Ingredients
24
24 servings
- •3 cups all-purpose flour
- •1 ½ cups white sugar
- •2 lemons, zested and juiced, divided
- •1 teaspoon baking soda
- •½ teaspoon salt
- •½ teaspoon ground nutmeg
- •1 cup buttermilk
- •⅔ cup vegetable oil
- •2 eggs
- •2 teaspoons vanilla extract
- •12 ounces fresh blueberries
- •2 cups confectioners' sugar
- •½ cup butter, melted
- •¼ cup hot water
- •2 teaspoons vanilla extract
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line two 12-cup muffin tins with paper liners.
- Stir flour, sugar, 1 tablespoon lemon zest, baking soda, salt, and nutmeg together in a large bowl.
- Whisk buttermilk, oil, eggs, lemon juice, and vanilla extract together in a medium bowl. Stir into the flour mixture until just moistened. Fold in blueberries. Spoon batter into muffin cups, filling them about 3/4 full.
- Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Transfer muffins onto a wire rack to cool for about 15 minutes.
- Meanwhile, combine confectioners' sugar, butter, hot water, vanilla extract, and remaining zest in a medium bowl. Whisk to combine.
- Dip cooled muffin tops in glaze. Cool until glaze firms up, about 10 minutes. Dip muffins a second time.
Nutritional Facts
Per 24 servings
- Calories: 256
- Carbohydrate: 39g
- Fat: 11g
- Fiber: 1g
- Protein: 3g
- Sugar: 25g
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