Wild Blueberry Lemon Muffins

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 Instructions

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.