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Blueberry Lemon Muffins
Blueberry Lemon Muffins

Before you jump to Blueberry Lemon Muffins recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Getting A Healthy Eater

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We hope you got benefit from reading it, now let’s go back to blueberry lemon muffins recipe. You can cook blueberry lemon muffins using 14 ingredients and 7 steps. Here is how you do that.

The ingredients needed to make Blueberry Lemon Muffins:
  1. Use Muffin Batter :
  2. Take 2 cups all purpose flour
  3. Use 1 1/2 tsp. baking powder
  4. Provide 1/2 tsp. salt
  5. Prepare 1/2 cup unsalted butter, at room temperature
  6. Use 1 cup granulated sugar
  7. You need 2 large eggs, at room temperature
  8. Provide Juice and Zest from 2 large lemons
  9. You need 1 tsp. vanilla extract
  10. You need 1/2 cup milk, at room temperature
  11. Take 1 cup blueberries, fresh or frozen (do not thaw if frozen)
  12. You need Lemon Glaze :
  13. Use 1 cup confectioners sugar
  14. Use 2 tbsp. fresh lemon juice
Instructions to make Blueberry Lemon Muffins:
  1. Preheat the oven to 350°F. Grease a 12 count standard size muffin tin or line with parchment liners and set aside.
  2. In a medium bowl, whisk together the flour, baking powder and salt. Set this aside.
  3. In a large bowl, use a hand mixer to beat the butter until it's creamy. Then beat in the sugar until it's fluffy and incorporated. Beat in the eggs, lemon juice, lemon zest, vanilla extract and milk and mix until it is all combined.
  4. Add the dry to the wet and mix until just combined, do not overmix. Use a rubber spatula to gently fold in the blueberries.
  5. Pour the muffin batter into the prepared muffin tins and bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.
  6. Let the muffins cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.
  7. For the glaze, whisk together the confectioners sugar and lemon juice. Drizzle it over the muffins after they have cooled completely. Store them in an airtight container at room temperature for 3-4 days. Or they'll store an extra day or so if you keep them in the fridge instead.

The muffins turned out so light, fluffy and flavorful that no one could tell they were healthy muffins masquerading as crazy-delicious muffins. I've absolutely love the lemon and blueberry combination so I'm not sure why I haven't shared a lemon blueberry muffin recipe yet? But better late then never though. These Lemon Blueberry Muffins were inspired by my Blueberry Lemon Ricotta Pancakes and my Bakery-Style Blueberry Muffins. The buttermilk and ricotta help to make the muffins nice and tender.

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