I have been making these muffins for several years – they are my “go to” muffins when we have company. They are so good!
This recipe has you rub the lemon zest and sugar together with your fingers before you cream the butter and sugar. Really makes the lemon flavor “pop.”
The original recipe has you bake the muffins and then add a lemon glaze – which is really good. However – I like to add a crumble and then the lemon glaze. I also add just a sprinkle of sanding sugar on top of the crumble. They are also delicious with poppy seeds sprinkled on top of the glaze.
Lemon Blueberry Muffins
Lemon zest and blueberries combine to make a terrific muffin!
Servings: 12 muffins
Ingredients
Muffins
- 2 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperatuare
- 1 cup sugar
- 2 teaspoons lemon zest
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 1/2 cup milk, at room temperature
- 1 cup blueberries, fresh or frozen
Crumble
- 1/4 cup flour
- 1/2 cup sugar
- 3 tablespoons butter
Topping Options
- sanding sugar, optional
- poppy seeds, optional
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
Instructions
Muffins
- Preheat the oven to 350 degrees. Lightly grease muffin tin or line with paper muffin liners.
- In a small bowl, whisk the flour, baking powder, and salt together.
- In another small bowl, combine 1 cup of sugar with 2 teaspoons lemon zest. Rub the sugar and lemon zest together with your fingers until fragrant.
- In the bowl of a stand mixer, beat the butter and sugar together until light and fluffy. Add eggs, vanilla, lemon juice and milk. Mix until combined.
- Add the flour mixture and mix on low until just combined. Gently stir in the blueberries.
- Divide into the muffin cups. Make Crumble, if using. Other topping options include sanding sugar or poppy seeds. Bake 23-25 minutes until a toothpick comes out clean. Cool on rack.
Crumble
- Mix 1/4 cup flour, 1/2 cup sugar. Cut in the butter with pastry blender or fingers and mix until crumbly. Divide over the top of the muffins before baking.
- When muffins are cool, drizzle with Lemon Glaze.
Lemon Glaze
- Whisk powdered sugar, lemon juice and lemon zest to make a glaze. Drizzle over the muffins.
