Lemon-Blueberry Muffins

 Hello lovelies! My gosh has it been a month with no uploading??? I”M SORRY! August was my get-ready-for-school-and-do-summer-assignments month a with a few mental breakdowns here and there. I call it ” The Month of Procrastination.” But now I am back and ready for baking! This school year has been pretty good, I have nice teachers and friends in almost, if not all, of my classes. I’m becoming well-adjusted to 10th grade (or that’s what I like to think). I also met a fellow young baker and she has started a baking blog, Kelbel Confections which you can find by clicking here. She is just so nice and a wonderful baker.

Autumn is almost here! The burgundy and burnt orange colored leaves, soft sweaters, soft-cool breeze, Halloween, and most importantly; PUMPKIN! Pumpkin cake, cupcakes, lattes, tarts, etc. I think you can understand that Autumn is my favorite season, it’s just so breathtaking.

I made these muffins about 2-3 weeks ago and they are delicious. The plump blueberries mixed with a subtle-tangy lemon taste and the right amount of fluffiness is just…..perfect. They are also pretty easy to make and adorable as can be. Everyone that tried them went for seconds, and in some cases, for thirds! The muffins were such a success and I definitely want to make more, especially when spring comes back πŸ™‚ 

 Yield: 12-14 beautiful muffins

 *I did tweak a things and adapted this recipe from  Gimme Some Oven 

2 cups & 3 tablespoons of all-purpose flour, divided 
1 1/2 teaspoons of baking powder
1 cup of granulated sugar
1/3 cup & 3 tablespoons of milk (I used 1%)
1 tablespoon of vanilla extract
1 tablespoon of lemon juice (from a freshly squeezed lemon)
1 tablespoon of lemon zest
1 1/2-2 cups of blueberries ( I prefer fresh, but frozen ones can work too)
1/2 cup of butter, softened
2 large eggs
1/2 teaspoon of salt 

2 cups of powdered sugar
3 tablespoons of milk (heavy whip cream will work also)
1 teaspoon of vanilla

1. Pre-heat the oven to 350 degrees
2. Grease and flour a regular-sized muffin pan
3. In a small mixing bowl, using your hands, toss together the blueberries and 3 tablespoons of all-purpose flour until the blueberries are thoroughly coated. 
4. In a separate bowl, whisk together the dry ingredients and set the bowl aside.
5. Using a stand mixer or hand mixer, mix together the butter and sugar until it is soft and fluffy.
6. Slowly add in the eggs, milk, lemon juice, and the lemon zest.
7. Gradually pour in the dry ingredients and vanilla extract, keep mixing until the batter is thick and smooth.
8. Using a rubber spatula, gently fold in the blueberries into the batter.
9. Fill the muffin cups (I used the two-spoon method for this) until about 3/4 of each muffin cup.
10. Bake the muffins for 22-25 minutes
11. Using a wooden toothpick, insert it into the center of each muffin to make sure they are completely baked.
12. Once the muffins have finished baking, let them cool on a cooling rack for 15-25 minutes 
(this was practically torture for me, it smelled like heaven!)

To make the glaze:

13. Using a stand mixer or hand mixer, add together the powdered sugar, milk, and vanilla extract together until the glaze is a thick and creamy consistency.
14. Spread the glaze on top of each muffin top
15. Take a little muffin and ENJOY!!!!!!!!! πŸ™‚

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