Lemon Blueberry Muffins with Lemon Glaze

Bright, bakery-style muffins made with LillyBean Lemon Cake & Muffin Mix, bursting with blueberries and finished with a light lemon glaze.

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Ingredients

Instructions

1. 1

   Preheat oven to 325°F and line a muffin tin with 12 liners.

2. 2

   In a large bowl, combine LillyBean Lemon Cupcake Mix, milk, and oil. Stir until combined, then add lemon zest. Gently fold in blueberries. Tip: if using frozen blueberries, do not thaw to avoid color bleeding.

3. 3

   Divide batter evenly into muffin cups, filling about ¾ full. Bake for 18 - 22 minutes until tops are lightly golden and set.

4. 4

   Let cool for 10 - 15 minutes before glazing.

5. 5

   In a small bowl, whisk together powdered sugar, lemon juice, and a pinch of salt. Adjust consistency as needed.

6. 6

   Drizzle glaze over slightly warm or fully cooled muffins. Let set before serving.