I am convinced that you can never have too many blueberry muffin recipes. This is a new one I plan to try. I love blueberries and lemon together. Hopefully one day soon it will cool off so I feel like turning the oven on!
1/2 C. butter, softened
1 C. sugar
2 eggs
1/2 C. milk
2 tbsp. lemon juice
2 tsp. grated lemon peel
2 C. all purpose flour
2 tsp. baking powder
Dash salt
2 C. fresh or frozen blueberries
Glaze
1 1/2 C. confectioner's sugar
2 tbsp. lemon juice
1 tsp. butter
1/4 tsp. vanilla
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 the flour, baking powder, and salt; add to the creamed mixture just until moistened. Fold in blueberries.
Fill paper lined muffin cups three-fourths full. Bake at 400 degrees for 25-30 minutes or until toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to wire rack.
In a small bowl, combine the confectionner's sugar, lemon juice, butter and vanilla; drizzle over warm muffins.
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