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