Big bakery style lemon blueberry muffin - a single muffin loaded with plump, sweet blueberries and tart lemon juice. Baked in a ramekin, it's topped with a sweet and tangy lemon glaze. Perfect for breakfast, a snack or dessert.
Preheat your oven to 400 degrees F (200 degrees C). Lightly grease a 10-ounce ramekin. Put it aside.
In a small bowl, combine the flour, baking powder, and salt. Set this aside as well.
In a medium bowl, mix the melted butter and sugar. Add the egg yolk and whisk until fully blended. Then, whisk in the lemon zest, vanilla, milk, and lemon juice.
Next, mix the dry ingredients into the wet ingredients until just combined.
Carefully fold the blueberries into the batter.
Transfer the batter into the greased ramekin. Bake for about 15 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
Once done, take the ramekin out of the oven and let it cool on a wire rack.
For the glaze, mix powdered sugar with 1 teaspoon of lemon juice. Drizzle this over the cooled muffin.
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Notes
Don't overmix the batter. A few lumps are okay! Overmixing can lead to a tough muffin.
Gently fold in the blueberries to prevent them from bursting.
Prep Ramekin: Grease your 10-ounce ramekin well to prevent sticking.
Baking Note: Oven temperatures can indeed vary, which sometimes leads to a recipe baking faster or slower than the time indicated. It's important to remember that every oven is unique. Keep a close eye on your muffin and trust your instincts – if it looks like it's browning too quickly, feel free to reduce the cooking time. On the other hand, if it's not quite done when the timer dings, give it a few more minutes. Adjusting the recipe to suit your oven’s idiosyncrasies ensures that your lemon blueberry muffin turns out perfectly every time.