Blueberry Lemon Thyme Muffins

These blueberry lemon thyme muffins are topped with a crunchy streusel and packed full of delicious blueberries. You will love how easy these muffins are to make!

These blueberry lemon thyme muffins are topped with a crunchy streusel and packed full of delicious blueberries. You will love how easy these muffins are to make!

This post is sponsored by friends at Anolon. As always all opinions are 100% my own.

I’m one of those “you better be giving me protein with my breakfast or you will feel the wrath of a thousand burning suns” kind of person. I have recently started eating breakfast and this is basically what I have learned about myself. However, I’m still one of those “OMG CARBS” people too. So this usually means my meal is half carbs half all. the. protein. I also like to throw in a healthy dose of vegetables because it’s always smart to eat your vegetables.

Don’t worry – I got my fruit in by eating these blueberry lemon thyme muffins. Fruit + carbs = YES!

These blueberry lemon thyme muffins are topped with a crunchy streusel and packed full of delicious blueberries. You will love how easy these muffins are to make!

I also jazzed up these muffins by adding in a little thyme. I know it’s not a typical muffins addition but trust me, you’ll love it! Oh and these muffins are crazy full of lemon flavor. Not only did I put lemon zest in the streusel topping and muffins I also added in lemon extract! Plus I got to use my spiffy new Anolon muffin pan!

These blueberry lemon thyme muffins are topped with a crunchy streusel and packed full of delicious blueberries. You will love how easy these muffins are to make!

In the past I was cursed with an old janky muffin tin that has finally made it’s way to the dump. This new pan is my muffin pan dreams come true. It has little rubberized grips and it come with a pretty little top that makes transferring these muffins a breeze. Although if you’re like me you won’t be sharing these muffins because you’re stingy and they’re too good to share.

Or you could do the whole “sharing is caring” thing. Whateves.

These blueberry lemon thyme muffins are topped with a crunchy streusel and packed full of delicious blueberries. You will love how easy these muffins are to make!

Ok so what have we learned with this post? Muffins are great. Muffins are grand. Muffins are something you should make this weekend. Specifically these muffins.

Looking for more delicious muffin recipes? Try my lemon chia seed muffins, graham flour apple coffee cake muffins or my sweet potato and fig muffins.

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Blueberry Lemon Thyme Muffins

These blueberry lemon thyme muffins are topped with a crunchy streusel and packed full of delicious blueberries. You will love how easy these muffins are to make!

Yield: 12 muffins

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients:

For streusel topping:

  • 6 tablespoons unsalted butter, melted
  • 1/2 cup all-purpose flour
  • 1/2 cup quick cooking oats
  • 1/2 cup dark brown sugar
  • 1 teaspoon lemon zest
  • Pinch of kosher salt

For muffins:

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons fresh thyme leaves
  • 1/2 teaspoon kosher salt
  • 1/2 cup buttermilk
  • 1 tablespoon lemon zest
  • 1/2 teaspoon vanilla bean paste
  • 1/2 teaspoon lemon extract
  • 1 stick (1/2 cup) unsalted butter, room temperature
  • 1 cup dark brown sugar
  • 2 large eggs
  • 1 pint fresh blueberries

For glaze:

  • 3 tablespoons powdered sugar
  • 2 teaspoons fresh lemon juice

 

These blueberry lemon thyme muffins are topped with a crunchy streusel and packed full of delicious blueberries. You will love how easy these muffins are to make!

27 Responses to “Homemade Limoncello {Part Two}”

  1. #
    1
    Emily — November 1, 2009 at 3:31 am

    I had a glass of this when I went to France and it was delicious! I’d love to try making it sometime.

    • nutmegnanny replied: — November 2nd, 2009 @ 9:34 am

      It’s so easy you should give it a try. The best part is you don’t have to go to France just to drink it 🙂

  2. #
    2
    Cucinista — November 1, 2009 at 5:58 am

    Looks good and evil all at the same time. Limoncello makes me think of the southern coast of Italy — thanks for the memory!

    • nutmegnanny replied: — November 2nd, 2009 @ 9:35 am

      Haha I have heard it can be quite evil in large quantities.

  3. #
    3
    Heavenly Housewife — November 1, 2009 at 9:04 am

    So cool that you decided to make your own. Let us know how it comes out.

    • nutmegnanny replied: — November 2nd, 2009 @ 9:35 am

      I will. I’m hoping it taste great after these 40 days…I guess I just have to wait.

