Blueberry Lemon Muffins

Total Time Prep: 30 min. Bake: 25 min.
Yield 11 muffins
Contest Winner
Test Kitchen Approved
Our blueberry lemon muffins, with pops of juicy blueberries and a bright zip of citrus, are for lovers of treats both sweet and tart.

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 1/2 cup 2% milk
  • 2 tablespoons lemon juice
  • 2 teaspoons grated lemon zest
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • Dash salt
  • 2 cups fresh or frozen blueberries
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon butter, melted
  • 1/4 teaspoon vanilla extract

Directions

  1. Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in milk, lemon juice and zest. Combine flour, baking powder and salt; add to creamed mixture just until moistened. Fold in blueberries.
  2. Fill paper-lined regular-size muffin cups three-fourths full. Bake 25-30 minutes or until a toothpick inserted in muffin comes out clean. Cool 5 minutes before removing from pan to a wire rack.
  3. In a small bowl, combine confectioners' sugar, lemon juice, butter and vanilla; drizzle over warm muffins.

Nutrition Facts

1 muffin: 327 calories, 10g fat (6g saturated fat), 62mg cholesterol, 166mg sodium, 56g carbohydrate (37g sugars, 1g fiber), 4g protein.

Bursting with berries and drizzled with a light lemony glaze, these muffins are moist, tender and truly something special. This is one recipe you simply must try for family and friends. —Kathy Harding, Richmond, Missouri
Recipe Creator

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