Prep: 15 minutes
Cook: 30 minutes
- Total Prep: 45 minutes
- Servings: 12 muffins
1/2 cup butter
1 cup sugar
2 large eggs
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup milk
2 1/2 cups blueberries
1 cup confectioners’ sugar
1 tablespoon finely grated lemon zest
2 tablespoons + 2 teaspoons lemon juice
Preheat oven to 375 degrees. Lightly grease muffin tin or line with paper muffin cups.
In a medium bowl, beat together softened butter and sugar until creamy. Add one egg at a time, mixing well.
Stir in baking powder, salt, and vanilla.
Incorporate flour and milk alternately, stirring just enough to combine making sure to scrape the sides and bottom of the bowl.
Mash 1/2 cup of blueberries. Add all the blueberries to the batter. Mix gently just dispersing the berries throughout the mixture.
Distribute the batter evenly into the muffin tins.
Bake at 375 degrees for 30 minutes or until they are golden brown. A toothpick inserted into the center of the muffin should come out clean.
Remove from oven and let rest on a cooling rack.
Mix confectioners’ sugar, lemon zest and lemon juice in a small bowl.
Drizzle over semi-cooled muffins.
Sprinkle lightly with granular sugar.