Lemon Blueberry Muffins

Muffins
2 cups all purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt ½ cup butter, softened
1 cup sugar
2 large eggs
½ cup buttermilk
zest of 1 lemon
1 teaspoon vanilla
2 cups fresh blueberries
Crumb topping
5 tablespoons butter, melted
½ cup sugar
½ cup flour
½ cup oatmeal
¼ teaspoon salt
Glaze
3 tablespoons lemon (juice)
1 cup powdered sugar
Preheat oven to 350˚F.
Combine flour, baking powder and salt in a medium size bowl. Set aside.
In the bowl of an electric mixer, beat butter for 1 minute until fluffy. Add sugar and continue to beat for 3 minutes. Add eggs, one at a time and beat just until incorporated. Add buttermilk, vanilla and lemon zest, and mix on low until combined.
Remove bowl from the mixer. Add flour mixture and stir, by hand, until well combined. Gently stir in blueberries, and divide mixture evenly in a 12-cup muffin pan lined with paper liners.
Make the crumb topping by combining the melted butter, sugar, flour, oatmeal and salt. Stir with a fork until crumbs form.
Sprinkle batter with the crumb topping.
Bake muffins at 350˚F for 22 to 25 minutes, until a toothpick inserted into the center comes out clean. Allow muffins to cool for 5 minutes in the pan before transferring to a wire rack.
For lemon glaze, combine powdered sugar and lemon juice in a medium size bowl. Whisk until smooth.
Once cool, drizzle muffins lightly with the lemon glaze.
2 cups all purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt ½ cup butter, softened
1 cup sugar
2 large eggs
½ cup buttermilk
zest of 1 lemon
1 teaspoon vanilla
2 cups fresh blueberries
Crumb topping
5 tablespoons butter, melted
½ cup sugar
½ cup flour
½ cup oatmeal
¼ teaspoon salt
Glaze
3 tablespoons lemon (juice)
1 cup powdered sugar
Preheat oven to 350˚F.
Combine flour, baking powder and salt in a medium size bowl. Set aside.
In the bowl of an electric mixer, beat butter for 1 minute until fluffy. Add sugar and continue to beat for 3 minutes. Add eggs, one at a time and beat just until incorporated. Add buttermilk, vanilla and lemon zest, and mix on low until combined.
Remove bowl from the mixer. Add flour mixture and stir, by hand, until well combined. Gently stir in blueberries, and divide mixture evenly in a 12-cup muffin pan lined with paper liners.
Make the crumb topping by combining the melted butter, sugar, flour, oatmeal and salt. Stir with a fork until crumbs form.
Sprinkle batter with the crumb topping.
Bake muffins at 350˚F for 22 to 25 minutes, until a toothpick inserted into the center comes out clean. Allow muffins to cool for 5 minutes in the pan before transferring to a wire rack.
For lemon glaze, combine powdered sugar and lemon juice in a medium size bowl. Whisk until smooth.
Once cool, drizzle muffins lightly with the lemon glaze.
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