Lemon-Glazed Blueberry Muffins
 
 
Berry-studded lemon-glazed blueberry muffins that taste a bit like sunshine and make mornings brighter.
Yield: 12 muffins
Ingredients
For the muffins
  • 2 cups (272 g) all purpose flour
  • 2¼ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp fine sea salt
  • ⅔ cup (133 g) sugar
  • finely grated zest of 1 lemon
  • ¾ cup buttermilk
  • 2 large eggs
  • 8 tbsp (113 g) unsalted butter, melted
  • 1½ cups blueberries
For the lemon glaze
  • 1 cup (120 g) powdered sugar
  • 1-2 tbsp lemon juice
Instructions
For the muffins
  1. Heat oven to 400F. Line a standard muffin tin with cupcake liners or grease with baking spray. Set aside.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Combine the sugar and lemon zest in a medium bowl and use your fingers to rub the two together until the sugar is fragrant and looks a bit like wet sand. Add the sugar to the flour mixture and whisk to combine.
  4. Add the buttermilk to the bowl used for the sugar. Whisk in the eggs until well combined. Whisk in the melted butter.
  5. Pour the wet ingredients into the dry ingredients and stir until mostly combined. Add in the berries and stir to incorporate them. Scoop the batter into the prepared muffin cups, dividing it as equally as possible.
  6. Bake for 18-20 minutes, or until the muffins are golden on top and a toothpick inserted in the center comes out clean. Allow to rest in the tin for 5 minutes, then remove to a wire rack to cool completely.
For the lemon glaze
  1. In a medium bowl, whisk together the powdered sugar and lemon juice. Add as much lemon juice as necessary to reach desired consistency. Use a spoon to drizzle over the cooled muffins.
Notes
Recipe adapted from Baking With Dorie
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2022/02/lemon-glazed-blueberry-muffins.html