Name: Wild Blueberry Lemon Muffins
Prep time: 11 min
Cook time: 35 min
Total time: 45 min
Yield: 14 servings
Ingredients: 2 cups all purpose flour; 2.5 teaspoons baking powder; 14 servings butter; 1 cup buttermilk; 1 egg; 3 tablespoons lemon juice; 0.25 teaspoon lemon zest; 0.5 cup powdered sugar; 0.75 teaspoon salt; 2 teaspoons vanilla extract; 2 cups blueberries

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Wild Blueberry Lemon Muffins Recipe — Recipes Zone

Method

12 steps · 45 min

01
Preheat Oven
Get your oven going to 375 degrees F (190 °C).
02
Prepare Muffin Tin
Line 16 muffin cups with paper liners, or grease them well if you prefer.
03
Zest the Sugar
In a small bowl, mash 1/8 cup of sugar with the lemon zest using your fingers or a spoon until the sugar is fragrant and moistened. This helps release the lemon oils.
04
Whisk Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside for now.
05
Cream Butter and Sugar
With an electric mixer, beat the 1 cup sugar and butter together until the mixture is light and fluffy, about 2-3 minutes.
06
Add Wet Ingredients
Beat in the egg, then the buttermilk, vanilla, and the lemon-zest sugar mixture you prepared earlier, adding them one at a time and mixing until just combined after each addition.
07
Combine Wet and Dry
Gradually add the whisked flour mixture to the wet ingredients, mixing on low speed until just smooth. Be careful not to overmix here; a few lumps are fine.
08
Fold in Blueberries
Gently fold in the blueberries using a large spatula. You want to distribute them without crushing them too much.
09
Fill Muffin Tins
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters of the way full.
10
Bake Muffins
Bake for about 35 minutes, or until a cake tester inserted into the center of a muffin comes out clean. The tops should be golden brown.
11
Make Lemon Glaze
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack.
While they cool, whisk together the lemon juice, zest, and powdered sugar in a small bowl for the glaze.
12
Glaze Muffins
Once the muffins are on the wire rack and have cooled slightly, spoon about 1 tablespoon of the lemon glaze over the top of each muffin, letting it drip down the sides. Allow the glaze to set before serving.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	147kcal	7%
Fat	5g	7%
Carbohydrate	22g	8%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens3 present · 1 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Gluten	Contains
Eggs	Contains
Milk

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About this recipe

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Method

Preheat Oven

Prepare Muffin Tin

Zest the Sugar

Whisk Dry Ingredients

Cream Butter and Sugar

Add Wet Ingredients

Combine Wet and Dry

Fold in Blueberries

Fill Muffin Tins

Bake Muffins

Make Lemon Glaze

Glaze Muffins

Nutrition

Allergens

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