Description
Sweet, slightly tart, wonderful! The lemon glaze on these blueberry muffins really puts them over the top!
Ingredients
- 3 cups all-purpose flour
- 1 ½ cups white sugar
- 2 lemons, zested and juiced, divided
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- 1 cup buttermilk
- ⅔ cup vegetable oil
- 2 eggs
- 2 teaspoons vanilla extract
- 12 ounces fresh blueberries
- 2 cups confectioners’ sugar
- ½ cup butter, melted
- ¼ cup hot water
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line two 12-cup muffin tins with paper liners.
- Stir flour
- sugar
- 1 tablespoon lemon zest
- baking soda
- salt
- and nutmeg together in a large bowl.
- 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.
- 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.
- Meanwhile
- combine confectioners’ sugar
- butter
- hot water
- vanilla extract
- and remaining zest in a medium bowl. Whisk to combine.
- Dip cooled muffin tops in glaze. Cool until glaze firms up
- about 10 minutes. Dip muffins a second time.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 1 hr
Servings: 24