Blueberry Lemon Muffins
Blueberry Lemon Muffins

Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, blueberry lemon muffins. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Blueberry Lemon Muffins is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Blueberry Lemon Muffins is something which I’ve loved my entire life.

To begin with this recipe, we must first prepare a few components. You can have blueberry lemon muffins using 14 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Blueberry Lemon Muffins:
  1. Make ready Muffin Batter :
  2. Take 2 cups all purpose flour
  3. Get 1 1/2 tsp. baking powder
  4. Make ready 1/2 tsp. salt
  5. Get 1/2 cup unsalted butter, at room temperature
  6. Get 1 cup granulated sugar
  7. Get 2 large eggs, at room temperature
  8. Get Juice and Zest from 2 large lemons
  9. Take 1 tsp. vanilla extract
  10. Take 1/2 cup milk, at room temperature
  11. Take 1 cup blueberries, fresh or frozen (do not thaw if frozen)
  12. Take Lemon Glaze :
  13. Prepare 1 cup confectioners sugar
  14. Take 2 tbsp. fresh lemon juice
Instructions to make Blueberry Lemon Muffins:
  1. Preheat the oven to 350°F. Grease a 12 count standard size muffin tin or line with parchment liners and set aside.
  2. In a medium bowl, whisk together the flour, baking powder and salt. Set this aside.
  3. In a large bowl, use a hand mixer to beat the butter until it's creamy. Then beat in the sugar until it's fluffy and incorporated. Beat in the eggs, lemon juice, lemon zest, vanilla extract and milk and mix until it is all combined.
  4. Add the dry to the wet and mix until just combined, do not overmix. Use a rubber spatula to gently fold in the blueberries.
  5. Pour the muffin batter into the prepared muffin tins and bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.
  6. Let the muffins cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.
  7. For the glaze, whisk together the confectioners sugar and lemon juice. Drizzle it over the muffins after they have cooled completely. Store them in an airtight container at room temperature for 3-4 days. Or they'll store an extra day or so if you keep them in the fridge instead.

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