Name: Glazed Lemon Blueberry Muffins
Prep time: 15 min
Cook time: 15 min
Yield: 24
Ingredients: All-purpose flour - 3 cups; White sugar - 1 ½ cups; Lemons, zested and juiced, divided - 2; Baking soda - 1 teaspoon; Salt - ½ teaspoon; Ground nutmeg - ½ teaspoon; Buttermilk - 1 cup; Vegetable oil - ⅔ cup; Eggs - 2; Vanilla extract - 2 teaspoons; Fresh blueberries - 12 ounces; Confectioners' sugar - 2 cups; Butter, melted - ½ cup; Hot water - ¼ cup; Vanilla extract - 2 teaspoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Glazed Lemon Blueberry Muffins

1. All-purpose flour - 3 cups

2. White sugar - 1 ½ cups

3. Lemons, zested and juiced, divided - 2

4. Baking soda - 1 teaspoon

5. Salt - ½ teaspoon

6. Ground nutmeg - ½ teaspoon

7. Buttermilk - 1 cup

8. Vegetable oil - ⅔ cup

9. Eggs - 2

10. Vanilla extract - 2 teaspoons

11. Fresh blueberries - 12 ounces

12. Confectioners' sugar - 2 cups

13. Butter, melted - ½ cup

14. Hot water - ¼ cup

15. Vanilla extract - 2 teaspoons

How to cook deliciously - Glazed Lemon Blueberry Muffins

1. Stage

Preheat the oven to 375 degrees F (190 degrees C). Line two 12-cup muffin tins with paper liners.

2. Stage

Stir flour, sugar, 1 tablespoon lemon zest, baking soda, salt, and nutmeg together in a large bowl.

3. Stage

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.

4. Stage

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.

5. Stage

Meanwhile, combine confectioners' sugar, butter, hot water, vanilla extract, and remaining zest in a medium bowl. Whisk to combine.

6. Stage

Dip cooled muffin tops in glaze. Cool until glaze firms up, about 10 minutes. Dip muffins a second time.