Blueberry Lemon Muffins (2)


Blueberry Lemon Muffins (2)
Servings: 12
Prep Time: 10 minutes
Bake Time: 20 – 25 minutes
Cool Time: 5 minutes
Start to Finish: 40 minutes
Times are approximate

3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup softened butter
1 1/2 cups sugar
4 eggs
2 1/2 tablespoons lemon juice
2 tablespoons grated lemon zest
1 teaspoon vanilla
1 cup buttermilk
2 cups blueberries
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 tablespoon lemon zest

Suggested Items:
Muffin Tins
Cupcake Liners
Electric Mixer


Preheat the oven to 350°F. Lightly grease muffin tins or line tins with cupcake liners.

In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Set aside.

In a medium mixing bowl, cream the butter and sugar until thoroughly blended. Beat in the eggs, one egg at a time. Add lemon juice, lemon zest, and vanilla until smooth in consistency. Beat in flour mixture and buttermilk, alternating dry ingredients with buttermilk, adding about 1/3 each time. The mixture should be smooth and creamy. Fold in the blueberries and mix until the blueberries are even distributed throughout the batter.

Pour the batter into the muffin tins, filling the tins about half full, Bake until the muffin tops are golden, 20 – 25 minutes. Allow to cool about 5 minutes.

In a small mixing bowl, combine the sugar, lemon juice, and lemon zest until a smooth consistency is achieved. Apply to the muffin tops while still warm.

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