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I made these Lemon Blueberry Muffins over the weekend and they are my new favorite muffins! They are moist and have great lemon flavor. I love the thick glaze that stays on top of the muffins and doesn’t run down the side and onto the counter top (not only is that a waste of excellent glaze, it’s also one more thing for me to clean and who needs that?)
You can also make this recipe into Lemon Blueberry Bread which is equally delicious, but I like the grab and go quality of the muffins.
Lemon Blueberry Muffins
1/3 cup melted butter
1 cup sugar
9 drops lemon essential oil
1 cup whole wheat flour (I use a combination of freshly ground hard white and hard wheat flour)
1/2 cup all-purpose flour
1 1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
2 tablespoons plain yogurt
1 cup fresh or frozen blueberries
6 drops lemon essential oil
1 tablespoon butter melted
1 tablespoon milk (more if you like a thinner glaze)
1 cup confectioners sugar
In a mixing bowl, beat together butter, 1 cup sugar, lemon oil and eggs. Combine flours, baking powder and salt; stir into egg mixture alternately with milk and yogurt. Fold in blueberries.
Fill well greased muffin tins 2/3 of the way with batter. Bake at 350 for 20 to 25 minutes.
Pour batter into greased loaf pan. Bake at 350 for 60 to 70 minutes.
Combine all ingredients mix well. Spread over cooled muffins or bread.
I hope you love these Lemon Blueberry Muffins as much as I do!
Please note: When using essential oils in recipes please read the label and use only oils that are safe to ingest. Leave a comment with your email address and I will let you know which essential oil company I use and recommend.
Original recipe by: https://www.facebook.com/nellsoldfashionrecipes