Ingredients:

  • 2 cups (250g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • ½ cup (120ml) buttermilk (or milk with 1 teaspoon lemon juice)
  • ¼ cup (60ml) plain yogurt or sour cream
  • 2 tablespoons lemon zest (from about 2 lemons)
  • 1 teaspoon vanilla extract
  • 1 cup (150g) fresh or frozen blueberries (if using frozen, do not thaw)
  • 1 ½ cups (180g) powdered sugar
  • 2-3 tablespoons fresh lemon juice

Instructions:

  1. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease with cooking spray.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the buttermilk (or milk/lemon juice mixture), yogurt/sour cream, lemon zest, and vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix!
  6. Gently fold in the blueberries.
  7. Fill each muffin cup about ¾ full.
  8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
  10. While the muffins are cooling, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice for a thinner glaze.
  11. Drizzle the glaze over the cooled muffins.