Lemon Blueberry Muffins
Ingredients
The muffins
-
2
cups
all-purpose flour
-
1½
teaspoons
baking powder
-
½
teaspoon
salt
-
½
cup
unsalted butter at room temperature
-
1
cup
granulated sugar
-
2
teaspoons
lemon zest
-
2
large
eggs at room temperature
-
1
teaspoon
vanilla extract
-
2
tablespoons
fresh lemon juice
-
½
cup
whole milk at room temperature
-
1
cup
blueberries fresh or frozen
The lemon glaze
-
1
cup
powdered sugar
-
2
tablespoons
fresh lemon juice
Instructions
- Preheat the oven to 350°F and prepare a muffin tin.
- In a small bowl, whisk together flour, baking powder, and salt.
- In another bowl, combine sugar and lemon zest, rubbing them together until fragrant.
- In a stand mixer, beat the butter and sugar mixture until light and fluffy, then add eggs, vanilla, lemon juice, and milk.
- Mix until combined, then add the flour mixture and stir until just combined.
- Gently fold in the blueberries.
- Divide the batter evenly into the muffin cups and bake for 23 to 25 minutes.
- Let muffins cool on a wire rack.
- For the glaze, whisk together powdered sugar and lemon juice, then drizzle over the cooled muffins.
Nutrition Facts (estimated)
Servings
12
Calories
273
Total fat
8g
Total carbohydrates
45g
Total protein
3g
Sodium
114mg
Cholesterol
48mg
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