These can also be made with fresh raspberries for a fun, fresh taste!
Muffins
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.
Monday, August 20, 2007
Blueberry Muffins with Lemon Glaze
Subscribe to:
Post Comments (Atom)
2 comments:
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 ...
I made these yesterday for some friends and they were a HIT!
Post a Comment