Look. At. Those. Berries
It’s finally blueberry season! And what’s better than a blueberry muffin? A *lemon* blueberry muffin with lemon sugar glaze. Delish.
Makes approximately 20 muffins.
Tips and Tricks:
- As always with muffins, mix until just combined. Over mixing muffins results in dry, dense muffins.
- When I cook with fresh squeezed lemon juice, I store the baked goods in the fridge so that they last longer. Be sure to use an airtight container.
- Always warm up for 15 seconds in the microwave when eating the leftovers (if there are any!)
- These muffins were packed with blueberries. If you like a little more muffin and a little less blueberry, try only 1 cup of blueberries.
Ingredients
- 1 1/2 cups of blueberries
- 1 lemon
- 1 egg
- 3 tsp baking powder
- 2 cups flour
- 1 cup sugar (set aside 1/2 cup of this sugar for glaze)
- 1 cup milk
- 1/2 cup of softened butter
- 1/4 cup of melted butter
Directions
- Preheat oven to 375 degrees
- Line muffin tin with liners
- Mix together baking powder, flour, 1/2 cup sugar, and zest of one lemon in a large mixing bowl
- Mix together egg, milk, and 1/2 cup of softened butter in a medium mixing bowl
- Add wet ingredients to the dry ingredients and beat with hand mixer until just combined
- Fold in blueberries
- Bake muffins for 18 minutes, or until the tops are golden brown
- While muffins are baking, mix 1/4 cup of melted butter and 2 tbsp of lemon juice with 1/2 cup of sugar for glaze
- When muffins are out of the oven, pop them out of the muffin tin and drizzle the glaze onto the muffin tops
- Enjoy 🙂
These muffins didn’t even make it to my office – they were too good to share!
Happy baking!
-R
Becca's Baking Creations 