Blueberry Muffins

My little girl and I went blueberry picking the other day and came home with a couple pounds of big, fresh blueberries. I decided I wanted to make blueberry muffins, blueberry pancakes and a chicken salad with blueberries. As of this morning I can check off the muffins! I had wanted to make my sister's Lemon Blueberry Muffins, but I didn't have all the necessary ingredients. So I found this one on Taste of Home and was really happy with it. It wasn't as "light and fluffy" as I usually love my muffins to be, but it was still a darn good muffin. Throw in the fact that it was

easy, and tasted as good if not better than a muffin mix, and the recipe

definitely gets my vote.

Ingredients

Batter

1/2 C. butter, softened

1 C. sugar

2 eggs

1/2 C. milk

2 Tbsp. lemon juice

2 tsp. grated lemon peel

2 C. flour

2 tsp. baking powder

Dash of Salt

2 C. fresh or frozen blueberries

Glaze

1 1/2 C. Powdered Sugar

2 Tbsp. lemon juice

1 tsp. butter melted

1/4 tsp. vanilla extract

Directions

Cream together the butter and sugar. Add the eggs one at a time mixing well after each

addition. Toss in your milk, lemon juice and lemon peel, mix well. Co

mbine the flour, baking powder and salt in a separate bowl and add into liquid mixture. Fold in the berries.

Put into paper muffin cups and bake at 400 for 25-30 minutes.

For the Glaze:

Combine all the ingredients! Beat well. :)
Once your muffins are out of the oven, remove them to a cooling rack. I put the glaze in a little ziploc bag, cut off a tiny corner and drizzled it over the muffins that way, but I'm sure you could just use a spoon and drizzle it that way as well. I just found the baggy worked great for me because the glaze isn't very runny and I didn't want clumps of glaze on the muffins.