GLAZED LEMON BLUEBERRY MUFFINS

Course Breads, Muffins

Prep Time 30

Cook Time 25

Total Time 55

Servings Muffins

Ingredients

1/2 cup butter softened
1 cup sugar
2 eggs
1/2 cup milk 2%
2 tbs. lemon juice
2 tsp lemon peel
2 cups all-purpose flour
2 tsp baking powder
1 dash of salt
2 cups blueberries fresh or frozen

Glaze

1 1/2 cup confectioners sugar
2 tbs. lemon juice
1 tsp butter melted
1/4 tsp vanilla

Instructions

Preheat oven to 400°.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk, lemon juice and peel.
Combine flour, baking powder and salt; add to creamed mixture just until moistened. Fold in blueberries.
Fill paper-lined muffin cups three-fourths full. Bake 25-30 minutes or until a toothpick inserted in muffin comes out clean. Cool 5 minutes before removing from pan to a wire rack.
In a small bowl, combine Confectioners’ ' sugar, lemon juice, butter and vanilla; drizzle over warm muffins. Yield: 11 muffins.

Notes

Tip: Place the blueberries in a bowl, then after whisking together the dry ingredients, spoon one to two tablespoons worth of the flour mixture over the berries. Toss the berries with the flour until they are completely coated. Fold the flour-coated berries into the batter, along with any of the dry ingredients left in the bowl.

Coating the berries with a spoonful of the recipe’s dry ingredients prevents sinking. Instead, it helps the berries adhere to the batter, keeping them well distributed throughout the muffin. And if you’re using frozen blueberries, the flour will also help minimize how much the berries bleed into the batter.