You've got to try these vanilla lemon blueberry muffins; they are the perfect, warm and flavourful addition to your brunch menu. And they are so easy - heck, if I can make them so can you!
I can't take all the credit for these muffins but I would if I could. This recipe was adapted and inspired by a recipe for Lemon-Ginger Muffins in my trusted Vitamix Cookbook: Create. What's the secret to these delicious muffins and why am I not following the recipe?
To me, the secret is the lemon zest that is both baked into the muffins and added as a topping. It ensures that the lemony flavour hits you, without being overpowering, in every single bite. I chose to add vanilla and blueberries to these muffins instead of ginger because blueberries are my daughter's favourite and almost guaranteed me that she would at least try a muffin or two. Plus, for some reason, I never have ginger at hand.
I used my blender to mix the wet ingredients but if you don't have one then you can also use a hand mixer or whisk. The actual prep time was under 10 minutes including the zesting, measuring and mixing.
These Vanilla Lemon Blueberry muffins will only be lightly browned when you take them from the oven.
The piece de resistance is the decadent topping that you add to these warm just from the oven muffins made from a combo of melted butter and lemon juice followed by a dip in sugar and lemon zest. So good. These muffins may never make it to a serving dish - you will literally be pulling them from the tin, dipping them and eating them right away and that's perfectly acceptable. These are finger lickin' good.
These muffins would be a great addition to your holiday brunch menu. I can also see adjusting these to Lemon Cranberry or even Orange Cranberry muffins for a little extra seasonal flare. The base recipe is easy to adjust.
What flavour combinations would you like to try?