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Blueberry Muffins with Lemon Glaze Recipe

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This recipe for Blueberry Muffins with Lemon Glaze is from My Life in Food, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Batter:
1/2 cup (1 stick) unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1/2 tsp. vanilla (Nielsen-Massey is my favorite)
2 1/4 cups all-purpose flour
4 tsp. baking powder
1/2 tsp fine sea salt
1 cup fresh blueberries
1 cup milk
Glaze:
1 cup confectioners' sugar
2 tsp. fresh lemon juice
1/2 tsp. lemon zest
Directions:
Directions:
Preheat oven to 375º. Prepare 24 muffin tins with cooking spray and cupcake wrappers.
In a large bowl, beat the butter and sugar with a mixer. Add the eggs and vanilla and beat until smooth.
In a medium bowl, sift together 2 cups of the flour with the baking powder and salt. Toss the blueberries wih the remaining 1/4 cup of flour. On medium speed, add the flour mixture to the egg mixture, alternating with milk. Fold in the blueberries. Spoon the batter into the paper-lined muffin cups.
Bake for 15 minutes.
Meanwhile, make the glaze. In a small bowl, whisk the sugar, lemon juice, and lemon zest with 3 tbl. water until smooth. The glaze should be thick but spoonable.
After the cupcakes have baked 15 minutes, spoon about 1 tbl. of glaze over each one. Return to oven and bake until golden brown on top and cake tester comes out clean, about 8 - 10 minutes. Immediately run a small knife around each cupcake to loosen any sticky glaze and unmold onto wire rack.
So, so good fresh from the oven, and equally good cut in half, buttered and broiled until crispy around the edges. These freeze well for up to 3 months.
Personal Notes:
Personal Notes:
I dearly love the flavor of lemons and blueberries together, and this recipe seems to bring out the best of both; a marriage meant to be.

 

 

 

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