These Blueberry muffins are so moist and the icing just takes them to the next level! These simple muffins are perfect to take to work to wow your co-workers or bring to Sunday brunch with the family. One thing is for sure... They will disappear fast!
BLUEBERRY YOGURT MUFFINS with LEMON VANILLA ICING
Grab a bowl and toss in your sugar and butter.
Ok. Confession time! Just because I blog about food and do recipe tutorials does NOT mean that I never mess up in the kitchen! I totally skipped combining the butter and sugar! Trust me. You don't want to skip this step. I had to pour my batter into a blender to get it combined correctly. I debated whether or not to show you this tutorial since it wasn't "Perfect", but I figured, "Hey, Maybe you make mistakes too....A little reality is not a bad thing!" LOL.
So, you add your eggs. (Remember to mix the butter and sugar first, of course!)
A little Vegetable oil next
Blueberry Yogurt makes these muffins so moist!
A little milk.
Zest of a Lemon.
In a separate bowl combine flour, baking powder, baking soda, & salt.
Pour wet ingredients into dry. Don't over mix!
Time for fresh blueberries!!! (Quick before my boys eat them all!)
Toss 'em in and gently mix.
That's a good looking batter!
Use an ice cream scoop to fill your greased muffin cups.
Bake @ 375˚ for 20-22 minutes or until a toothpick comes out clean when inserted a muffin.
Allow to cool slightly. Grab the lemon you zested earlier.
Squeeze all the juice out!
Add some powdered sugar.
A little vanilla.
Ice your muffins and top with fresh blueberries. (The icing will harden and keep the blueberries in place.)
BLUEBERRY YOGURT MUFFINS with LEMON ICING
1 C. White Sugar
1/2 C. Butter, softened
2 Large Eggs
2 Tbsp Vegetable Oil
1/2 C. Blueberry Yogurt
1/2 C. Milk
1 Tbsp grated Lemon Zest
3 C. Flour
1 Tbsp Baking Powder
1/2 Tsp Baking Soda
3/4 Tsp Salt
2 C. Fresh Blueberries
1 1/2 Tbsp Lemon juice
2/3 C. Powdered Sugar
1 Tsp Vanilla
Fresh blueberries for garnish
In a mixing bowl, combine sugar and softened butter. Stir in eggs and oil. Add yogurt, milk and lemon zest. In a separate bowl, mix together flour, baking soda, baking powder, & salt. Combine wet and dry ingredients. Stir until just moistened. Fold in blueberries. Use an ice cream scoop to fill greased muffin cups or use paper liners in muffin cups. Bake at 375˚ for 20-22 minutes. In a medium mixing bowl, stir together lemon juice, vanilla, & powdered sugar. The consistency should be like thick honey. (Add more powdered sugar to thicken or a little milk to thin) Ice muffins. Top with blueberries for garnish.