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Buttermilk Frosted Blueberry Muffins in a tray

Amish Blueberry Lemon Muffins

A delicious, simple fluffy muffin recipe from Amish country.
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Ingredients
  

  • 3 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 /2 teaspoon salt
  • 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
  • 1 cup buttermilk
  • 2 cups blueberries

glaze

  • 1 1 /2 cups powdered sugar
  • 3 tablespoons lemon juice
  • 1  tablespoon lemon zest

Instructions
 

  • Preheat the oven to 350°F.
     
  • Lightly greased muffin tins or line tins with cupcake papers.
  • In a large mixing bowl, combine the flour, baking powder, baking soda, and salt.
  • Set aside. In a medium mixing bowl, cream the butter and sugar until thoroughly blended.
  • Beat in the eggs, one egg at a time. Add lemon juice, lemon zest, and vanilla until smooth in consistency.
  • Beat in flour mixture and buttermilk, alternating dry ingredients with buttermilk, adding about ⅓ each time.
  • The mixture should be smooth and creamy.
  • Fold in the blueberries and mix until the blueberries are even distributed throughout the batter. Pour the batter into the muffin tins, filling the tins about half full,
  • Bake until the muffin tops are golden, 20 – 25 minutes.
  • Allow to cool about 5 minutes. In a small mixing bowl, combine the sugar, lemon juice, and lemon zest until a smooth consistency is achieved.
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