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Michigan Blueberry, Lemon & Thyme Muffins Recipe

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These Michigan Blueberry, Lemon & Thyme Muffins combine bright citrus flavors with fresh thyme and juicy blueberries, topped with a delicate thyme-infused glaze for a perfect balance of sweet and herbal notes.

Ingredients

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Muffins

  • 1/2 cup Unsalted Butter, Softened
  • 1 1/2 cups Light Brown Sugar
  • 2 Large Eggs @ Room Temperature
  • 1 Teaspoon Vanilla Extract
  • Zest of 1 Large Lemon, Finely Chopped
  • 1 Tablespoon Lemon Juice
  • 1 2/3 cups All-Purpose Flour
  • 1 cup Medium Grind Cornmeal
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1 cup Buttermilk
  • 1/2 Teaspoon Finely Chopped Fresh Thyme
  • 1 1/2 cups Fresh or Frozen Blueberries

Thyme Syrup

  • 1/4 cup Sugar
  • 1/4 cup Water
  • 4 Sprigs Fresh Thyme

Glaze

  • 1 1/4 cups Powdered Sugar

Instructions

  1. Preheat and prepare: Preheat oven to 350 degrees F. and line a muffin tin with paper cups.
  2. Cream butter and sugar: In a medium sized bowl, using an electric hand mixer, beat the butter and brown sugar at medium speed until blended.
  3. Add eggs: Add the eggs one at a time, beating well after each.
  4. Add flavorings: Add the vanilla extract and lemon zest and juice and blend.
  5. Mix dry ingredients: In another bowl stir together the flour, cornmeal, baking powder and soda, salt, and chopped thyme.
  6. Add dry and buttermilk (part 1): With the mixer on low, add half the flour mixture and buttermilk and blend.
  7. Add dry and buttermilk (part 2): Add remaining flour and buttermilk and mix just until mixed.
  8. Fold in berries: Fold in the blueberries.
  9. Bake muffins: Spoon the batter into the prepared cups and bake for 20 to 25 minutes until a bamboo skewer inserted into the center comes out clean.
  10. Make thyme syrup: While the muffins are baking, heat the sugar, water and thyme in a small pot over medium high heat until boiling.
  11. Cool syrup: Cool completely, then remove the thyme.
  12. Glaze muffins: To make the glaze, whisk together the thyme syrup with the powdered sugar until smooth, then use a fork to drizzle the tops of the cooled muffins.

Notes

  • Use fresh or frozen blueberries depending on availability.
  • Ensure eggs are at room temperature for better mixing.
  • Cool the thyme syrup completely before removing thyme to avoid bitterness.
  • Drizzle glaze only after muffins have fully cooled for best texture.

Find it online: https://yumfoodusa.com/michigan-blueberry-lemon-and-thyme-muffins-recipe/