Ingredients

• 3 cups all-purpose flour
• 1.5 cups white sugar
• 2 lemons , zested and juiced, divided
• 1 teaspoon baking soda
• 0.5 teaspoons salt
• 0.5 teaspoons ground nutmeg
• 1 cup buttermilk
• 0.67 cups vegetable oil
• 2 eggs
• 2 teaspoons vanilla extract
• 12 ounces fresh blueberries

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line two 12-cup muffin tins with paper liners.
2. 2 Stir flour, sugar, 1 tablespoon lemon zest, baking soda, salt, and nutmeg together in a large bowl.
3. 3 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.
4. 4 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.
5. 5 Meanwhile, combine confectioners' sugar, butter, hot water, vanilla extract, and remaining zest in a medium bowl. Whisk to combine.
6. 6 Dip cooled muffin tops in glaze. Cool until glaze firms up, about 10 minutes. Dip muffins a second time.

Nutrition per serving