Muffins - Baked Lemon Blueberry

By á-1009

Ingredients

• Glaze:
• 1/4 cup butter (1/2 stick), melted
• 1/4 cup canola or veg. oil
• 3/4 cup granulated sugar
• 2 large eggs
• 2 tsp. vanilla
• 1-2 tsp. grated lemon zest (depending on your taste)
• 1 cup buttermilk (or regular milk)
• 1 cup (or more) fresh blueberries
• 2 2/3 cup AP flour
• 1 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. salt
• 2 cups powdered sugar
• 1-2 tsp. lemon zest
• 7-8 tbsp. fresh lemon juice or milk (as you wish for taste)

Preparation

Step 1

Makes about 18 muffins. Preheat oven to 350 and grease muffin tin with butter or non-stick spray. In a large bowl combine butter, oil and sugar, and whisk until smooth and fluffy, about 2 min. Add eggs through buttermilk and whisk until smooth. Add flour through salt and whisk until just combined. Stir in blueberries. Batter will be thick. Fill each muffin cup just below full as they will rise and expand. Bake for 21 min., until a toothpick inserted comes out clean. Let cool 10 min. before removing.

Glaze: In a medium bowl combine sugar, zest and 6 tbsp. of juice or milk. Add more to make glaze thin enough to evenly coat, but thick enough that it will set and become dry to the touch. Dip muffin tops into glaze and overturn so the glaze runs down the sides. Set aside for glaze to set (or just eat right then). If you are not eating right away, store muffins in air tight container and glaze a few hours before serving - this will let glaze set.