Glazed Lemon Blueberry Muffins Recipe

Preheat the oven to 375 degrees F (190 degrees C). Line two 12-cup muffin tins with paper liners.

Stir flour sugar 1 tablespoon lemon zest baking soda salt and nutmeg together in a large bowl.

Whisk buttermilk oil eggs lemon juice and vanilla extract together in a medium bowl. Stir into the flour mixture until just moistened. Fold in blueberries. Spoon batter into muffin cups filling them about 3/4 full.

Bake in the preheated oven until tops spring back when lightly pressed 20 to 25 minutes. Transfer muffins onto a wire rack to cool for about 15 minutes.

Meanwhile combine confectioners' sugar butter hot water vanilla extract and remaining zest in a medium bowl. Whisk to combine.

Dip cooled muffin tops in glaze. Cool until glaze firms up about 10 minutes. Dip muffins a second time.