Glazed Lemon Blueberry Muffins

Dipping these light and fluffy lemon blueberry muffins in a sweet-tart lemon glaze gives them a burst of summer sunshine.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 256 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 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.

Step 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.

Step 5

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

Step 6

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