- Blueberries: Fresh or frozen
- Lemon zest and juice: From fresh lemons
- Flour: 2 cups all-purpose
- Sugar: ¾ cup granulated
- Baking powder: 2 teaspoons
- Salt: A pinch
- Buttermilk: 1 cup (or substitute with a mixture of 1 tablespoon lemon juice or vinegar + 1 cup milk)
- Eggs: 2 large
- Butter: ½ cup melted
- Powdered sugar: 1 cup (for glaze)
- Lemon juice: 2-3 tablespoons (for glaze)
- Preheat the Oven and Prepare the Muffin Tin: Preheat oven to 375°F (190°C). Line or grease muffin tin.
- Mix Dry Ingredients: In a bowl, whisk flour, sugar, baking powder, and salt. Toss fresh blueberries in flour to prevent sinking.
- Combine Wet Ingredients: Whisk buttermilk, eggs, melted butter, lemon zest, and lemon juice in another bowl.
- Fold in Blueberries: Add wet ingredients to dry, stirring until just combined. Gently fold in blueberries.
- Fill Muffin Tin: Divide batter evenly, filling each cup ¾ full.
- Bake: Bake for 18-22 minutes, until a toothpick comes out clean.
- Prepare the Glaze: Mix powdered sugar with lemon juice until smooth.
- Glaze and Cool: Cool muffins in the tin for 5 minutes, then drizzle glaze over the top.
Notes
- Ingredient Substitutions: Use Greek yogurt or sour cream instead of buttermilk, or use non-dairy milk and plant-based butter for dairy-free muffins.
- Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze for longer storage.
- Reheating: Warm in the microwave for 10-15 seconds for a fresh texture.
