Lemon Blueberry Muffins
User Reviews
4.7
Lemon Blueberry Muffins
Description
The recipe combines traditional muffin ingredients including all-purpose flour, baking powder, butter, sugar, eggs, and milk with freshly grated lemon zest and lemon juice. The zest is rubbed into the sugar to release oils for intensified lemon flavor. After creaming butter and sugar, eggs, vanilla, lemon juice, and milk are mixed in, followed by dry ingredients, then gently folding in the blueberries to preserve their shape.
The muffins bake in a greased or lined tin, until a toothpick inserted comes out clean, resulting in a delicately textured crumb that is moist but holds together well. After cooling, a simple lemon glaze made from powdered sugar and fresh lemon juice is drizzled on top to add sweetness and citrus brightness.
These muffins are suited for breakfast or snacks where a balance of fruity and citrus flavors is appreciated.
Ingredients
For the muffins:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter at room temperature, unsalted
- 1 cup granulated sugar
- 2 teaspoons lemon zest
- 2 egg at room temperature, large
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice fresh
- 1/2 cup milk at room temperature, whole
- 1 cup blueberries fresh or frozen
For the lemon glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice fresh
Instructions
- Preheat oven to 350 degrees F. Lightly grease a muffin tin with nonstick cooking spray or line with paper muffin liners.
- In a small bowl, whisk together flour, baking powder and salt. Set aside.
- In another small bowl, combine sugar and lemon zest. Rub the sugar and lemon zest together with your fingers until fragrant.
- In the bowl of a stand mixer, beat butter and sugar together until light and fluffy. Add eggs, vanilla, lemon juice, and milk. Mix until combined. Add flour mixture and mix on low until just combined. Gently stir in the blueberries.
- Divide batter evenly into 12 muffin cups. Bake for 23 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let muffins cool on a wire rack.
- While the muffins are cooling, make the lemon glaze. In a small bowl, whisk together the powdered sugar and lemon juice. Drizzle the glaze over the muffins. Let the muffins sit until the glaze sets. Serve!
- Note-muffins will keep in an airtight container on the counter for up to 2 days. You can freeze the muffins for up to 1 month. I always freeze them without the glaze. Defrost and then glaze the muffins.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Calories | 273kcal | 14% |
| Carbohydrates | 45g | 15% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 48mg | 16% |
| Sodium | 114mg | 5% |
| Potassium | 105mg | 2% |
| Sugar | 28g | 56% |
| Vitamin A | 300IU | 6% |
| Vitamin C | 3.5mg | 4% |
| Calcium | 43mg | 4% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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