Step-by-Step Guide to Prepare Award-winning Blueberry Lemon Muffins

Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, blueberry lemon muffins. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Blueberry Lemon Muffins is one of the most favored of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Blueberry Lemon Muffins is something that I have loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can have blueberry lemon muffins using 14 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Blueberry Lemon Muffins:

1. Prepare Muffin Batter :
2. Make ready 2 cups all purpose flour
3. Make ready 1 1/2 tsp. baking powder
4. Get 1/2 tsp. salt
5. Make ready 1/2 cup unsalted butter, at room temperature
6. Make ready 1 cup granulated sugar
7. Make ready 2 large eggs, at room temperature
8. Take Juice and Zest from 2 large lemons
9. Get 1 tsp. vanilla extract
10. Prepare 1/2 cup milk, at room temperature
11. Take 1 cup blueberries, fresh or frozen (do not thaw if frozen)
12. Make ready Lemon Glaze :
13. Take 1 cup confectioners sugar
14. Get 2 tbsp. fresh lemon juice

Instructions to make Blueberry Lemon Muffins:

1. Preheat the oven to 350°F. Grease a 12 count standard size muffin tin or line with parchment liners and set aside.
2. In a medium bowl, whisk together the flour, baking powder and salt. Set this aside.
3. In a large bowl, use a hand mixer to beat the butter until it's creamy. Then beat in the sugar until it's fluffy and incorporated. Beat in the eggs, lemon juice, lemon zest, vanilla extract and milk and mix until it is all combined.
4. Add the dry to the wet and mix until just combined, do not overmix. Use a rubber spatula to gently fold in the blueberries.
5. Pour the muffin batter into the prepared muffin tins and bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.
6. Let the muffins cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.
7. For the glaze, whisk together the confectioners sugar and lemon juice. Drizzle it over the muffins after they have cooled completely. Store them in an airtight container at room temperature for 3-4 days. Or they'll store an extra day or so if you keep them in the fridge instead.

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