Blueberry lemon muffins with lavender and blueberry glaze
Preppy Kitchen · ♥ 2.2K likes · 66.5K views · 5 min video
Read about blueberries in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 300 g all-purpose flour
Whisk 300 g all-purpose flour, 1 tsp salt and 1.5 tsp baking powder; set aside.
Blueberry lemon muffins with lavender
- 1 tsp salt
- 1½ tsp baking powder
- ½ cup melted butter
- 1 cup warm milk
In a medium bowl whisk half a cup of melted butter, a cup of warm milk and three quarters of a cup of granulated sugar.
- ¾ cup granulated sugar
- 1 tsp vanilla
- 1 whole lemon zest
- 2 whole eggs
- ¼ cup fresh lemon juice
- ½ tsp culinary lavender
Whisk in a teaspoon of vanilla, the zest of a lemon, two room-temperature eggs, a quarter cup of strained lemon juice and half a teaspoon of culinary lavender.
Wet ingredients with lemon and lavender
Reserve a tablespoon of the dry mix; whisk the wet into the dry until just combined or slightly under.
- blueberries
Shake the blueberries in the reserved dry mix so they don't sink, then fold them in.
- butter
Scoop the batter into a buttered muffin tin and bake at 375 for about 15 to 20 minutes, until the centres are springy and set.
- 1 cup blueberries
- 1 tbsp water
- 1 tbsp sugar
- 1 tbsp fresh lemon juice
Reduction: simmer a cup of blueberries with a tablespoon each of water, sugar and lemon juice for a few minutes, muddling them; strain and cool.
- powdered sugar
- lemon juice
Glaze: whisk powdered sugar with the reduction a tablespoon at a time, adding a little lemon juice, until it falls gracefully off the whisk.
Making the glaze