Blueberry Lemon Muffins

Blueberries are beginning to make an appearance in the market, so muffins were in order. These beauties are bursting with blueberries, and lemon zest is added to the batter. The crowning touch is a lemon glaze drizzled on top.

• 1/2 cup butter, room temperature
• zest of one lemon
• 1 cup granulated sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 2 cups flour, divided
• 2 teaspoons baking powder
• 1 1/2 teaspoons kosher salt
• 2 cups blueberries
• 1/2 cup milk

Glaze:

• 1/4 cup + 2 tablespoons confectioners sugar
• 2 – 2 1/2 teaspoons lemon juice

1. Preheat oven to 375º, line a muffin pan with paper liners.
2. In a large bowl, cream butter, sugar and zest, add egg and vanilla.
3. Measure out 1 3/4 cups of flour in a separate bowl, add baking powder and salt and whisk.
4. In a small bowl toss the blueberries with the remaining 1/4 cup of flour.
5. Add the flour mixture to the butter, alternating in batches with the milk – batter will be thick. Fold in the blueberries.
6. Divide the batter in the 16 muffin liners, and bake for 20 to 25 minutes, testing with a toothpick. Let cool on a wire rack.
7. When muffins are cool, make the glaze. Whisk the confectioners sugar and lemon juice together until well combined. Drizzle over the muffins.