INGREDIENTS:
For the muffins:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 teaspoons lemon zest
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 1/2 cup whole milk, at room temperature
- 1 cup blueberries, fresh or frozen
For the lemon glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- Preheat oven to 350 degrees F. Lightly grease a muffin tin with nonstick cooking spray or line with paper muffin liners.
- In a small bowl, whisk together flour, baking powder and salt. Set aside.
- In another small bowl, combine sugar and lemon zest. Rub the sugar and lemon zest together with your fingers until fragrant.
- In the bowl of a stand mixer, beat butter and sugar together until light and fluffy. Add eggs, vanilla, lemon juice, and milk. Mix until combined. Add flour mixture and mix on low until just combined. Gently stir in the blueberries.
- Divide batter evenly into 12 muffin cups. Bake for 23 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let muffins cool on a wire rack.
- While the muffins are cooling, make the lemon glaze. In a small bowl, whisk together the powdered sugar and lemon juice. Drizzle the glaze over the muffins. Let the muffins sit until the glaze sets. Serve!
