These perfect Blueberry Muffins are filled with sweet blueberries and drizzled with lemon glaze. They are fluffy and delicious and have that fresh bakery taste!
Grease muffin pan with butter or line with muffins liners. Set aside.
In a large mixing bowl, whisk together the dry ingredients (flour, baking powder, baking soda, sugar and salt). Add ¾ of a cup of blueberries and stir in. Coating them with dry ingredients prevents sinking to the bottom.
In a large measuring cup or medium mixing bowl, whisk the wet ingredients (buttermilk, vanilla, oil and egg).
Add the wet ingredients to the dry ingredients and stir in with a fork until combined. Batter should be lumpy but no large clumps of flour should remain.
Using a regular ice cream scoop, place two scoops of the batter into each muffin cup. Top with remaining berries.
Bake in 400° for 5 minutes. Without opening the oven, lower the temperature of the oven to 375° F and set the timer for 20 minutes. Check the muffins with a toothpick (it should be clean) and add extra 2 to 3 minutes if needed. The tops should be domed, slightly cracked and golden brown.
Let cool in the pan for 5 minutes, then remove from pan and set on a cooling rack to cool completely.
In a small bowl, whisk together powdered sugar with lemon juice until drizzling consistency. Add more juice if needed. Drizzle over muffins.
Notes
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate.
To make homemade buttermilk, combine 2 teaspoons of apple cide vinegar with enough half and half to make 1 cup of liquid. Let it stand for 5 minutes, then use in the recipe.