Breakfast

Wild Blueberry Lemon Muffins

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Ingredients: 2 cups all purpose flour,2 1/2 teaspoons baking powder,Butter,1 cup buttermilk,1 egg,3 tablespoons fresh lemon juice,1/4 teaspoon lemon zest,1/2 cup powdered sugar,3/4 teaspoon salt,2 teaspoons vanilla extract,2 cups wild blueberries (of course you can use regular instead!)
Instructions:

  1. Preheat oven to 375 degrees
  2. Line 16 muffin cups with paper lines
  3. Mash 1/8 cup sugar with lemon zest until sugar is moistened
  4. In a medium-sized bowl, whisk together flour, baking powder, and salt
  5. Using an electric mixer, beat 1 cup sugar and butter together
  6. Beat in egg, butter milk, vanilla, and lemon sugar one at a time
  7. Add flour mixture slowly until smooth
  8. Mix in blueberries gently with a large spatula
  9. Divide batter equally into muffin tins (filling about 3/4 of the way)
  10. Bake for about 35 minutes, or until cake tester comes out clean
  11. Allow muffins to cool and prepare glaze by combining lemon juice, zest, and powdered sugar
  12. Place muffins on a wire rack and spoon about 1 tbsp of glaze on top of each muffin and let it slide over the sides of the muffin

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