Lemon Blueberry Muffins

Lemon Blueberry Muffins
Lemon Blueberry Muffins

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    c butter, softened

  • 1

    c sugar

  • 2

    eggs

  • 1/2

    c 2% milk

  • 1

    table lemon juice

  • 2

    tea grated lemon peel

  • 2

    c all purpose flour

  • 2

    tea baking powder

  • dash salt

  • 2

    c fresh or frozen blueberries

  • Glaze

  • 1 1/2

    c confectioners sugar

  • 2

    table lemon juice

  • 1

    tea butter melted

  • 1/4

    tea vanilla extract

Directions

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 creamed mixture just until moistened. Fold in blueberries. Fill paper lined muffin cups 3/4 full. Bake at 400 for 25-30 min or until toothpick is clean. Cool for 5 from before removing from pan to wire rack. In a small bowl, combine the confectioners's sugar lemon juice and butter and vanilla; drizzle over warm muffins.

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