Glazed Lemon Blueberry Muffins
TOTAL TIME: Prep: 30 min. Bake: 25 min.
YIELD: 11 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
Ingredients
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1/2 cup butter, softened
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1 cup sugar
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2 large eggs, room temperature
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1/2 cup 2% milk
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2 tablespoons lemon juice
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2 teaspoons grated lemon zest
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2 cups all-purpose flour
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2 teaspoons baking powder
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Dash salt
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2 cups fresh or frozen blueberries
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GLAZE:
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1-1/2 cups confectioners' sugar
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2 tablespoons lemon juice
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1 teaspoon butter, melted
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1/4 teaspoon vanilla extract
Directions
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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.
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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.
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3.
In a small bowl, combine confectioners' sugar, lemon juice, butter and vanilla; drizzle over warm muffins.
Nutrition Facts
1 muffin: 327 calories, 10g fat (6g saturated fat), 62mg cholesterol, 166mg sodium, 56g carbohydrate (37g sugars, 1g fiber), 4g protein.
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