Is it Spring Yet?
My hands say no as they’re still shaking from another white knuckled drive on the icy roads. My toes say no as they shiver, un-pedicured in my fuzzy socks. My brain says no as it is foggy from being cooped up inside so much. But, when I sank my teeth into these light, fluffy muffins; warm and bursting with fresh blueberries, drizzled with a lemony glaze, my mouth said yes these taste just like spring! Could you use a little spring in your day? Whip up some of these muffins…Your hands, your toes and your brain will all thank you!
Step-by-Step Directions:
Lemon Kissed Blueberry Muffins
...when I sank my teeth into these light, fluffy muffins; warm and bursting with fresh blueberries, drizzled with a lemony glaze, my mouth said yes these taste just like spring!
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Servings: 12 Muffins
Ingredients
Muffins:
- 2 cups flour divided
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup butter softened
- 1 1/4 cups sugar plus more for sprinkling
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla
- 2 cups fresh blueberries
Glaze:
- 3/4 cup confectioners' (powdered) sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- 1 teaspoon water
Instructions
- Preheat oven to 375 degrees F. Arrange rack to center position.
- Spray muffin pan with nonstick spray or use paper liners and just spray the top of the pan.
- In small bowl whisk together the flour, salt and baking powder.
- In large bowl, cream together the butter and sugar. Add the eggs one at a time.
- Mix in about 1/2 the flour mixture.
- Mix in the buttermilk, lemon zest, lemon juice and vanilla.
- Mix in all but about 2-3 tablespoons of the remaining flour, being careful not to overmix.
- Toss the blueberries in the remaining flour. Add them to the mixture and beat gently for a few seconds to break up* some of the blueberries.
- Mix the rest gently by hand. Scoop evenly into the prepared muffin pan.
- Sprinkle the tops with about 1 tablespoon additional sugar* and bake for about 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool in pan for 5 minutes.
Make Glaze:
- Whisk together powdered sugar, lemon juice, lemon zest and water.
- Drizzle on warm muffins.
Notes
NOTES: If you have turbinado sugar handy, you can use to sprinkle on the muffins before baking. Adds a little more flavor and crunch than granulated sugar. The combination of whole and some crushed blueberries makes them taste full of blueberry flavor.
Tried this recipe?Share it! Tag @epicuricloud - Please Leave A Comment & Rating Below! TY!
Perfect!Thanks Tina.Just came back from a walk in the messy,sloppy snow,saw this and had all the ingredients.Used meyer lemon.Spring,here we come!
Hi Sherry – mmm Meyer lemon sounds delicious!!
Hope you loved them ( :
Have a great day!
Tina
Hello Tina – I would love to make this recipe with the girls today but I don’t have buttermilk and we are snowed in for awhile! Would you suggest using regular milk, no milk at all or just wait until our road gets plowed to grab some buttermilk? Valinda
Hi Valinda!
You can make your own buttermilk – see here:
http://www.thekitchn.com/how-to-make-a-quick-easy-buttermilk-substitute-cooking-lessons-from-the-kitchn-185757
or you could just use regular milk.
Let me know how they turn out!
Enjoy the snow day ( :
Tina