Lemon Blueberry Muffins

An airy muffin with bright and zesty lemon pairs perfectly with chewy, fresh blueberries for a quick breakfast or snack. The lemon drizzle ups the ante with just enough sweetness to cut any tang and enhance the berry's light citrusy flavor. 

Ingredients:

1 ½ cups flour

¾ cup sugar

½ teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

1 cup fresh blueberries
Juice and zest of half a lemon

Drizzle:

1 cup powdered sugar
Juice and zest of half a lemon

Supplies:

2 mixing bowls

Rubber spatula

Measuring cups

Measuring spoons

Ice cream scoop

Cupcake pan with liners
Piping bag or sandwich bag

Directions:

Preheat oven to 400 degrees. In a large mixing bowl, combine flour, sugar, salt, baking powder, vegetable oil, egg and milk. Gently fold in blueberries, lemon juice and zest. Use ice cream scoop to pour into lined muffin pan. Bake for 18 minutes, or until a toothpick comes out clean. In a separate bowl stir together lemon juice and zest and powdered sugar until combined. Pour into a piping bag or sandwich bag and drizzle over cupcakes. 

Tips:

I use a 3 tablespoon ice cream scoop with a spring loaded release anytime I make muffins or cupcakes to scoop batter. Sometimes they’re listed as 24/quart or 24 scoops per quart. This’ll give your muffins a uniform size. If you have leftovers (highly unlikely), freeze extra muffins and reheat in a microwave for 30 seconds.

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