Wild Blueberry Lemon Muffins

November 4, 2024

45

medium

14

  • Preheat and Prep:
    • Preheat your oven to 375°F (190°C).
    • Line 16 muffin cups with paper liners.
  • Make Lemon Sugar:
    • In a small bowl, mash together 1/8 cup sugar and lemon zest until the sugar is fragrant and moistened. Set aside.
  • Combine Dry Ingredients:
    • In a medium bowl, whisk together 2 cups of flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
  • Cream Butter and Sugar:
    • In a large mixing bowl, use an electric mixer to beat together 1 cup sugar and 1/2 cup softened butter until light and fluffy.
  • Add Wet Ingredients:
    • Add 1 egg, 1/2 cup buttermilk, 1 teaspoon vanilla extract, and the prepared lemon sugar, beating each addition until just combined.
  • Combine Wet and Dry:
    • Gradually add the flour mixture to the wet ingredients, mixing until smooth and well-combined.
  • Fold in Blueberries:
    • Gently fold in 1 1/2 cups fresh blueberries using a large spatula, being careful not to crush the berries.
  • Fill Muffin Cups:
    • Divide the batter equally among the prepared muffin cups, filling each about 3/4 full.
  • Bake:
    • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
  • Cool and Glaze:
    • Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
    • To make the glaze, combine 1/4 cup powdered sugar, 1 tablespoon fresh lemon juice, and a bit of lemon zest. Drizzle about 1 tablespoon of glaze over each muffin, letting it cascade over the sides.
  • Serve:
    • Let the glaze set for a few minutes, then enjoy your bright, lemony muffins!
Reviews

Ingredients:

Adjust Servings
2cups all purpose flour
2.5teaspoons baking powder
14servings butter
1cup buttermilk
1 egg
3tablespoons lemon juice fresh
0.25teaspoon lemon zest
0.5cup powdered sugar
0.75teaspoon salt
2teaspoons vanilla extract
2cups blueberries wild, canned, (of course you can use regular instead!)

Directions

1.
Preheat and Prep
1. Preheat your oven to 375°F (190°C). | 2. Line 16 muffin cups with paper liners.
Mark as complete
2.
Make Lemon Sugar
In a small bowl, mash together 1/8 cup sugar and lemon zest until the sugar is fragrant and moistened. Set aside.
Mark as complete
3.
Combine Dry Ingredients
In a medium bowl, whisk together 2 cups of flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
Mark as complete
4.
Cream Butter and Sugar
In a large mixing bowl, use an electric mixer to beat together 1 cup sugar and 1/2 cup softened butter until light and fluffy.
Mark as complete
5.
Add Wet Ingredients
Add 1 egg, 1/2 cup buttermilk, 1 teaspoon vanilla extract, and the prepared lemon sugar, beating each addition until just combined.
Mark as complete
6.
Combine Wet and Dry
Gradually add the flour mixture to the wet ingredients, mixing until smooth and well-combined.
Mark as complete
7.
Fold in Blueberries
Gently fold in 1 1/2 cups fresh blueberries using a large spatula, being careful not to crush the berries.
Mark as complete
8.
Fill Muffin Cups
Divide the batter equally among the prepared muffin cups, filling each about 3/4 full.
Mark as complete
9.
Bake
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Mark as complete
10.
Cool and Glaze
1. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. | 2. To make the glaze, combine 1/4 cup powdered sugar, 1 tablespoon fresh lemon juice, and a bit of lemon zest. Drizzle about 1 tablespoon of glaze over each muffin, letting it cascade over the sides.
Mark as complete
11.
Serve
Let the glaze set for a few minutes, then enjoy your bright, lemony muffins!
Mark as complete
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