Lemon Blueberry Muffins

By cfinley

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

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 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.