Lemon Blueberry Muffins

A delicious blueberry muffin with a hint of lemon, topped with a glaze.


1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup 2% milk
2 tablespoons lemon juice
2 teaspoons grated lemon peel
2 cups all-purpose flour
2 teaspoons baking powder
Dash salt
2 cups fresh or frozen blueberries

1-1/2 cups confectioners’ sugar
2 tablespoons lemon juice
1 teaspoon butter, melted
1/4 teaspoon vanilla extract


In a large 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 peel. Combine the flour, baking powder and salt; add to creamed mixture just until moistened. Fold in blueberries. Fill paper-lined muffin cups three-fourths full. Bake at 400° for 25-30 minutes or until a toothpick inserted in muffin comes out clean.

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