Glazed Lemon Blueberry Muffins

By á-46991

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

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

Preparation

Step 1

Preheat oven to 400°F.

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 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.

In a small bowl, combine confectioners' sugar, lemon juice, butter and vanilla; drizzle over warm muffins.