The Best Lemon Blueberry Muffins
Ingredients
Dry Ingredients
- 2 cups gluten-free 1:1 flour(or regular all-purpose flour)
- 2 tablespoons corn starch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1½ cups blueberries, fresh or frozen
Wet Ingredients
- ½ cup butter, 1 stick
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla
- ¾ cup milk
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
Lemon Drizzle
- 2 tablespoons lemon juice
- 1 cup powdered sugar
- 1 dash salt
Instructions
- Preheat oven to 375. Prepare a muffin tin with paper cups
- Combine dry ingredients except for blueberries. Whisk to combine.
- Cream butter and sugar in a separate bowl until fluffy. Add the eggs and again whip until fluffy. Add remaining wet ingredients and combine until well mixed.
- Add 3/4 of the dry mixture to the wet ingredients. Gently combine until the flour disappears.
- Add the remaining dry mixture to the blueberries and toss to coat.
- Add the flour-coated blueberries to the batter and gently combine.
- Divide the batter into the muffin cups.
- Bake for 30 minutes and test with a toothpick or fork to make sure they are done.
- While the muffins bake, prepare the lemon drizzle by combining the lemon juice, powdered sugar, and salt and whisk until well combined and smooth.
- When the muffins are finished, top the muffins with the lemon drizzle while still in the muffin pan. Remove the muffins and allow them to cool slightly before eating.
- Note: muffins should be eaten within 3-4 hours after baking or frozen for future use.