Sweet, slightly tart, wonderful! The lemon glaze on these blueberry muffins really puts them over the top!

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Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
25 mins
total:
1 hr
Servings:
24
Yield:
24 muffins
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
For Glaze:

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Line two 12-cup muffin tins with paper liners.

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  • 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.

Cook's Note:

Placing waxed paper under the cooling racks makes for easy clean up!

Nutrition Facts

256 calories; protein 2.7g 6% DV; carbohydrates 38.5g 12% DV; fat 10.7g 16% DV; cholesterol 26.1mg 9% DV; sodium 145.7mg 6% DV. Full Nutrition
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Reviews (1)

Read More Reviews
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/25/2020
a little less flour maybe. great glaze. Read More
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