Ingredients
- 2 cup all purpose flour
- 1 teaspoon cornstarch
- 2 teaspoon baking powder
- 1 teaspoon salt
- ¾ cup white sugar
- ½ cup brown sugar
- ½ cup unsalted butter, softened to room temperature
- 2 eggs, room temperature
- ½ cup buttermilk, room temperature
- ½ teaspoon almond extract
- ¾ teaspoon vanilla extract
- 2 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 ½ cup fresh blueberries, rinsed and frozen*, plus an extra handful
Lemon Glaze
- 1 ½ cup powdered sugar
- 1 tablespoon water
- 2 tablespoon fresh lemon juice
- ¼ teaspoon vanilla extract
Instructions
- Preheat oven to 375 degrees. Spray a standard-sized muffin tin with cooking spray (or use cupcake liners) and set aside. In a mixing bowl, whisk together flour, cornstarch, baking powder, and salt. Set aside.
- In a standing mixer, mix together both sugars and butter on high until creamy, about 4-5 minutes. Scrape down sides of the bowl to make sure it's evenly mixed throughout. Add eggs and mix on medium high until well incorporated. Add buttermilk, almond extract, vanilla extract, lemon juice, and lemon zest on medium high speed until well mixed.
- Add flour mixture to the standing mixer and stir on the lowest setting until there are no flour pockets. Don't overmix.
- Remove the 1 ½ cup of pre-frozen fresh blueberries from the freezer and mix together with 1 teaspoon of flour**. Add to the muffin batter and fold in, being gentle with the blueberries so that they don't burst.
- Evenly distribute muffin batter between the 12 muffin tins. Top with 2-3 blueberries (not covered in flour). Bake for 21-25 minutes (until a toothpick can come out clean). Rotate the pan 180 degrees halfway through baking.
- Remove muffins immediately from pan and allow to cool.
- In a small bowl, whisk together the ingredients for the lemon glaze. Drizzle over the top of the muffins. Enjoy!
Notes
*Don't be tempted to use pre-frozen blueberries--they are typically covered in juice and will turn your batter purple. Fresh blueberries, however, need to be rinsed first but then frozen so that they can be easily incorporated into the batter without them bursting.
**Dusting the blueberries with flour will help them stay suspended in the batter, rather than sink to the bottom of the muffin tin.