Sunday, August 5, 2012

Lemon Glazed Blueberry Muffins

It isn't a secret that we're broke and do everything in our power to save money, including picking our own fruit and making it into jam. Amanda went blueberry picking with her mom and brought us back a ridiculous amount of blueberries. We made two cases of jam and still have a million berries to eat! In good broke gal fashion we are not about to let them go bad! We have been eating lots of blueberry pancakes and our Lemon Glazed Blueberry Muffins just came out of the oven!

For this recipe you will need:

  • 2 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1/2 cup sugar
  • 1 stick butter
  • 1 egg
  • 3/4 cup milk
  • 1 1/2 cups fresh blueberries
  • powdered sugar
  • lemon juice

In a bowl, mix together flour, baking powder and sugar. In another bowl mix together the butter, egg and milk. Add the wet to the dry ingredients and stir until combine. Add the blueberries and give it a gentle stir to not burst the berries. Fill muffin tins 2/3 of the way full and bake for about 20 minutes.

In a small bowl, mix together powdered sugar and lemon juice. We don't glaze all the muffins, as Amanda prefers them without the glaze. So how much sugar and juice you use depend on how many muffins you want glazed. Tip: You will need much more powdered sugar than lemon juice. Start with a very small amount of juice, you can always add more (why can I never remember this when I am making them?)

When the muffins have cooled completely, spoon your lemon glaze over the muffins and let stand until the glaze is hardened. 

1 comment:

  1. You do not say at what temperature to bake these at so I am having to guess.