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The Best Lemon Blueberry Muffins

Course Breakfast
Cuisine American
Keyword blueberry, lemon, muffin
Prep Time 15 minutes
Cook Time 30 minutes

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.