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Glazed Lemon Blueberry Muffins

Makes 6 jumbo muffins or 12 traditional sized muffins

Breads

Ingredients:

Muffins:

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 1/2 cup 2% milk
  • 2 tablespoons lemon juice
  • 2 teaspoons grated lemon zest
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • Dash salt
  • 2 cups fresh or frozen blueberries

glaze: (I don’t always use glaze)

  • 1-1/2 cups confectioners' sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon butter, melted
  • 1/4 teaspoon vanilla extract

Directions:

  1. Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in milk, lemon juice and zest. Combine flour, baking powder and salt; add to creamed mixture just until moistened. Fold in blueberries.
  2. Fill paper-lined regular-size 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.
  3. In a small bowl, combine confectioners' sugar, lemon juice, butter and vanilla; drizzle over warm muffins.