lemon-blueberry muffins

Name: Lemon-Blueberry Muffins
Prep time: 30 min
Cook time: 25 min
Yield: 12
Ingredients: 1/2 cup(s) butter, softened; 1 cup(s) sugar; 2 - eggs; 1/2 cup(s) milk; 2 teaspoon(s) lemon zest, grated; 2 cup(s) all purpose flour; 2 teaspoon(s) baking powder; dash - salt; 2 cup(s) fresh or frozen blueberries (i've only used fresh).; ## GLAZE:; 1 1/2 cup(s) confectioners' sugar; 2 tablespoon(s) fresh lemon juice; 1 teaspoon(s) butter, melted; 1/4 teaspoon(s) vanilla

(1 RATING)

67 Pinches

Jacqueline Segeda

Tampa, FL

Updated on May 23, 2011

I make these muffins quite often especially when fresh blueberries are in season.The muffins are moist and sweet with a light and delicious lemony glaze.

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prep time 30 Min

cook time 25 Min

method ---

yield 12 serving(s)

Ingredients

1/2 cup butter, softened
1 cup sugar
2 - eggs
1/2 cup milk
2 teaspoons lemon zest, grated
2 cups all purpose flour
2 teaspoons baking powder
dash - salt
2 cups fresh or frozen blueberries (i've only used fresh).
GLAZE:
1 1/2 cups confectioners' sugar
2 tablespoons fresh lemon juice
1 teaspoon butter, melted
1/4 teaspoon vanilla

How To Make lemon-blueberry muffins

Step 1

In large bowl, cream butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in milk, lemon juice, and zest. Combine the flour, baking powder and salt; add to the creamed mixture until just moistened. Fold in the blueberries gently. Fill paper lined muffin cups 3/4 full. Bake at 400 degrees for 23-30 minutes or toothpick inserted comes out clean. Cool for about 5 minutes before removing to a wire rack. For Glaze: In a small bowl, combine the confectioners sugar, lemon juice, butter and vanilla; drizzle over warm muffins. Enjoy!!!
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