Lemon Muffins with Blueberries and Dried Cranberries
Baking and Desserts • American
Description
Lemon muffins with blueberries and dried cranberries
Ingredients
- Baking Powder 1½ teaspoons
- Brown Sugar 0 oz
- Butter 0 oz
- Olive Oil 1½ tablespoons
- Egg white 1 piece
- Fresh Berries 0 oz
- Natural Yogurt 0 oz
- Dried cranberries with sugar 0 oz
- Lemon ½ piece
- Wheat Flour 5 oz
- Powdered Sugar 5 oz
Step-by-Step Guide
Step 1
Preheat the oven to 390°F.
Step 2
In a bowl, mix the dry ingredients: flour, baking powder, and sugar.
Step 3
Melt the butter using any method (for example, in the microwave on medium power for one minute), then let it cool. In the meantime, grate the zest of half a lemon.
Step 4
Using a mixer, beat the melted butter and olive oil with the egg and yogurt.
Step 5
Combine the mixture with the dry ingredients in a large bowl, adding the blueberries, cranberries, and zest. Gently mix.
Step 6
Place paper liners in the muffin tins and evenly distribute the batter among them. Bake for about 15 minutes, until the muffins rise (they should spring back when pressed). Leave them in the tin for another 5 minutes, then transfer to a wire rack to cool.
Step 7
Prepare the glaze: add lemon juice to the powdered sugar until you achieve a thick and sticky consistency. Cover the cooled muffins with the glaze and decorate with dried cranberries before it sets.
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