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