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.