Wild Blueberry Lemon Muffins
- 1-18 cup Sugar, Granulated
- 4 teaspoons Lemon Zest
- 2 cups All-purpose Flour
- 2- 1/2 teaspoons Baking Powder
- 3/4 Tablespoons Salt
- 1/2 cups Unsalted Butter
- 1 whole Egg
- 1 cup Buttermilk
- 2 teaspoons Vanilla Extract
- 2 cups Wild Blueberries
- 3 Tablespoons Lemon Juice, Fresh
- 1/4 teaspoons Lemon Zest
- 1/2 cups Powdered Sugar
DirectionsPreheat oven to 375 degrees.
Line 16 muffin cups with paper liners.
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 the remaining 1 cup sugar and butter together.
One a time, beat in egg, buttermilk, vanilla, and lemon sugar.
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 a 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 tablespoon of glaze on top of each muffin and let it slide over the sides of the muffin.