Bright and Tangy Lemon Blueberry Muffins

1.Preheat your oven to 200 C (400 F). Line a 12-cup standard muffin tin with paper liners.

2.In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the lemon zest and use your fingers to rub it into the dry ingredients until fragrant, ensuring the oils are released.

3.In a separate medium bowl, whisk together the melted butter, eggs, milk, and lemon juice until well combined and smooth.

4.Pour the wet ingredients into the dry ingredients. Use a rubber spatula to mix until the batter is just combined. Do not overmix; a few streaks of flour remaining are fine.

5.Gently fold in the fresh blueberries, distributing them evenly throughout the batter.

6.Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.

7.Bake for 5 minutes at 200 C (400 F), then reduce the oven temperature to 175 C (350 F) and continue baking for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

8.Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

9.Prepare the Lemon Glaze: In a small bowl, whisk together the powdered sugar and 2 tablespoons of fresh lemon juice until smooth. Add the remaining lemon juice, one teaspoon at a time, until the glaze reaches a thick, pourable consistency.

10.Drizzle the glaze generously over the cooled muffins before serving.