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.)

As an aside, what makes these a cupcake instead of a muffin? To me, a cupcake is cake, preferably chocolate, and covered in frosting. Everything else is a muffin. It doesn’t really matter if they were cupcakes or muffins though, they were pretty darn tasty either way. The only thing I would change is a little more amaretto in there somewhere (maybe in the glaze?) and more apples wouldn’t be out of the question either.

I still have more apples in the fridge, and of course, amaretto, so I might have to make these again.

Flour, baking powder, salt, baking soda, sugar, reduced fat cream cheese, reduced fat sour cream, 2% milk, butter, amaretto, vanilla extract, brown sugar, sliced almonds, egg, cinnamon, powdered sugar, Gala apples

In a small bowl, measure out 1 1/2 cups of all-purpose flour.

Add 1/2 teaspoon baking powder

1/4 teaspoon salt

and 1/4 teaspoon baking soda.

Stir with a whisk to combine, and set aside.

In a large bowl, add 3/4 cup sugar

2 oz. of softened 1/3 less fat cream cheese

1/4 cup of softened butter

Beat on high speed until well blended.

Add 2 tablespoons of amaretto

1 teaspoon of vanilla extract

And 1 large egg. Beat with a mixer on medium speed until well blended.

In a small bowl, combine 1/2 cup reduced fat sour cream

with 1/4 cup milk.

Stir to combine. And make a mess out of it like I did, if you would please.

Returning to the batter, you’re going to add the flour mixture and the sour cream mixture alternately. Begin with the flour mixture.

Then the sour cream mixture…

Back and forth, until you end with the flour mixture. (Side note: anyone know why the recipe would ask for this? I don’t mind extra steps, but I’d like to know what all my extra effort is accomplishing…)

Continue mixing until completely combined.

Next, you need 3/4 cup of finely chopped Gala apple. This took one and a half of my small apples, and like I mentioned up top, I don’t think adding more apple to the muffin would really hurt anything!

Add 1 tablespoon of flour

Stir to coat the apple pieces.

Add the apples to the batter

and stir them in.

Divide the batter evenly among 12 cupcake liners. The recipe called for the liners to be coated in cooking spray, but I forgot. It wasn’t a problem.

Now it’s time to make the streusel topping. Sorry guys, I know it’s a lot of steps, but it’s worth it!

In a small bowl, add 2 tablespoons flour

2 tablespoons brown sugar

1/4 teaspoon ground cinnamon

2 tablespoons of chilled butter

and 2 tablespoons of sliced almonds.

Use a pastry cutter or two knives to combine topping until it resembles a coarse meal. And I might as well admit that I lasted about 30 seconds with two knives before I threw the whole mess in my mini food processor and pressed the button down twice. Just being honest.

..

Sprinkle the streusel over the muffins.

Bake at 350 for 27 minutes, or until a wooden pick inserted in the center comes out clean. Cool on a wire rack for 15 minutes, then remove the muffins from the pan.

To make the glaze, put 1 cup of powdered sugar in a bowl.

Add 4 teaspoons of 2% milk and stir with a whisk to combine. Then laugh. Cause 1 cup of sugar and 4 teaspoons of milk does not make glaze. It makes paste. Add another splash of milk and stir until the glaze is actually thin enough to use.

Drizzle your thin enough glaze over the cupcake-muffins. And enjoy! I set a few of these aside for breakfast, and the rest were eagerly devoured by my coworkers.

Amaretto Apple Streusel Cupcakes
From Cooking Light, October 2009

Cooking spray
6.75 ounces all-purpose flour (about 1 1/2 cups)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
3/4 cup granulated sugar
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
1/4 cup butter, softened
2 tablespoons amaretto (almond-flavored liqueur)
1 teaspoon vanilla extract
1 large egg
1/2 cup reduced-fat sour cream
1/4 cup 2% reduced-fat milk
3/4 cup finely chopped Gala apple
1 tablespoon all-purpose flour

Streusel:
2 tablespoons all-purpose flour
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter, chilled
2 tablespoons sliced almonds

Glaze:
1 cup powdered sugar
4 teaspoons 2% reduced-fat milk

Preparation

1. Preheat oven to 350°.

2. Place muffin cup liners in 12 muffin cups; coat with cooking spray.

3. Weigh or lightly spoon 6.75 ounces (about 1 1/2 cups) flour into dry measuring cups; level with a knife. Combine 6.75 ounces flour, baking powder, salt, and baking soda in a small bowl, stirring with a whisk. Combine granulated sugar, cream cheese, and 1/4 cup butter in a large bowl; beat with a mixer at high speed until well blended. Add amaretto, vanilla, and egg to sugar mixture; beat with a mixer at medium speed until well blended. Combine sour cream and 1/4 cup milk in a small bowl; stir with a whisk until well blended. Combine apple and 1 tablespoon flour in a small bowl; toss well.

4. Add flour mixture and sour cream mixture alternately to sugar mixture, beginning and ending with flour mixture. Beat just until blended. Fold in apple mixture. Divide batter evenly among muffin cups.

5. To prepare the streusel, combine 2 tablespoons flour, brown sugar, and ground cinnamon in a small bowl. Cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal; stir in almonds. Sprinkle streusel evenly over cupcakes. Bake at 350° for 27 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 15 minutes on a wire rack, and remove the cupcakes from pan.

6. To prepare glaze, combine powdered sugar and 4 teaspoons milk in a small bowl, stirring with a whisk. Drizzle glaze over cupcakes.