Lemon Blueberry Muffins

By Nitaj3

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

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 the milk, lemon juice and peel. Combine the flour, baking powder and salt; add to creamed mixture just until moistened. Fold in blueberries.
Fill paper-lined muffin cups three-fourths full. Bake at 400° for 25-30 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
In a small bowl, combine the confectioners' sugar, lemon juice, butter and vanilla; drizzle over warm muffins. Yield: 11 muffins.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.