Blueberry Lemon Muffins
These delicious Blueberry Lemon Muffins are easy to make, and the lemon glaze adds an extra layer of flavor that takes them to the next level.
Servings: 18
Calories: 166kcal
Ingredients
- 1⅔ cups all-purpose flour
- 1¾ teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter
- ⅔ cup granulated sugar
- 3 eggs
- ½ cup plain Greek yogurt (you can also use sour cream)
- 1 Tablespoon lemon zest
- 2 Tablespoons lemon juice
- ⅔ cup milk
- 1 cup blueberries (fresh or frozen)
Lemon Glaze
- ¾ cup powdered sugar
- 1 Tablespoon lemon juice
- 1 Tablespoon butter
Instructions
- Preheat oven to 350º F.
- In a small mixing bowl, combine flour, baking powder, and salt together and set aside.
- In a larger mixing bowl, beat butter and sugar together until creamy.
- Add lemon juice, lemon zest, and yogurt and beat together.
- Then beat in eggs and milk.
- Stir in the flour mixture until just combined.
- Fold in blueberries.
- Divide batter between 18 paper-lined muffin cups.
- Bake in a preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool.
- While the muffins cool, combine icing ingredients and drizzle over the muffins.
Notes
To store leftover Blueberry Lemon Muffins, let them cool completely, then place them in an airtight container. Store at room temperature for up to 2 days or in the fridge for up to 4 days.
Nutrition
Calories: 166kcal | Carbohydrates: 23g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 168mg | Potassium: 55mg | Fiber: 1g | Sugar: 14g | Vitamin A: 236IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 1mg