Hands-on Time
45 Mins
Total Time
2 Hours 15 Mins
Yield
Makes 2 dozen

Sprinkle the tops of the glazed muffins with coarse sugar to add texture and a little sparkle.

How to Make It

Step 1

Preheat oven to 350°. Beat butter with an electric mixer until creamy; gradually add 2 cups granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Beat in zest.

Step 2

Stir together 2 1/2 cups flour and next 3 ingredients; add to butter mixture alternately with milk, beginning and ending with flour mixture. Toss blueberries with 1 Tbsp. flour. Fold blueberries into batter. Divide batter evenly between 2 (12-cup) muffin pans coated with cooking spray.

Step 3

Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean.

Step 4

Meanwhile, bring lemon juice and remaining 1/3 cup granulated sugar to a boil in a small saucepan over medium heat. Boil until sugar is completely dissolved and syrup has thickened slightly (about 1 minute).

Step 5

Pierce top of each muffin several times with a wooden pick, and brush warm syrup mixture over muffins. Sprinkle tops of muffins with turbinado sugar, if desired. Cool in pans on wire racks 10 minutes.

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