Blueberry Muffins with Lemon Glaze

Ingredients:

For the Muffins:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/4 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh or frozen blueberries

For the Lemon Glaze:

• 1 cup confectioners’ sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

Directions:

1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease with non-stick cooking spray.
2. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
3. In a separate bowl, whisk together the milk, vegetable oil, egg, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Gently fold in the blueberries until evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

For the Lemon Glaze:

1. In a small bowl, whisk together the confectioners’ sugar, fresh lemon juice, and lemon zest until smooth.
2. Drizzle the glaze over the cooled muffins.