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Glazed Lemon Blueberry Muffins
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
60 minutes
Lemon blueberry muffins coated in zesty lemon glaze for a taste of summer.
Ingredients:
  • 3 cups all-purpose flour
  • 1.5 cups white sugar
  • 2 lemons, zested and juiced, divided
  • 0.5 teaspoon ground nutmeg
  • 1 cup buttermilk
  • 0.66666668653488 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 12 ounces fresh blueberries
  • 2 cups confectioners' sugar
  • 0.5 cup butter, melted
  • 0.25 cup hot water
Instructions:
  • Preheat the oven to 375 degrees F (190 degrees C) and line two 12-cup muffin tins with paper liners.
  • Combine flour, sugar, vibrant lemon zest, baking soda, salt, and nutmeg in a spacious bowl, stirring until well mixed.
  • In a medium bowl, combine buttermilk, oil, eggs, lemon juice, and vanilla extract and whisk until smooth. Add the mixture to the flour until just moistened, then gently fold in blueberries. Fill muffin cups 3/4 full with the batter.
  • Bake the muffins in the preheated oven for 20 to 25 minutes until the tops spring back when lightly pressed. Then, cool the muffins on a wire rack for about 15 minutes.
  • In a medium bowl, whisk together confectioners' sugar, butter, hot water, vanilla extract, and the remaining zest until well combined.
  • Dip the cooled muffin tops in glaze and let set for about 10 minutes until firm. Then, dip them in the glaze a second time.

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