I get quite a few cooking magazines in the mail, and most of the time, I thumb through them and then pass them along to someone else without ever making anything. Or I’ll mark the pages, but never get back to making something. When I got my latest issue of Simple and Delicious though, I spotted these muffins, and thought they sounded so good I went home and made them that night! Even though blueberries were astronomically expensive yet. Oh well, they were good!

The recipe calls for a glaze, but I left it off, both due to not having enough lemon juice (I was trying to use up a lemon I had in the fridge) and to save a few extra calories. The muffins were good enough without the glaze, I don’t really feel it was needed! Pictures and directions are for muffins with no glaze.

So if you’re interested in a blueberry muffin with a slight hint of lemon flavor, read on!

You’ll need: butter, sugar, flour, salt, baking powder, milk, eggs, lemons, blueberries.

First, you’ll want to zest and juice your lemon. (Zest first, juice second.) Then you can set these aside for a minute.

In a large bowl, add 1/2 cup butter and 1 cup of sugar.

Cream together until light and fluffy.

Add the eggs, one at a time…

Beat well…

Add the second egg…

and beat well again!

Add 1/2 cup milk,

Lemon zest. The recipe calls for 2 teaspoons, I didn’t measure, but I doubt I had that much. I just dumped in all that I got off of that one lemon I had.

2 Tablespoons lemon juice.

Beat until combined.

In a separate bowl, add 2 cups of flour

2 teaspoons of baking powder

and a dash of salt.

Give it a quick stir together, and then

gradually add your dry mixture to your liquid mixture.

Beat until just combined.

Add in 2 cups of blueberries. You can use fresh or frozen. I used fresh, but if you use frozen, don’t thaw them first unless you want purple muffins.

Fold the blueberries into the batter.

Line a muffin tin with cupcake liners.

I used an ice cream scoop to portion out the batter between the cupcake liners, and ended up with 15.

Bake at 400 degrees for 25-30 minutes. These got a little more brown than I would have liked, as I wasn’t watching the oven very closely. They were still very good.

You can add the glaze at this point if you’d like, but I didn’t feel it was necessary. Enjoy!

Lemon Blueberry Muffins
Source: Simple and Delicious Magazine

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

GLAZE: (Optional)
1-1/2 cups confectioners’ sugar
2 tablespoons lemon juice
1 teaspoon butter, melted
1/4 teaspoon vanilla extract

Directions

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. Cool for 5 minutes before removing from pan to a wire rack.
In a small bowl, combine the confectioners’ sugar, lemon juice, butter and vanilla; drizzle over warm muffins.

(Recipe says yield of 11 muffins, I got 15.)