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Freshly baked Blueberry Muffins with Lemon Glaze on a wire cooling rack
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Blueberry Muffins with Lemon Glaze

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 12 servings
Calories: 285kcal

Ingredients

  • 2 cups all -purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoon sal t
  • 2 large egg s
  • 0.5 cup whole milk
  • 0.5 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1.5 cups fresh blueberries
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Instructions

  • Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  • In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  • In a separate medium bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until well combined.
  • Pour the wet ingredients into the dry ingredients and stir until just moistened; do not overmix.
  • Gently fold in the fresh blueberries.
  • Spoon the batter into the prepared muffin tin, filling each cup approximately three-quarters full.
  • Bake for 18 to 22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  • Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.
  • In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
  • Drizzle the lemon glaze over the muffins while they are still slightly warm.