The Pioneer Woman Tasty Kitchen
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Wild Blueberry Lemon Muffins

5.00 Mitt(s) 6 Rating(s)6 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 5

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Level: Easy

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Description

Lemon muffins baked with wild blueberries and topped with a sweet lemon glaze!

Ingredients

  • FOR THE MUFFINS:
  • 1-⅛ cup Granulated Sugar
  • 4 teaspoons Lemon Zest
  • 2 cups All-purpose Flour
  • 2-½ teaspoons Baking Powder
  • ¾ Tablespoons Salt
  • ½ cups Unsalted Butter
  • 1 whole Egg
  • 1 cup Buttermilk
  • 2 teaspoons Vanilla Extract
  • 2 cups Wild Blueberries
  • _____
  • FOR THE GLAZE:
  • 3 Tablespoons Fresh Lemon Juice
  • ¼ teaspoons Lemon Zest
  • ½ cups Powdered Sugar

Preparation

Preheat 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.

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6 Reviews

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mowsquaz on 2.21.2014

These were delicious! I made them for my son’s class for a snack, so I doubled the recipe, and it made 30 muffins. I probably could have done with fewer blueberries, too, but that’s a matter of individual taste. But it would be just as good with less than 2 cups of berries. Great recipe!

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Jamie Hein on 5.14.2012

I didn’t have a whole lemon to zest so I added a 1/8 teaspoon lemon oil. The muffins are very good- cupcake like! I did not use the glaze, they are sweet already.

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Rebecca on 7.18.2011

My kids LOVED these! I omitted the glaze (because I thought they were sweet enough without) but I may try it down the road. I would definitely make these again.

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yummers on 1.26.2011

These were great! I made them gluten free and they were moist and full of lemon flavour! Thanks!!

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prairiebakegirl on 8.6.2010

These are delicious! But, the definitely straddle that fine line between muffin and cupcake – they are VERY sweet. I’ll probably cut down the sugar in the cupcakes next time by half. I glazed them while they were warm, and the glaze soaked right in, so the reduction of the sugar next time won’t hurt them at all!

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