Name: Blueberry Lemon Muffins
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 1/2 cup butter, softened -; 1 cup sugar -; 2 large eggs, room temperature -; 1/2 cup 2% milk -; 2 tablespoons lemon juice -; 2 teaspoons grated lemon zest -; 2 cups all-purpose flour -; 2 teaspoons baking powder -; Dash salt -; 2 cups fresh or frozen blueberries -; Glaze: -; 1-1/2 cups confectioners' sugar -; 2 tablespoons lemon juice -; 1 teaspoon butter, melted -; 1/4 teaspoon vanilla extract -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Blueberry Lemon Muffins

1. 1/2 cup butter, softened -

2. 1 cup sugar -

3. 2 large eggs, room temperature -

4. 1/2 cup 2% milk -

5. 2 tablespoons lemon juice -

6. 2 teaspoons grated lemon zest -

7. 2 cups all-purpose flour -

8. 2 teaspoons baking powder -

9. Dash salt -

10. 2 cups fresh or frozen blueberries -

11. Glaze: -

12. 1-1/2 cups confectioners' sugar -

13. 2 tablespoons lemon juice -

14. 1 teaspoon butter, melted -

15. 1/4 teaspoon vanilla extract -

How to cook deliciously - Blueberry Lemon Muffins

1. Stage

Preheat the oven to 400°F. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the milk, lemon juice and zest. In a separate bowl, whisk together the flour, baking powder and salt. Beat the flour mixture into the butter mixture just until moistened. Gently fold in the blueberries. Editor's Tip: This step is all about creating a fluffy, aerated batter that isn't overbeaten. Once you add the flour, be gentle with your mixing speed and don't beat for too long.

2. Stage

Fill paper-lined regular-size muffin cups three-fourths full with the batter. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted in the muffins comes out clean. Let the muffins cool for five minutes in the muffin tin, then transfer to a wire rack. Editor's Tip: This oven temp and bake time yield a caramelized, golden muffin top. If you prefer paler lemon blueberry muffins, try baking these for five minutes less or baking at 350° instead.

3. Stage

In a small bowl, whisk together the confectioners' sugar, lemon juice, butter and vanilla until smooth. Drizzle the lemon glaze over the warm muffins. Editor's Tip: When you pour the glaze over the warm lemon blueberry muffins, the glaze will loosen and melt a little, spreading over the muffins and absorbing into them a bit. If you prefer a crispier, tighter glaze on your muffins, let the muffins cool completely before glazing.