Haniela's: Berry Muffins with Lemon Glaze

Berry Muffins with Lemon Glaze

Tuesday, July 10, 2012


I love berries, red and juicy strawberries and blue... blue.. blueberries, although when you look at blueberries  closely they have a greyish hues in them too. Magic of Summer/


I visited Lisa's blog Sweet Eat and in my guest post I shared this super easy recipe. Lisa is super amazing, and you really should check out her site.
Just so I know we are on the same page, when I say easy I mean no mixer involved. Let's bake.




Berry Cheese Muffins
1 cup all-purpose flour 
1/2 cup whole wheat pastry flour (optional, if not using use all purpose flour instead)
2tbl oats
1/4cup granulated sugar
1/4 cup brown sugar
2 teaspoons baking powder
1/2tsp cardamom
1/2 teaspoons salt
2 large eggs
1tsp Vanilla extract/Vanilla Bean Paste
1 1/4 cup ricotta cheese or farmer's cheese
3/4 cup buttermilk
2tbl oil
3/4 cup fresh blueberries
1/2 cup fresh strawberries, cut up in small pieces

Lemon Glaze
1 1/2tbl butter
3tbl lemon juice
zest of 1/2 lemon
2cup powdered sugar


  •  Butter or spray with Pam spray 2 muffin pans, set aside
  • Preheat oven to 350F
  • In a Large bowl combine flours, oats, sugars, baking powder, cardamom, stir well until combined
  • In a medium bowl whisk together : eggs, vanilla extract, ricotta cheese, buttermilk, oil
  • Add wet ingredients into the dry, using a whisk, stir just until combined, don't over mix, especially if using whole wheat flour.
  • Gently fold in fruit
  • Fill the muffin pans
  • Bake for about 12-15 minutes
  • Remove from the oven and let cool in the pan for 5 minutes
  • Transfer onto a cooling rack and let cool before glazing
  • Prepare glaze: in a small sauce pan heat the butter, lemon juice and lemon zest, heat just until butter melts, remove from heat and pour over powdered sugar, stir vigorously until you reach a smooth consistency 
  • Pour glaze over cooled muffins and let set
  • If the glaze becomes too thick, microwave for couple of seconds





















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