Lemon-Blueberry Muffins

I love muffins in the morning (anytime of day actually, but preferably in the morning) and especially ones with glaze Mmm! These are made with fresh blueberries and whole wheat flour instead of all-purpose flour and I omitted the lemon peel. This is one recipe that you must try! I highly recommend these! Please enjoy!

Makes: 12 muffins (depending on tin size)

Here’s what you’ll need:

1/2 cup butter, softened

1 cup sugar

2 eggs

1/2 cup 2% milk

2 Tbsp lemon juice

2 tsp lemon peel (optional)

2 cups whole wheat flour

2 tsp baking powder

dash of salt

1 pint fresh blueberries or frozen blueberries

Directions:

In a large mixing bowl, cream butter and sugar until light and fluffy…..

Add eggs, one at a time, beating well after each addition…..

Beat in the milk, lemon juice, and lemon peel (optional)…..

In a medium bowl combine the flour…..

baking powder and salt…..

Add to creamed mixture just until moistened…..

Make sure to rinse the blueberries thoroughly….

Fold in blueberries (a little bit at a time)…..

Spray muffin tins (or line them with paper cups) and fill them 3/4 full with the batter……

Bake at 400 degrees for 25-30 minutes or until a toothpick inserted in the center comes out clean…….

Cool for 5 minutes before removing from muffin tin to a wire rack….

Glaze:

1 1/2 cups powdered sugar

2 Tbsp lemon juice

1 tsp butter, melted

1/4 tsp vanilla extract

Directions:

In a small bowl, combine all four ingredients and drizzle over warm muffins. Mmm!