Ingredients
1/2 cup butter, softened1 cup sugar2 large eggs, room temperature1/2 cup 2% milk2 tablespoons lemon juice2 teaspoons grated lemon zest2 cups all-purpose flour2 teaspoons baking powderDash salt2 cups fresh or frozen blueberriesGLAZE:1-1/2 cups confectioners’ sugar2 tablespoons lemon juice1 teaspoon butter, melted1/4 teaspoon vanilla extract
Preparation
Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in milk, lemon juice and zest. Combine flour, baking powder and salt; add to creamed mixture just until moistened. Fold in blueberries.
Fill paper-lined regular-size muffin cups three-fourths full. Bake 25-30 minutes or until a toothpick inserted in muffin comes out clean. Cool 5 minutes before removing from pan to a wire rack.
In a small bowl, combine confectioners’ sugar, lemon juice, butter and vanilla; drizzle over warm muffins.
