These blueberry lemon muffins are super fluffy, slightly tart, and have just the right amount of sweetness. They melt in your mouth, freeze well, and can be made with standard all-purpose flour or gluten-free options.
Preheat oven to 400F and line a baking pan with ~12 muffin liners or 2 smaller ones that hold 6 muffins each. In a large bowl mix flour, baking powder and sea salt. In a medium bowl: infuse sugar with lemon zest and mix/stir together until well combined. Incorporate flour mixture into lemon sugar bowl and combine. To a measuring cup add olive oil, neutral oil, egg, milk and vanilla. Use a small whisk or fork to combine. Add wet ingredients to dry ingredient bowl and combine until smooth, but don’t over mix. Over mixing leads to hard, dense muffins, you want these to be fluffy and airy. Fold in your blueberries, and they’re ready for the oven! Scoop batter into muffin tin, I love to use an ice cream scooper for this- results in even muffins. Bake for ~22 to 25 mins or until edges are golden brown. Allow them to cool slightly before dipping the muffin tops in the lemony glaze. For the glaze, combine powdered sugar, fresh lemon juice, and lemon zest.
