INGREDIENTS:
1/2 cup unsalted butter, room temperature
1 cup sugar (200g)
2 eggs, room temperature
2 tbsp grated lemon zest
2 cups all purpose flour (250g)
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
4 tbsp lemon juice (only use lemon juice from lemons, do not use fake lemon juice)
1/2 cup buttermilk
2 cups blueberries, fresh
Lemon Glaze:
1 cup powdered sugar (120g)
3 tbsp lemon juice
INSTRUCTIONS:
Preheat oven to 400 degrees.
In a large bowl, combine flour, baking powder, baking soda, and salt.
In a separate bowl, beat together butter and sugar until light and fluffy, 3-4 minutes. Add eggs one at a time. Add lemon zest and mix until combined.
Add half the wet ingredients to the dry ingredients, stir until just combined.
Add in half the buttermilk and lemon juice, stir until just combined.
Add in remaining flour, stirring until just combined. Follow with remaining buttermilk, stirring until just combined.
Fold in blueberries, mixing until just combined. Do not over-mix or the muffins will be tough. Batter will be thick and lumpy.
Line a 12-count muffin pan and pour batter into each.
Bake for 17-20 minutes, or until a toothpick inserted into the center comes out clean.
Remove from oven and allow to cool for 5 minutes before setting them out on a wire rack.
Mix powdered sugar and lemon juice until well combined, then drizzle over muffins.