Lemon Blueberry muffins

I love these 2 flavors and I love the color combination of tart yellow mixed with bold blue.This muffin recipe is moist and sweetened with a lemon sugar glaze that puts it in the dessert category. See below and enjoy!


Start off with 1 ripe lemon. Grate the rind and set the lemon aside.

1/2 cup butter-softened
1 cup granulated sugar
2 eggs
1/2 cup milk
1 1/2 cups All-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup blueberries. I lightly coat mine with flour so they don’t bleed.


In a large bowl, cream butter, sugar and 1 egg. Beat in second egg. Blend in milk.

In another bowl thoroughly stir flour, baking powder, salt and lemon rind. Pour over batter. Stir just enough to moisten. They will end up like hockey pucks if you over-mix!

Spoon into lightly greased muffin cups. Bake at 350ΒΊ oven for 20 minutes until tops spring back. Or insert a toothpick and when it comes out clean-they are finished.

Remove from oven and cool for 10 minutes. Dip into glaze.

Glaze: Juice of one lemon and 1/4 sugar. Mix these and bring to a boil. Heat to dissolve sugar. Dip each muffin top into this glaze and then into a bowl of sugar. Enjoy!


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