Blueberry-Lemon Muffins
So moist!
Glaze with lemon icing or just vanilla
Ingredients
- 1/4 c. butter, melted & cooled
- 2/3 c. sugar
- 1 egg, slightly beaten
- 1-2 t. lemon peel (save juice)
- 1 t. vanilla
- 8 oz. lemon yogurt
- 2 c. all-purpose unbleached white flour
- 1 t. baking powder
- 1/2 t. salt
- 1 t. baking soda
- 1-1/2 c. fresh or canned blueberries
Glaze
- 2/3 c. powdered sugar
- fresh lemon juice or warm water, to desired consistency
- drop of vanilla, only if not using lemon juice
Instructions
Mix butter, sugar, egg, lemon peel, vanilla and yogurt.
Stir in dry ingredients until moistened. Batter will be very thick (but muffins will be very moist).
Gently fold in blueberries (not easy to do)..
Divide batter evenly among greased or paper lined muffin cups.
Bake at 375 degrees for 18-20 minutes.
For glaze: Mix powdered sugar with lemon juice OR warm water and a drop of vanilla. Drizzle over each muffin