case you are making cupcake size, you will get 14-16 cupcakes.
- It is recommended to use a weighing scale, since cup measures are never 100% accurate.
- You can use any other berries as well.
- If adding fresh berries, make sure to coat them well in the dry bowl before mixing wet and dry bowl.
