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On lazy weekend mornings, these muffins keep it super simple and sweet, and might even see you through the Monday rush. They’re jam-packed with blueberries and kissed with a sweet-tart glaze.
What You Get
What You’ll Need
Vanilla extract (optional)
Makes 12 muffins
Active Time: 25 minutes
Total Time: 1 hour
Make sure the rack is in the center of the oven. Preheat the oven to 425°F. Grease a 12-cup standard muffin pan with butter.
Rinse the frozen blueberries in cold water until the water runs fairly clear, and pat dry with paper towels. In a bowl, toss the blueberries with 2 tablespoons flour until coated.
In a large bowl, whisk together 2 cups flour, ¼ cup granulated sugar, 1 tablespoon baking powder, and ½ teaspoon salt.
In a separate bowl, whisk 2 eggs until well beaten. Whisk in ¾ cup milk, ⅓ cup melted butter, and 2 teaspoons vanilla extract, if you have some on hand. Add the dry ingredients to the wet ingredients and stir just until combined. Gently fold the blueberries into the batter.
Spoon the batter into the prepared pan, filling each cup about two-thirds full. Bake until the muffins are domed, golden, and a toothpick inserted into the middle comes out clean, 20 to 25 minutes. Turn the muffins out onto a rack and let cool.
Meanwhile, make the glaze: In a bowl, whisk together the juice of 1 lemon and 2 cups powdered sugar until smooth and combined. (For extra lemony flavor, before juicing, finely grate the zest, and stir it into the glaze.) Drizzle the glaze over the muffins and serve. Transfer any leftover muffins to an airtight container for up to 3 days.