These muffins were super delicious so moist and lemony and blueberryish. YUM! I used the whole pint of blueberries we got in our fresh box!
Lemon-Iced Blueberry Muffins
adapted from blackjackbakehouse
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup granulated sugar
5 tablespoons unsalted butter, at room temp.
zest of 1 lemon
1 large egg
1/2 teaspoon pure vanilla extract
1/2 cup Sour cream
1 cup blueberries
Preheat oven to 375 degrees. Line a cupcake pan with paper liners.
In medium bowl, sift together the flour, baking powder, baking soda and salt.
In large bowl, beat the sugar, butter and lemon zest on medium for about 2 minutes. Beat in egg and vanilla extract for about 1 minute, until creamy and smooth.
Beat in Sour cream until combined, about 1 minute.
In two batches, sift in flour mixture and stir in until almost combined. Carefully fold in blueberries until just combined.
With an scoop, fill each cup full of batter.
Bake for about 20 to 22 minutes, until golden brown on the top and tester comes out clean.
Allow to cool in pan on rack for 8 to 10 minutes. Place directly on rack over baking sheet.
While muffins are warm, drizzle lightly with a small portion of the lemon icing — use only about 1/4 of the icing batch.
Allow to cool completely. Drizzle remaining lemon icing over cool muffins.
1 cup confectioners’ sugar
zest of 1 lemon
3 tablespoons fresh lemon juice
In small bowl, whisk together confectioners’ sugar, zest and juice until completely combined. Adjust consistency by adding a little more sugar to thicken or a little more juice to thin.