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blueberry muffins with lemon glaze


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Servings: 16


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Step 1

Preheat oven to 350 degrees. Line muffin tin with paper linersPlace the butter and sugar in a large bowl, beat with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition.  Beat in the milk, lemon juice and lemon zest. Combine the flour, baking powder and salt in a medium bowl, stir or whisk to combine. With the mixer on low, add the flour mixture to the egg mixture, beating only until ingredients are just incorporated. Place blueberries (fresh or frozen, if frozen do not thaw) in a baggie with 1 Tablespoon of flour, shake to coat the berries. Fold the berries into the muffin batter.Fill the paper liners in the muffin tins 3/4 full with batter. Bake in a preheated 350 degree oven for 25- 30 minutes or until a toothpick inserted in the center comes out clean.

Step 2

Place the confectioners sugar, lemon juice, melted butter and vanilla in a small bowl, whisk to combine. Add a splash of milk if necessary to achieve a drizzling consistency. Drizzle muffins with glaze while they are still warm.

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