Wonderful, little tangy and sweet! These blueberry muffins are truly elevated by the lemon icing!
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 25 mins |
| Total Time: | 1 hr |
| Servings: | 24 |
| Yield: | 24 muffins |
Ingredients
- 3 cups all-purpose flour
- 1 ½ cups white sugar
- 2 lemons, zested and juiced, divided
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- 1 cup buttermilk
- ⅔ cup vegetable oil
- 2 eggs
- 2 teaspoons vanilla extract
- 12 ounces fresh blueberries
- 2 cups confectioners’ sugar
- ½ cup butter, melted
- ¼ cup hot water
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line two 12-cup muffin tins with paper liners.
- Stir flour, sugar, 1 tablespoon lemon zest, baking soda, salt, and nutmeg together in a large bowl.
- Whisk buttermilk, oil, eggs, lemon juice, and vanilla extract together in a medium bowl. Stir into the flour mixture until just moistened. Fold in blueberries. Spoon batter into muffin cups, filling them about 3/4 full.
- Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Transfer muffins onto a wire rack to cool for about 15 minutes.
- Meanwhile, combine confectioners’ sugar, butter, hot water, vanilla extract, and remaining zest in a medium bowl. Whisk to combine.
- Dip cooled muffin tops in glaze. Cool until glaze firms up, about 10 minutes. Dip muffins a second time.
- Placing waxed paper under the cooling racks makes for easy clean up!
Nutrition Facts
| Calories | 256 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 146 mg |
| Sugars | 25 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I absolutely love it! I served it with glaze and they are a hit! Highly recommend it!
very good and moist
I didn’t change a thing. The recipe was delicious – just enough lemon in the muffin and the lemon glaze was a nice added touch. This is a keeper recipe!
The sweetness of the blueberries countered by the tartness of the lemon was great. I upped the lemon a bit and did not add the glaze (calorie reduction).
a little less flour maybe. great glaze.