Glazed Lemon Blueberry 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

Photo by Debbie A.
Adapted from tasteofhome.com
Blueberry muffins with a lemon glaze!

PREP TIME

30

minutes

TOTAL TIME

55

minutes

SERVINGS

11

servings

PREP TIME

30

minutes

TOTAL TIME

55

minutes

SERVINGS

11

servings

Adapted from tasteofhome.com

Ingredients

  • 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

  • GLAZE:

  • 1 1/2

    cups confectioners' sugar

  • 2

    tablespoons lemon juice

  • 1

    teaspoon butter, melted

  • 1/4

    teaspoon vanilla extract

Directions

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.

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