Recipe: Lemon Blueberry Muffins

LEMON BLUEBERRY MUFFINS

Makes 24 muffins
Prep: 10 minutes
Cook: 20 minutes

FOR THE MUFFINS:
1-3/4 cups all-purpose flour
3/4 cup sugar, plus an addition 1/2 Tablespoon for the blueberries
1 Tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 whole lemon, zested
1 cup milk
1 cup plain Greek yogurt
2 whole eggs
1 cup fresh blueberries

FOR THE GLAZE:
2/3 cup powdered sugar
1 Tablespoon Blueberry Balsamic Vinegar
2 teaspoons water
Lemon zest, as needed, for garnish

Preheat oven to 350 degrees F and line two 12-well muffin pans with liner papers.

Whisk flour, sugar, baking powder, baking soda and salt together in a large mixing bowl to aerate them. Whisk lemon zest, milk, Greek yogurt, lemon juice and eggs together in another bowl, until smooth. Pour wet ingredients into dry ingredients and whisk it all together just until is is a smooth batter.

Stir the blueberries with the extra 1/2 Tablespoon of sugar. This helps them stay suspended in the batter instead of sinking to the bottom. Then, use a spatula to gently fold the blueberries into the batter. Use a 1 1/2-inch cookie scoop to drop two scoops of batter into each lined muffin well, to get 24 total.

Bake the muffins for about 20 minutes; until puffy and baked through. A toothpick inserted in the center of one muffin should come out cleanly. Let them cool 30 minutes.

While the muffins cool, prepare the easy glaze. Just stir the powdered sugar, blueberry balsamic vinegar and water together in a bowl until it is smooth and shiny. Drizzle each of the cooled muffins with the glaze and sprinkle them all with extra lemon zest on top.

Serve them immediately or store them in airtight containers in a single layer in the refrigerator for up to a day.