Lemon Blueberry Muffins with Lemon Icing

 

Lemon Blueberry Muffins with Lemon Icing

Ingredients:

1/2 cup (1 stick) unsalted butter softened to room temperature

Zest and juice of 1 lemon, set aside juice and 1/2 tsp of zest for the icing

1 cup plus 2 Tbsp sugar divided

2 eggs at room temperature

1 tsp vanilla

2 cups all-purpose flour, divided- set aside 1/4 cup

2 tsp baking powder

1 1/2 tsp kosher salt, (if using iodized table salt reduce to 3/4 tsp)

2 cups fresh blueberries

1/2 cup sour cream

Cooking spray

For Icing:

1 cup powdered sugar

2 oz room temperature cream cheese (I used whipped cream cheese)

Juice and 1/2 tsp zest from above lemon

1/4 tsp vanilla

Preparation:

Heat oven to 375

Cream the butter together with the lemon zest and 1 cup of sugar until  it is well incorporated and fluffy.

Add the eggs, kosher salt and vanilla, beat until combined. Meanwhile toss the blueberries with the reserved 1/4 cup of flour.

Sift together the 1 3/4 cups flour and 2 tsp baking powder, add to mixture along with the 1/2 cup sour cream. Beat until well combined.

Fold in the blueberries.

Grease a 12 muffin tin. Add paper baking cups. Distribute the blueberry muffin mixture evenly between all cups. Sprinkle the 2 Tbsp remaining sugar over the tops of the filled muffin cups.

Bake for approximately 25 minutes, or until muffins are browned and cooked through. Check doneness with a toothpick. Adjust baking time if necessary.

While muffins are baking make icing. Combine the powdered sugar with 2 Tbsp lemon juice, 1/2 tsp lemon zest, 2 oz of softened cream cheese and 1/4 tsp vanilla. Mix well until smooth and creamy.

Once the muffins are done allow to cool for about 10 minutes before drizzling with the icing. Serve with butter.