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Award-Winning Lemon Blueberry Muffins: A Sweet 12-Muffin Miracle

Lemon Blueberry Muffins
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These Lemon Blueberry Muffins are a bright and flavorful twist on a classic. Sweet blueberries meet tart lemon in a perfect balance, topped with a zesty lemon glaze. They are fresh and zesty, ideal for spring and summer.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup milk
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  • Zest of 1 lemon
  • For the Glaze:
  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk together the egg, milk, melted butter, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine.
  5. Gently fold in the fresh blueberries and lemon zest.
  6. Divide the batter evenly among the 12 muffin cups.
  7. Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  8. While the muffins cool slightly, prepare the glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
  9. Once the muffins are cooled, drizzle the lemon glaze over the tops.
  10. Serve warm or at room temperature.

Notes

  • Do not overmix the batter; overmixing leads to tough muffins.
  • Gently fold in the blueberries to prevent them from breaking.
  • Store leftover muffins in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://whiskdaily.com/lemon-blueberry-muffins-recipe/