Glazed Lemon Blueberry Muffins recipe

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Ingredients

3 cups all-purpose flour
1 ½ cups white sugar
2 lemons, zested and juiced, divided
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground nutmeg
1 cup buttermilk
⅔ cup vegetable oil
2 eggs
2 teaspoons vanilla extract
12 ounces fresh blueberries
2 cups confectioners' sugar
½ cup butter, melted
¼ cup hot water
2 teaspoons vanilla extract

Nutrition Info

255.7 calories
carbohydrate: 38.5 g
cholesterol: 26.1 mg
fat: 10.7 g
fiber: 1.2 g
protein: 2.7 g
saturatedFat: 3.6 g
servingSize: -
sodium: 145.7 mg
sugar: 24.8 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. Stir flour, sugar, 1 tablespoon lemon zest, baking soda, salt, and nutmeg together in a large bowl.

  3. 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.

  4. 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.

  5. Meanwhile, combine confectioners' sugar, butter, hot water, vanilla extract, and remaining zest in a medium bowl. Whisk to combine.

  6. Dip cooled muffin tops in glaze. Cool until glaze firms up, about 10 minutes. Dip muffins a second time.

Recipe Yield

24 muffins

Recipe Note

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

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