Wild Blueberry Lemon Muffins
📝 Ingredients
- 2 cups all purpose flour
- 2 1/2 teaspoons baking powder
- Butter
- 1 cup buttermilk
- 1 egg
- 3 tablespoons fresh lemon juice
- 1/4 teaspoon lemon zest
- 1/2 cup powdered sugar
- 3/4 teaspoon salt
- 2 teaspoons vanilla extract
- 2 cups wild blueberries (of course you can use regular instead!)
👨🍳 Instructions
- Preheat oven to 375 degrees
- Line 16 muffin cups with paper lines
- Mash 1/8 cup sugar with lemon zest until sugar is moistened
- In a medium-sized bowl, whisk together flour, baking powder, and salt
- Using an electric mixer, beat 1 cup sugar and butter together
- Beat in egg, butter milk, vanilla, and lemon sugar one at a time
- Add flour mixture slowly until smooth
- Mix in blueberries gently with a large spatula
- Divide batter equally into muffin tins (filling about 3/4 of the way)
- Bake for about 35 minutes, or until cake tester comes out clean
- Allow muffins to cool and prepare glaze by combining lemon juice, zest, and powdered sugar
- 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
📊 Nutrition Facts
- Calories: 147.44 kcal
- Fat: 5.17 g
- Saturated Fat: 3.03 g
- Carbohydrates: 22.33 g
- Net Carbohydrates: 21.33 g
- Sugar: 7.35 g
- Cholesterol: 24.33 mg
- Sodium: 255.65 mg
- Alcohol: 0.2 g
- Alcohol %: 0.34 %
- Protein: 3 g
- Selenium: 7.75 µg
- Vitamin B1: 0.16 mg
- Manganese: 0.2 mg
- Folate: 37.08 µg
- Vitamin B2: 0.14 mg
- Calcium: 69.02 mg
- Phosphorus: 59.76 mg
- Vitamin B3: 1.17 mg
- Iron: 1.03 mg
- Vitamin K: 4.55 µg
- Vitamin C: 3.34 mg
- Fiber: 1 g
- Vitamin A: 181.84 IU
- Copper: 0.05 mg
- Vitamin B5: 0.23 mg
- Vitamin E: 0.3 mg
- Magnesium: 7.85 mg
- Potassium: 68.54 mg
- Vitamin B12: 0.12 µg
- Vitamin D: 0.29 µg
- Zinc: 0.27 mg
- Vitamin B6: 0.03 mg
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