Wild Blueberry Lemon Muffins
By: Ericasweettooth
Published: Tuesday, January 12, 2010 - 5:57am

Ingredients




Muffins:

1 cup granulated sugar plus ⅛ cup
4 teaspoons lemon zest (from about 2 large lemons)
2 cups all purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup unsalted butter
1 egg
1 cup buttermilk
2 teaspoons vanilla extract
2 cups wild blueberries (of course you can use regular instead!)
Glaze:

3 tablespoons fresh lemon juice
1/4 teaspoon lemon zest
1/2 cup powdered sugar

Preparation

1 Preheat oven to 375 degrees 2 Line 16 muffin cups with paper lines 3 Mash 1/8 cup sugar with lemon zest until sugar is moistened 4 In a medium-sized bowl, whisk together flour, baking powder, and salt 5 Using an electric mixer, beat 1 cup sugar and butter together 6 Beat in egg, butter milk, vanilla, and lemon sugar one at a time 7 Add flour mixture slowly until smooth 8 Mix in blueberries gently with a large spatula 9 Divide batter equally into muffin tins (filling about 3/4 of the way) 10 Bake for about 35 minutes, or until cake tester comes out clean 11 Allow muffins to cool and prepare glaze by combining lemon juice, zest, and powdered sugar 12 Place muffins on a wire rack and spoon about 1 tbsp of glaze on top of each muffin and let it slide over the sides of the muffin