“Easiest muffins I’ve ever made! Almost unbelievable that it tasted this good!”
These fluffy and flavorful lemon blueberry muffins are a delightful treat for any time of day. The bright tang of lemon perfectly complements the sweet burst of blueberries, creating a delicious combination.
ADVERTISEMENT
Ingredients:
| Ingredient | Quantity |
|---|---|
| Lemon zest | 2 lemons |
| Granulated sugar | 1/2 cup |
| Baking powder | 1 1/2 teaspoons |
| Baking soda | 1/4 teaspoon |
| Cinnamon | 1 teaspoon |
| Salt | 3/4 teaspoon |
| All-purpose flour | 2 2/3 cups |
| Butter, softened | 1/4 cup |
| Vegetable oil | 1/4 cup |
| Light brown sugar | 1/3 cup |
| Eggs | 2 large |
| Vanilla extract | 1 teaspoon |
| Milk | 1 cup |
| Fresh blueberries | 1 1/3 cups |
For the Glaze:
ADVERTISEMENT
| Ingredient | Quantity |
|---|---|
| Butter, melted | 3 tablespoons |
| Confectioners’ sugar, sifted | 1 cup |
| Vanilla | 1/2 teaspoon |
| Lemon juice | 1 tablespoon |
| Hot water | 1 tablespoon |
Instructions:
- Preheat oven to 425°F (220°C). Line 12 muffin cups with paper liners.
- In a small bowl, combine lemon zest and granulated sugar. Rub together with your fingertips until fragrant.
- In a separate bowl, whisk together baking powder, baking soda, cinnamon, salt, and flour.
- In a large bowl, cream together butter, lemon sugar, and brown sugar until light and fluffy. Beat in eggs, one at a time, then vanilla and vegetable oil.
- Alternately add dry ingredients and milk to the wet ingredients, beginning and ending with flour. Do not overmix. Gently fold in blueberries.
- Divide batter evenly among muffin cups. Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in muffin tin for 5 minutes, then transfer to a wire rack to cool completely.
- To make the glaze, whisk together melted butter, confectioners’ sugar, vanilla, lemon juice, and hot water.
- Drizzle glaze over cooled muffins and let set before serving.
