WILD BLUEBERRY LEMON MUFFINS WITH LEMON GLAZE
Muffins: (Adapted from Smitten Kitchen)
1 cup granulated sugar plus 1/8 cup
4 tsp lemon zest (from about 2 large lemons)
2 cups all purpose flour
2-1/2 tsp baking powder
3/4 tsp salt
1/2 cup unsalted butter
1 egg
1 cup buttermilk
2 tsp vanilla extract
2 cups wild blueberries (of course you can use regular instead!)
3 tbsp fresh lemon juice
1/4 tsp lemon zest
1/2 cup powdered sugar
Direction:
- 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
Source: ericasweettooth.com
