Blueberry Muffins with Lemon Glaze
Servings: 12 muffins
Calories: 333kcal
These Blueberry Muffins with Lemon Glaze are a sweet and moist cake-like treat that's perfect for breakfast or a snack. If you're looking for an easy muffin recipe loaded with healthy blueberries, then you'll want to give this one a try!
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Equipment
- Muffin tin
Ingredients
- ½ cup unsalted, softened butter
- 1 ¼ cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ cup milk low fat, almond, oat
- 2 cups fresh blueberries picked over, washed, and patted dry
- Zest of one large lemon about one tablespoon. Reserve lemon if making the lemon glaze.
Lemon Glaze
- 2 cup powdered sugar sifted
- 3 to 4 tablespoons fresh lemon juice
Instructions
- Preheat oven to 425º degrees F. Place rack in center of oven.
- Sift flour, salt, and baking powder together in a medium bowl. Set aside. In a small seperate bowl, zest one lemon. Set aside.
- In a large mixing bowl or bowl of stand mixer, cream the butter and sugar together until light; about 2 minutes on high speed.
- Turn mixer to medium. Add the eggs, one at a time, mixing well after each addition.
- Add milk and vanilla extract and continue to mix on medium speed until well combined.
- Turn mixer to low speed. Slowly add flour mixture to batter until just combined. Don't over mix!
- Add blueberries and lemon zest. Gently fold into batter using a rubber or silicone spatula.
- Spray a standard muffin pan with cooking spray or line with 12 paper or silicone liners. Fill the cups to the top with batter.
- Bake at 425º F for the firs 5 minutes then turn oven to 350º F for the remaining 20-25 minutes. Alternatively, bake for 25-30 minutes at 375º F.
- Muffins are done when the top is springy and the edges are lightly browned, or when a toothpick inserted in the middle comes out clean.
Lemon Glaze
- Place powdered sugar in a small bowl. Add 3-4 tablespoons of fresh lemon juice and mix until desired consistency is reached.
Notes
Be sure the oven is completed heated before adding batter. This will allow the muffins to bake properly without burning or turning dry.
Bake at an initial high heat for maximum height. However, if you prefer to bake muffins at a constant temperature, heat oven to 375º and bake for 25-30 minutes.
Use an ice cream scoop to fill muffin cups.
Fill muffin cups to the top with batter.
Can I use frozen blueberries? To use frozen blueberries, don't thaw them out first. Simply add them to the batter and fold in.
Muffins can be made without lemon zest if you don't have it on hand. Just simply leave it out.
Try almond extract in place of vanilla extract.
Nutrition
Calories: 333kcal | Carbohydrates: 61g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 49mg | Sodium: 251mg | Potassium: 65mg | Fiber: 1g | Sugar: 43g | Vitamin A: 306IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 1mg