Buttermilk Lemon Blueberry Muffins
 
 
Ingredients
  • 1 cup softened butter
  • 1 1/ 2 cups sugar
  • 4 eggs
  • 2 1 /2 tablespoons lemon juice
  • 2 tablespoons grated lemon zest
  • 1 teaspoon vanilla
  • 3 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 /2 teaspoon salt
  • 1 cup buttermilk
  • 2 cups blueberries
  • GLAZE
  • 1 1 /2 cups powdered sugar
  • 3 tablespoons lemon juice
  • 1 tablespoon lemon zest
Instructions
  1. Preheat oven to 350 degrees.
  2. Lightly greased muffin tins or line tins with cupcake papers.
  3. In a large mixing bowl, combine flour, baking powder, baking soda, and salt, set aside.
  4. In a medium mixing bowl, cream butter and sugar until thoroughly blended.
  5. Beat in eggs, one egg at a time.
  6. Add lemon juice, lemon zest, and vanilla until smooth in consistency.
  7. Beat in flour mixture and buttermilk, alternating dry ingredients with buttermilk, adding about ⅓ each time.
  8. The mixture should be smooth and creamy.
  9. Fold in the blueberries and mix until the blueberries are evenly distributed throughout the batter.
  10. Pour the batter into the muffin tins (greased or use cupcake papers), filling the tins about half full,
  11. Bake until the muffin tops are golden, 20 - 25 minutes.
  12. Allow to cool about 5 minutes, then add the glaze while the muffins are still slightly warm.
  13. Glaze instructions: in a small mixing bowl combine the sugar, lemon juice, and lemon zest until a smooth consistency is achieved.
Recipe by Amish 365 at https://www.amish365.com/buttermilk-lemon-blueberry-muffins/