Lemon Blueberry Muffins

Preheat oven to 350ºF and line two 12 well muffin pans with liner papers. Whisk flour, sugar, baking powder, baking soda and salt together in a large mixing bowl to aerate them. Whisk lemon zest, milk, Greek yogurt, lemon juice and eggs together in another bowl until smooth. Pour wet ingredients into dry ingredients and whisk it all together just until it is a smooth batter.

Stir the blueberries with the extra 1/2 tablespoon of sugar. This helps them stay suspended in the batter instead of sinking to the bottom. Then use a spatula to gently fold the blueberries into the batter. Use a 1 1/2 inch cookie scoop to drop two scoops of batter into each lined muffin well to get 24 total. Bake the muffins for about 20 minutes, until puffy and baked through. A toothpick inserted in the center of one should come out cleanly. Let them cool for 30 minutes.

While the muffins cool, prepare the easy glaze. Just stir the powdered sugar, blueberry balsamic vinegar and water together in a bowl until it is smooth and shiny. Drizzle each of the cooled muffins with the glaze and sprinkle them all with extra lemon zest on top. Serve them immediately or store them in airtight containers in a single layer in the refrigerator for up to a day!