Glazed Lemon Blueberry Muffins. This recipe uses coconut oil and makes light, almost fluffy muffins that are bursting with fresh blueberries and topped with a tangy lemon glaze. Perfect for breakfast or brunch!
Lemon-Blueberry Muffins Source: The New York Times Yield = 6 ½ cup unsalted butter, room temperature 2 tsp. lemon zest (I used 2 Meyer lemons) 1 cup + 1 T. sugar 1 egg, room temperature 1 tsp. vanilla 2 cups cake flour (Note: I used all-purpose flour) 2 tsp. baking powder 1½ tsp. kosher salt 2 cups fresh blueberries (frozen probably work just as well) ½ cup milk