Blueberry Lemon Muffins with Lemon Glaze
Buttery muffins loaded with juicy blueberries and tarte lemon with a sweet, lemon glaze.
Ingredients
- 1/2 cup butter, softened
- 3/4 cup sugar
- 2 large eggs
- 1/2 cup milk
- 2 tbsp lemon juice
- 1 tsp vanilla
- 1 tsp lemmon zest
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 cups blueberries, fresh or frozen
Lemon Glaze
- 3 tbsp powdered sugar
- 2 tbsp lemon juice
- 1/2 tsp lemon zest
Instructions
- Preheat the oven to 350 degrees F (176 degrees C). Line 12 standard muffin cups with paper baking cups and spray the top of the pan with cooking spray.
- In the bowl of a stand mixer, combine the softened butter and sugar. Cream together for 1 minute on medium speed. Beat in the eggs, one at a time. Add the milk, lemon juice, vanilla and lemon zest and mix on medium for 30 seconds. At this point, the batter will look curdled.
- In a separate bowl, combine the flour, baking powder, and salt and stir with a fork to remove any lumps.
- Add the dry ingredients to the wet ingredients and mix on medium low for 30 seconds until fully combined. Fold in the blueberries by hand or on the lowest setting.
- Divide the batter between the 12 prepared muffin cups and bake on the middle rack for 30-35 minutes, until golden.
- While the muffins are baking, in a small bowl mix together the powdered sugar, lemon juice and lemon zest to make the lemon glaze. Brush or spoon over the warm muffins.
Notes
- This makes 12 muffins with large muffin tops. If you would like the muffins to be smaller and not have the large, bakery style tops, divide the batter between 15 muffin cups.
- Store the muffins in an airtight container in a cool, dry place up to 4 days or freeze up to 3 months.