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Ingredients

3 cups all-purpose flour 1 ½ cups white sugar 2 lemons, zested and juiced, divided 1 teaspoon baking soda ½ teaspoon salt ½ teaspoon ground nutmeg 1 cup buttermilk ⅔ cup vegetable oil 2 eggs 2 teaspoons vanilla extract 12 ounces fresh blueberries 2 cups confectioners' sugar ½ cup butter, melted ¼ cup hot water 2 teaspoons vanilla extract

Nutrition Info

255.7 calories carbohydrate: 38.5 g cholesterol: 26.1 mg fat: 10.7 g fiber: 1.2 g protein: 2.7 g saturatedFat: 3.6 g servingSize: - sodium: 145.7 mg sugar: 24.8 g transFat: : - unsaturatedFat: : -

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

24 muffins

Sweet, slightly tart, wonderful! The lemon glaze on these blueberry muffins really puts them over the top!