Lemon Blueberry Muffins

These Lemon Blueberry Muffins blend the zesty brightness of lemon with the sweet burst of fresh blueberries, creating a delightful treat perfect for breakfast or a snack. The fluffy texture and golden crust are achieved using traditional baking methods, while the addition of a lemon glaze adds a creative, refreshing touch that elevates the classic muffin experience.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 cup buttermilk
• 1 tablespoon lemon zest
• 1/2 cup fresh blueberries
• 1/2 teaspoon vanilla extract
• 1/4 cup powdered sugar
• 1 tablespoon lemon juice

Instructions:

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix the melted butter, eggs, buttermilk, lemon zest, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
5. Fold in the fresh blueberries carefully.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
8. While the muffins are baking, prepare the lemon glaze by whisking together the powdered sugar and lemon juice in a small bowl.
9. Once the muffins are cooled, drizzle the lemon glaze over the top for added sweetness and flavor.