Glazed Lemon Blueberry Muffins
Glazed Lemon Blueberry Muffins bursting with fresh blueberries and topped with a light glaze are moist, fluffy and easy to make. The BEST blueberry muffin recipe ever!
Servings 12 muffins
For the Muffins
- 2 cups all-purpose flour
- ½ cup sugar
- ½ teaspoon sea salt
- 3 teaspoons baking powder
- ¼ cup vegetable oil, coconut oil, or melted butter
- 1 cup milk I used 2 percent
- 1 egg
- 2 ½ teaspoons lemon juice
- 1 tablespoon lemon zest
- 6 oz fresh blueberries washed and any stems removed
For the Glaze
- ¼ cup powdered sugar
- 1 tablespoon fresh lemon juice
Preheat oven to 400.
In a large mixing bowl, mix the flour, sugar, sea salt and baking powder, and set aside.
In a small mixing bowl, beat the egg slightly, and stir in the oil, milk and lemon zest.
Stir in the lemon juice
Pour the liquid mixture into the flour mixture, and mix with a hand mixer until batter is smooth
Stir in the blueberries
Pour batter into lined muffin cups, and bake for 15 to 18 minutes or until toothpick inserted into center of muffins comes out clean
Remove from oven, and set aside
In a small bowl, mix the lemon juice with the powdered sugar, and lightly drizzle glaze over the tops of the muffins. Add extra zest if you have it
You can use coconut oil, vegetable oil or melted butter.
Use paper or parchment paper baking cups for easy clean up.
Calories: 142kcal | Carbohydrates: 30g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 113mg | Potassium: 167mg | Fiber: 1g | Sugar: 13g | Vitamin A: 48IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 1mg