-
1
Preheat oven to 375u00b0F. Prepare 2 muffin tins with cupcake liners. This recipe makes 22-24 muffins.
-
2
In a large bowl, whisk flour, sugar, baking powder and kosher salt. Set aside.
-
3
In a small bowl, whisk eggs, yolk, lemon zest, milk, lemon juice and oil until well combined. Pour wet ingredients into bowl of dry ingredients. Mix gently until no more dry flour is found. Batter will have some lumps and that is good. Do not overmix.
-
4
Fold in the fresh blueberries. Using a 1/4 cup measuring spoon or an ice cream scoop, portion batter into prepared muffin pans.
-
5
Now make the crumb topping. In a small bowl, add butter, sugar and flour. Use a fork or your fingers to mix until well combined and crumbly.
-
6
Sprinkle evenly over all of the muffins. Try to keep it inside the muffin cups. You don't want the excess crumb mixture to burn on the top of your pan.
-
7
Bake for 18-20 minutes at 375u00b0F. Allow muffins to cool completely on a wire rack.
-
8
Now mix the lemonade glaze. In a small bowl, add lemon juice and powdered sugar. Whisk until very smooth. If glaze is too tight to drizzle, then add an additional 1/4 teaspoon lemon juice and mix.
-
9
Drizzle glaze over finished muffins and serve! These muffins will keep at room temperature for 3-4 days or in the refrigerator for a full week.
