These cakes do not need the best of their best although I have managed to locate decent delicacies in the store not as sweet in the ones that I will find through summer. I have absolutely adore the lemon and sour mix so I am not certain why I have not shared with a lemon blueberry muffin recipe yet? You can not go wrong with those muffins! They’re a family for breakfast, lunch, brunch, or snack time!
Preheat oven to 350 degrees F. Lightly grease a muffin tin with non stick cooking spray or line with paper muffin liners.
In a small bowl, whisk together flour, baking powder and salt. Put aside.
In another bowl, combine lemon zest and sugar. Scrub on lemon zest and the sugar until fragrant together with your palms.
Beat sugar and butter until fluffy and light. Add milk, vanilla, lemon juice, and eggs. Mix until blended. Add flour mixture and blend on low until blended. Stir in the blueberries.
Divide batter evenly into 12 muffin cups. Bake for 23 to 25 minutes, or until a toothpick comes out clean. Remove from oven and let muffins cool on a wire rack.
While the cakes are cooling, make the zest. In a small bowl, whisk the sugar and lemon juice together. Drizzle the glaze over the cakes. Allow the muffins sit till the glaze sets. Drink!
Note-muffins Will maintain an airtight container on the counter top for up to two days. The cakes can suspend month. I always freeze them Minus the glaze. Defrost and glaze the cakes.