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Muffins will keep in an airtight container on the counter for up to 2 days. You can freeze the muffins for up to 1 month. I always freeze them without the glaze. Defrost and then glaze the muffins.
For the muffins:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
2 teaspoons lemon zest
2 large eggs, at room temperature
1 teaspoon vanilla extract
2 tablespoons fresh lemon juice
1/2 cup whole milk, at room temperature
1 cup blueberries, fresh or frozen
For the lemon glaze:
1 cup powdered sugar
2 tablespoons fresh lemon juice
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