Wild Blueberry Lemon Muffins

Wild Blueberry Lemon Muffins

Wild Blueberry Lemon Muffins

45 minutes

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Details
  • Serving Size:   14
  • Vegetarian:   True
  • Weight Watchers:   5 Points
Cuisine
  • morning meal
  • brunch
  • breakfast
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Ingredients
  • 2 cups all purpose flour
  • 2 1/2 teaspoons baking powder
  • Butter
  • 1 cup buttermilk
  • 1 egg
  • 3 tablespoons fresh lemon juice
  • 1/4 teaspoon lemon zest
  • 1/2 cup powdered sugar
  • 3/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 cups wild blueberries (of course you can use regular instead!)
Instructions

Preheat oven to 375 degrees

Line 16 muffin cups with paper lines

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 1 cup sugar and butter together

Beat in egg, butter milk, vanilla, and lemon sugar one at a time

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 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 tbsp of glaze on top of each muffin and let it slide over the sides of the muffin

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