Lemon Blueberry Muffins
Makes 12 muffins
2 cups + 1 T. flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
2 teaspoons lemon zest
2 large eggs, at room temperature
1 teaspoon vanilla extract
4 tablespoons fresh lemon juice, divided
1/2 cup whole milk, at room temperature
1 cup fresh blueberries
1 cup powdered sugar
2 tablespoons fresh lemon juice
Note: Defrosted frozen blueberries can be substituted for the fresh blueberries.
Preheat oven to 350 degrees F. Lightly grease 12-cup muffin tin with nonstick cooking spray or line with paper muffin liners.
In a small bowl combine blueberries and 1 T. flour. Mix until blueberries are coated.
In another small bowl, whisk together remaining flour, baking powder, and salt. Set aside.
In a third small bowl, combine sugar and lemon zest.
Beat butter and sugar together for about 2 minutes until light and fluffy. Add eggs, vanilla, 2 T. lemon juice, and milk. Add flour mixture and mix on low until just combined. Gently fold in the blueberries.
Divide batter evenly into 12 muffin cups. Bake for 23 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let muffins cool on a wire rack.
Once muffins are cool, make the lemon glaze: In a small bowl, whisk together the powdered sugar and lemon juice. Drizzle the glaze over the muffins. Allow glaze to set before serving.