Lemon Blueberry Muffins

Omg...these muffins were SOOOO good! I saw them in one of my recent Taste of Home magazines and thought they would be tasty. Well...they were definitely tasty. Lemons and blueberries mixed together in a muffin...can't go wrong there!

Now, I'm not gonna lie, these were a bit of a pain-in-the-butt to make, but that's probably just me. I do NOT like baking. If you notice, there are very few baked goods on this blog. I can do it, I just don't feel I'm very good at it, and I'm convinced that my lack of confidence shows in whatever it is I'm baking. I've never been good with electric mixers, flour, sugar, 'folding in' stuff...no thanks. Always makes me feel awkward and inept in the kitchen. But every now and again I'll put aside my baking discomfort and make something that looks good. In this case, I'm glad I did.

I planned to use fresh blueberries for these, but apparently when making my shopping list I entered in 'Frozen Blueberries' on my phone app, so that's what I bought (I have tunnel vision when grocery shopping. I buy exactly what's on the list...nothing more, nothing less). I just emptied the bag into a large bowl and defrosted them in the microwave for about 3 minutes. Worked out just fine. Oh, and the glaze isn't absolutely necessary. In fact, if I make these again I think I'll just skip it. It gets hard and breaks off anyway. The only thing it added to was the mess in my kitchen. Ok guys, I'm off to fold mounds of laundry (don't be jealous)...have a great week!

'Lemon Blueberry Muffins'

Source: Taste of Home

Ingredients

1/2 cup butter, softened

1 cup sugar

2 eggs

1/2 cup 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:

1-1/2 cups confectioners' sugar

2 tablespoons lemon juice

1 teaspoon butter, melted

1/4 teaspoon vanilla extract

Directions

1. Heat oven to 400. 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.

2. Combine the flour, baking powder and salt; add to creamed mixture just until moistened. Fold in blueberries.

3. Fill paper-lined muffin cups three-fourths full. Bake 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.

4. In a small bowl, combine the confectioners' sugar, lemon juice, butter and vanilla; drizzle over warm muffins.

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