These muffins certainly edge a bit closer to dessert than breakfast, but they are absolutely scrumptious!!
Glazed Lemon Blueberry Muffins
Equipment
- stand mixer or hand mixer
- muffin tin
Ingredients
Lemon Blueberry Muffins
- ½ cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 ½ cups flour
- ½ cup almond flour
- ½ tsp salt
- 2 tsps baking powder
- ½ cup milk
- 2 cups blueberries
- ½ tbsp lemon zest
Lemon Glaze
- ½ of 1 lemon, juiced
- 8 tbsp confectioner's sugar, or more to thicken
- ½ tsp lemon zest
Instructions
- Preheat oven to 375 degrees.
- Cream butter and sugar together until light. Add the eggs one at a time, mixing between each addition. Add the vanilla extract.
- Sift together the flour, salt, and baking powder. Alternate adding the flour mixture and the milk to the creamed butter and sugar mixture.
- In a small bowl, smash ½ cup of the blueberries with a fork and mix them into the batter. Fold in the remaining whole berries and lemon zest.
- Line a 12 cup muffin tin with parchment paper and fill with the batter.
- Bake the muffins at 375 for 30-35 minutes, until the tops begin to brown and a toothpick in the center comes out clean. Remove the muffins from the tin and cool completely.
- Meanwhile, whisk together lemon juice, lemon zest and confectioner's sugar to make the lemon glaze.
- Once the muffins are cool, drizzle the lemon glaze over each muffin and enjoy!
