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  • Hey everyone, its Natasha of Natashaskitchen.com. Today we're making lemon

  • blueberry muffins that are bursting with fresh blueberry flavor. They have a soft

  • and moist crumb and puff up perfectly. The lemon glaze makes these completely

  • irresistible and they always disappear fast. To begin, pre-heat your oven to 400˚F and line a 12 count muffin tin with cupcake liners. Now in a

  • large mixing bowl combine 2 eggs and 1 cup of granulated sugar and beat those

  • together on high speed for 5 minutes. When it's done, the mixture should be

  • thick and light in color. Now add 1 cup of sour cream, followed by half a cup of

  • olive oil, 1 teaspoon of vanilla and a quarter teaspoon of salt. Set the mixer

  • to low speed and mix just until combined, do not over mix. Now in a separate small

  • bowl quickly whisk together 2 cups of flour and 2 teaspoons of baking powder.

  • Using that same handheld whisk add the flour mixture into the batter one third

  • at a time, stirring with each addition just until incorporated, again do not

  • over mix or the muffins can become dense.

  • Now add two teaspoons of lemon zest and that little bit of lemon zest makes

  • these muffins smell and taste wonderful. From that same lemon squeeze in two

  • tablespoons of fresh lemon juice. Whisk those in just until combined then use a

  • spatula to gently fold in one and a half cups of plump blueberries. Divide the

  • batter evenly between your 12 cupcake liners, fill the liner's to the top or

  • until you've used up all of your batter then bake in the center of a preheated

  • oven at 400˚F for 20 to 22 minutes or until the tops are golden

  • and a toothpick inserted into the center comes out clean. Transfer the muffins to

  • a wire rack to cool. If you're planning to glaze these you want them to be at

  • room temperature or just barely warm. To make the easy and truly delicious lemon

  • glaze, combine 1 cup of powdered sugar, 1/2 TSP of lemon zest and 1 and 1/2 to 2

  • tablespoons of lemon juice, adding the juice until you've reached your desired

  • consistency. All right, I'm going in for the taste test and this lemon glaze is

  • optional but highly necessary. It just makes these muffins next-level

  • delicious. All right, let's pick a big one, they're all big ones. I love how they

  • puff up on top. They've got that perfect little muffin dome. Yummy! So peel back

  • that wrapper, obviously and a generous drizzle of the sweet lemon glaze all

  • over the place... that's gonna drip, that's gonna drip! It's dripping, we don't mind

  • but I probably should have gotten a plate.

  • Okay, Oh YUM! When the glaze sets if you're lucky enough to have any

  • leftover, it kind of preserves the moistness inside the muffin. Oh!

  • Moist and soft crumb inside. These are perfect. All right, here we go. Look at my

  • fingers When I'm done. Hmm, whoa! Well, that's really a messy taste. That's okay.

  • These are fantastic! That lemon glaze gives it the perfect

  • balance of sweet and sour. I love the bursts of fresh blueberry

  • flavor and you can really taste the lemon zest in the glaze and in the

  • muffins. These are so lemony, they're loaded. so delicious.

  • Make these and you're gonna score major points with your family. If you enjoyed

  • this recipe, give me a great big thumbs up below. mMke sure to subscribe to our

  • Channel and we'll see you next time. If you love easy fruit desserts, check out

  • some of our most popular ones right over here and click below to subscribe and

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  • every time we post a new recipe. We'll see you next time.

Hey everyone, its Natasha of Natashaskitchen.com. Today we're making lemon

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