Wild Blueberry Lemon Muffins
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Ingredients
- 1 cupgranulated sugar plus ⅛ cup
- 4 tsplemon zest (from about 2 large lemons)
- 2 cupall purpose flour
- 2.5 tspbaking powder
- 0.75 tspsalt
- 0.5 cupunsalted butter
- 1egg
- 1 cupbuttermilk
- 2 tspvanilla extract
- 2 cupwild blueberries (of course you can use regular instead!)
- 3 tbspfresh lemon juice
- 0.25 tsplemon zest
- 0.5 cuppowdered sugar
Instructions
- 1
Preheat oven to 375 degrees
- 2
Line 16 muffin cups with paper lines
- 3
Mash 1/8 cup sugar with lemon zest until sugar is moistened
- 4
In a medium-sized bowl, whisk together flour, baking powder, and salt
- 5
Using an electric mixer, beat 1 cup sugar and butter together
- 6
Beat in egg, butter milk, vanilla, and lemon sugar one at a time
- 7
Add flour mixture slowly until smooth
- 8
Mix in blueberries gently with a large spatula
- 9
Divide batter equally into muffin tins (filling about 3/4 of the way)
- 10
Bake for about 35 minutes, or until cake tester comes out clean
- 11
Allow muffins to cool and prepare glaze by combining lemon juice, zest, and powdered sugar
- 12
Place muffins on a wire rack and spoon about 1 tbsp of glaze on top of each muffin and let it slide over the sides of the muffin