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.