Blueberry Muffins with Lime Glaze

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This is another recipe I got from the "Essential Mormon Celebrations" cookbook. I made a few changes, but mainly because that is what I had on hand. NOTE: These are more "mom and dad" muffins. My kids were not particularly fond of them, but my husband and I ate them rather quickly.

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Ingredients

  • 1 1/2 cups flour
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 egg, beaten
  • 1/2 cup butter, melted
  • 1/2 cup milk
  • 1 teaspoon lemon or lime zest
  • 1 cup frozen blueberries
  • 1 recipe MUFFIN TOPPING (recipe below)
  • 1 recipe MUFFIN GLAZE (recipe below)

Preparation

Step 1

In a large bowl, combine flour, sugar, brown sugar, baking powder, salt and cinnamon. Stir until well blended. Make a well in center of mixture. Place egg, butter and milk in center and stir just until blended. Carefully stir in lemon or lime zest and blueberries. Fill 12 muffin cups. Sprinkle with muffin topping. Bake at 350 degrees for about 20 minutes. Remove from oven and drizzle with muffin glaze.

NOTE: I didn't have lemons, but I had fresh limes. I liked it so much I might keep doing limes each time. It had such a great flavor. Yum!
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MUFFIN TOPPING:
½ cup pecans, chopped
½ cup packed brown sugar
¼ cup flour
1 tsp cinnamon
1 tsp lemon or lime zest
2 tbsp butter, melted

In a bowl, combine above ingredients and sprinkle over muffins.

Note: I didn’t have pecans, so I used ½ chopped almonds (1/4 cup) and ½ wheat germ (1/4 cup) and it tasted delicious. Whatever you have on hand would be fine…even oatmeal.
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MUFFIN GLAZE:
½ cup powdered sugar
1 tbs fresh lemon or lime juice

Mix well.







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