Wild Blueberry Lemon Muffins

• FOR THE MUFFINS:
• 1-1/8 cup Granulated Sugar
• 4 teaspoons Lemon Zest
• 2 cups All-purpose Flour
• 2-1/2 teaspoons Baking Powder
• 3/4 Tablespoons Salt
• 1/2 cups Unsalted Butter
• 1 whole Egg
• 1 cup Buttermilk
• 2 teaspoons Vanilla Extract
• 2 cups Wild Blueberries
• _____
• FOR THE GLAZE:
• 3 Tablespoons Fresh Lemon Juice
• 1/4 teaspoons Lemon Zest
• 1/2 cups Powdered Sugar

1. Preheat oven to 375 degrees. Line 16 muffin cups with paper liners.
2. Mash 1/8 cup sugar with lemon zest until sugar is moistened. In a medium-sized bowl, whisk together flour, baking powder, and salt.
3. Using an electric mixer, beat the remaining 1 cup sugar and butter together. One a time, beat in egg, buttermilk, vanilla, and lemon sugar. Add flour mixture slowly until smooth. Mix in blueberries gently with a large spatula.
4. Divide batter equally into muffin tins (filling about 3/4 of the way). Bake for about 35 minutes, or until a cake tester comes out clean.
5. Allow muffins to cool and prepare glaze by combining lemon juice, zest, and powdered sugar. Place muffins on a wire rack and spoon about 1 tablespoon of glaze on top of each muffin and let it slide over the sides of the muffin.

muffins, sugar, lemon zest, allpurpose, baking powder, salt, butter, egg, buttermilk, vanilla, blueberries, lemon juice, ubc, powdered sugar

Taken from tastykitchen.com/recipes/breads/wild-blueberry-lemon-muffins/ (may not work)