Wild Blueberry Lemon Muffins
The recipe Wild Blueberry Lemon Muffins can be made in approximately 45 minutes. For 56 cents per serving, you get a breakfast that serves 14. One portion of this dish contains approximately 3g of protein, 5g of fat, and a total of 147 calories. 4 people were glad they tried this recipe. If you have vanillan extract, lemon juice, powdered sugar, and a few other ingredients on hand, you can make it. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 20%, which is rather bad. Similar recipes include Wild Blueberry Lemon Muffins With Lemon Glaze, Wild Blueberry Lemon Cheesecake Mini Muffins, and Wild Blueberry Mini-Muffins.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 14 servings
- Difficulty
- MEDIUM
Ingredients
- 2 cups all purpose flour
- 2.5 teaspoons baking powder
- 14 servings butter
- 1 cup buttermilk
- 1 egg
- 3 tablespoons lemon juice
- 0.25 teaspoon lemon zest
- 0.5 cup powdered sugar
- 0.75 teaspoon salt
- 2 teaspoons vanilla extract
- 2 cups blueberries
Instructions
- 1
Preheat oven to 375 degrees
- 2
Line 16 muffin cups with paper lines
- 3
Mash 1/8 cup sugar with lemon zest until sugar is moistened
- 4
In a medium-sized bowl, whisk together flour, baking powder, and salt
- 5
Using an electric mixer, beat 1 cup sugar and butter together
- 6
Beat in egg, butter milk, vanilla, and lemon sugar one at a time
- 7
Add flour mixture slowly until smooth
- 8
Mix in blueberries gently with a large spatula
- 9
Divide batter equally into muffin tins (filling about 3/4 of the way)
- 10
Bake for about 35 minutes, or until cake tester comes out clean
- 11
Allow muffins to cool and prepare glaze by combining lemon juice, zest, and powdered sugar
- 12
Place muffins on a wire rack and spoon about 1 tbsp of glaze on top of each muffin and let it slide over the sides of the muffin