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Glazed Lemon Blueberry Muffins

 Glazed Lemon Blueberry Muffins
Bursting with berries and drizzled with a light lemony glaze, these muffins are moist, tender and truly something special. This is one recipe you simply must try for family and friends. —Kathy Harding, Richmond, Missouri
11 ServingsPrep: 30 min. Bake: 25 min.

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup 2% milk
  • 2 tablespoons lemon juice
  • 2 teaspoons grated lemon peel
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • Dash salt
  • 2 cups fresh or frozen blueberries
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon butter, melted
  • 1/4 teaspoon McCormick® Pure Vanilla Extract

Directions

  • 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 regular-size muffin cups three-fourths full. Bake
  • 25-30 minutes or until a toothpick inserted in muffin comes out

2 of 2

Glazed Lemon Blueberry Muffins (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 muffin equals 327 calories, 10 g fat (6 g saturated fat), 62 mg cholesterol, 166 mg sodium, 56 g carbohydrate, 1 g fiber, 4 g protein.