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Blue Berry Muffin Recipe 1765896165.9283473

blue berry muffin recipe

  • Author: Nicole Martinez
  • Total Time: 45 minutes
  • Yield: 12 servings 1x
  • Diet: General

Description

These bakery-style blueberry muffins feature a hidden creamy mascarpone swirl for extra moisture and richness. They are finished with a bright lemon-thyme glaze, upgrading a classic favorite into a show-stopping brunch dish.

Ingredients

Scale
  • 250 g all-purpose flour
  • 180 g granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp fine sea salt
  • 1 large egg
  • 240 ml whole milk
  • 80 ml neutral oil
  • 1.5 tsp vanilla extract
  • 300 g fresh blueberries
  • 125 g softened mascarpone cheese
  • 120 g powdered sugar
  • 2 tbsp fresh lemon juice
  • 1 tsp fresh thyme leaves
  • 1 tsp fresh lemon zest (for garnish)

Instructions

  1. Prepare Oven and Pan: Preheat oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners.
  2. Combine Dry Ingredients: Whisk together flour, 150g granulated sugar, baking powder, and salt in a large bowl until well combined.
  3. Mix Wet Ingredients: In a separate bowl, whisk the egg, milk, oil, and 1 teaspoon of vanilla extract. Ensure all liquids are at room temperature.
  4. Create Batter: Pour the wet ingredients into the dry ingredients and mix gently until just combined; do not overmix. Gently fold in the fresh blueberries.
  5. Prepare Mascarpone Swirl: In a small bowl, combine the softened mascarpone cheese, remaining 30g granulated sugar, and 0.5 teaspoon vanilla extract until smooth.
  6. Assemble Muffins: Fill each prepared muffin cup halfway with batter. Drop 1 teaspoon of the mascarpone swirl mixture onto the center. Top with remaining batter, filling cups two-thirds full, and gently swirl once or twice with a toothpick.
  7. Bake with Two Temperatures: Bake for 5 minutes at 400°F (200°C). Reduce oven temperature to 350°F (175°C) and continue baking for another 15-18 minutes, or until a skewer inserted in the center comes out clean.
  8. Cool Muffins and Prepare Glaze: Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely. Prepare the glaze by whisking powdered sugar, lemon juice, and finely chopped thyme.
  9. Glaze and Garnish: Drizzle the lemon-thyme glaze generously over the cooled muffins. Garnish with fresh lemon zest and thyme sprigs before serving.

Notes

Do not overmix the batter; mix only until flour disappears for a tender crumb. Ensure all cold ingredients are at room temperature before mixing. If using frozen blueberries, do not thaw them first; toss them in flour to prevent sinking during baking.

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 320 kcal
  • Sugar: 24 g
  • Sodium: 140 mg
  • Fat: 12 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 43 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 20 mg

Keywords: muffins, blueberry, mascarpone, lemon, thyme, baking, breakfast, brunch, dessert, bakery-style

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Find it online: https://easydashrecipes.com/blue-berry-muffin-recipe/