  4. #
    4
    Faith — November 1, 2009 at 11:02 am

    Oooh, it’s such a pretty color! It looks like a long process, but definitely worth it. And I love your cute gallon jugs with the little handle on the top at the neck…they remind me of the jugs that my grandpa used to keep his port wine in…except he always used green glass jugs for some reason.

    • nutmegnanny replied: — November 2nd, 2009 @ 9:36 am

      Thanks! The color really is pretty. It’s so cool that your grandfather used to make port wine. I got the bottles from my Dad…no idea where he got them.

  5. #
    5
    doggybloggy — November 1, 2009 at 12:45 pm

    you are inspiring me to make this delicious concoction – yours looks like its coming along nicely

    • nutmegnanny replied: — November 2nd, 2009 @ 9:36 am

      Do it! It’s a fun experience 🙂

  6. #
    6
    Reeni — November 1, 2009 at 8:41 pm

    It’s turning out so good! I’m so impressed! It will be ready just in time to spread the holiday cheer. Excellent job.

    • nutmegnanny replied: — November 2nd, 2009 @ 9:37 am

      Thanks! I have a feeling limoncello can spread a lot of cheer 🙂

  7. #
    7
    Natasha - 5 Star Foodie — November 2, 2009 at 10:50 am

    Homemade limocello sounds wonderful! ON my way to check out the new site!

  8. #
    8
    girlichef — November 2, 2009 at 3:22 pm

    I have been wanting to make this forever!! I am so jealous…it looks awesome…it’s calling me, LOL!! 😀

  9. #
    9
    Amanda — November 2, 2009 at 6:40 pm

    Holy cow, I’m worn out just reading that! 🙂

  10. #
    10
    Blond Duck — November 2, 2009 at 8:26 pm

    I could never do that.

    I’m still drooling over your pie. Don’t tell my sister, but she made coconut cream pie over the weekend and I would have much preferred yours.

  11. #
    11
    Jessica — November 2, 2009 at 9:29 pm

    This looks amazing! I love limoncello and just yesterday had an amazing limoncello bread pudding at Carabba’s….maybe an idea for left over finished product?? I would love to see you create that, you are so talented!

  12. #
    12
    Rylan @ Art and Apetite — November 3, 2009 at 12:19 am

    Oh my!!! Thanks for posting this! I enjoyed reading the step by step procedure. Thanks a lot!

  13. #
    13
    Miranda — November 3, 2009 at 6:36 am

    Oh how lovely. This will be great to make for the holidays. Well done.

  14. #
    14
    Cakelaw — November 3, 2009 at 4:53 pm

    What a fab idea – I can’t wait to see the end result!

  15. #
    15
    Barbara — November 5, 2009 at 9:03 am

    This reminds me of our trip to Italy where it seems every little shop was making/selling their own limoncello. Good luck!

  16. #
    16
    CD — January 7, 2012 at 11:55 am

    Ok, I realize this thread is a bit old, but was hoping for some insight anyway.
    I just made my first batch of Limoncello using an old recipe from my grandfather and although it came out great, I still have some questions.
    Basically, my recipe said to zest, let sit, add simple syrup, let sit and THEN filter.
    After the filtering it looked clear & orange-ish like your step prior to adding the simple syrup. Mine never looks like your finished product.
    Not sure why.
    Also, is there a way to filter quicker than #4 coffee filters? I swear that they clog up super quick and barely trickle the limoncello thru. It took several hours to filter a gallon and I kept replacing the coffee filters. BTW, I use them for my 3rd & 4th filtering passes.
    As an aside, my grandfathers recipe called for filtering the everclear.
    Do you think that is necessary?
    Thanks for any help!

  17. #
    17
    Ephraim — November 10, 2012 at 6:59 pm

    Haha. Again, I know this is an old post, but I couldn’t help but be fascinated by the fact that you used both everclear and vodka. In my two previous attempts at making Limoncello I just used everclear and then diluted it post-filtration. Does using both everclear and vodka make a better final product?
    I also loved the little adage about the infusion being ready when the peels snap!

    Thanks
    -Eph

    • Brandy replied: — November 10th, 2012 @ 10:46 pm

      Hello Ephraim. I think using both the everclear and vodka helps give the limoncello a nice pure flavor. However, I know a lot of people who just use vodka and really like it.

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