Monday, August 20, 2007

Blueberry Muffins with Lemon Glaze

These can also be made with fresh raspberries for a fun, fresh taste!

1 1/2 cups flour
1/4 cup sugar
1/4 cup brown sugar
2 teaspoons baking powder
1/4 teaspoon cinnamon
1 egg, beaten
1/2 cup butter, melted
1/2 cup milk
1 teaspoon fresh lemon zest
1 cup fresh (or frozen, but fresh is best) blueberries
Muffin Topping
Muffin Glaze

Combine flour, sugars, baking powder, salt and cinnamon. Stir until well blended. Make a well in center of dry mix. Place egg, butter & milk in center and stir until all dry ingredients are moistened. Fold in lemon zest & blueberries. Fill 12 muffin cups, sprinkle with muffing topping. Bake at 350 for 20 minutes. Top with lemon glaze while still warm.

Muffin Topping
1/2 cup chopped pecans (optional)
1/2 cup brown sugar
1/4 cup flour
1 teaspoon cinnamon
1 teaspoon lemon zest
2 Tablespoons butter, melted

Combine and sprinkle over muffins,

Muffin Glaze
1/2 cup powdered sugar
1 Tablespoon fresh lemon juice

Mix together, drizzle over muffins after baking.


mandy said...

Holy cow, Kristin made these when we were in Idaho last week and they are so good. Now I just have to try making them myself ...

mandy said...

I made these yesterday for some friends and they were a HIT!