Name: Lemon Blueberry Muffins
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cups all-purpose flour; 1½ tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1 cup granulated sugar; ½ cup vegetable oil; 2 tsp vanilla extract; 2 tbsp lemon zest; ¼ cup lemon juice; 1 pint blueberries; ½ cup milk; 2 eggs; 2 tbsp butter (for greasing the pan); 1½ cup confectioner sugar; 1 tbsp lemon zest; 2-3 tbsp lemon juice; 3 tbsp melted butter

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Lemon Blueberry Muffins are super moist and bright with flavor. They come together so quickly. While they’re totally scrumptious on their own, it is fun to dress them up with a little glaze on top.

What you need to make Lemon Blueberry Muffins:

Equipment:

1 large bowl
1 wooden spoon
1 standard muffin pan

Time:

30 minutes

Produce:

2 tablespoon lemon zest (muffins)
1 tablespoon lemon zest (glaze)
¼ cup lemon juice (muffins)
2-3 tablespoon lemon juice (glaze)
1-pint blueberries

Pantry:

2 cups all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
½ cup vegetable oil
2 teaspoon vanilla extract
1 ½ cup confectioner sugar

Dairy:

½ cup milk
2 eggs
3 tablespoon melted butter (glaze)
2 tablespoon soft butter for greasing the muffin pan

Lemon Blueberry Muffins INGREDIENTS: all-purpose flour, baking powder, baking soda, salt, granulated sugar, vegetable oil, vanilla extract, lemon zest, lemon juice, blueberries, cup milk, eggs — INGREDIENTS: all-purpose flour, baking powder, baking soda, salt, granulated sugar, vegetable oil, vanilla extract, lemon zest, lemon juice, blueberries, cup milk, eggs

Make the Muffins:

Start by preheating the oven to 350 and generously grease a muffin pan with the soft butter.

In a large bowl combine the flour, baking powder, baking soda, and salt. I like to use baking soda and baking powder in my muffins because they are both leavening agents but they rise at slightly different times and it helps give muffins a great crumb structure.

In a second bowl, add the sugar and the lemon zest. Flavor Hack: Take a minute and rub the lemon zest and sugar between your fingers to release the flavor of the lemon into the sugar.

Next, add the lemon juice, milk, vegetable oil, eggs, and vanilla to the sugar and lemon zest and gently mix. Once the wet ingredients are fully combined, scoop in the remaining dry ingredients and mix thoroughly. I would do this with a fork or spoon rather than in a stand mixer. This recipe does not like to be over-mixed. Lastly, gently fold the blueberries into the batter.

Scoop the batter evenly into your muffin pan and place in the oven for 20 to 24 minutes. Take them out of the oven when the edges are just golden brown.

Make the Glaze:

Now it's time to make the glaze that brings these muffins to the next level. Start by combining the lemon juice and melted butter in a bowl. Add the confectioners' sugar in, one spoonful at a time, mixing thoroughly between. When the glaze runs off the spoon, mix in lemon zest.

After the muffins have cooled and have come to room temperature, drizzle the glaze on top and enjoy these sweet and tangy Lemon Blueberry Muffins.

Perfect for a breakfast or snack, these delicious Lemon Muffins will store well in Tupperware on the counter for a couple of days.

Recipe