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Glazed Lemon Blueberry Muffins

Source of Recipe


From "Picnics, Potlucks, & Porch Parties" by Aimee Broussard



List of Ingredients



• â…” cup sugar
  
• Zest of 1 lemon
  
• ½ cup butter, softened
  
• 2 eggs
  
• 1 tsp vanilla
  
• ¼ cup sour cream
  
• 2 Tbsp milk
  
• 2 cups all-purpose flour
  
• 2 tsp baking powder
  
• ¼ tsp salt
  
• 1½ cups fresh blueberries (may substitute frozen)
  






Instructions



1. Preheat the oven to 350° F. Line a muffin pan with paper liners, and set aside.
   
   
2. In a large bowl, or bowl of stand mixer, combine sugar and lemon zest. Add butter, eggs, vanilla, sour cream, and milk; mix to combine. Add flour, baking powder, and salt; mix until just combined. Gently fold in blueberries.
   
   
3. Spoon into prepared muffin tins, filling three-quarters full. Bake 18 to 20 minutes, or until lightly brown on top, and toothpick inserted into center comes out clean. Allow to cool 10 minutes.
   
   
   Glaze:
   
   â—¦ 2 Tbsp lemon juice
   â—¦ 1 cup powdered sugar
   â—¦ 1 to 2 tsp milk (more or less, as needed)
   
   Whisk together all ingredients, adding enough milk to make a glaze that easily runs off the back of a spoon. Dip tops of muffins into Glaze; then let cool completely.
   
   
   Makes 12 muffins