Lemon Blueberry Muffins
By cfinley
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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
Details
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.
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