Lemon Blueberry Muffins

I’m addicted to blueberries, I’ll admit it! After making the best pound cake EVER (see Blueberry Lemon Pound cake recipe) I had to find something else to make with blueberries, and a little hint of lemon didn’t hurt either! So of course, I went to Pinterest! Seriously, get on there and check out the recipes. I have found some great dishes that I’ve found pinning. Some how, some way I came across the recipe below which is actually from a magazine. What recipes are original anyway, right?  Also since my husband and I have been trying to eat a little healthier (don’t judge me by my truffles and pound cake) I decided to adjust this one a little bit and try to make it a little healthier, but still delicious. These muffins were so stinking delicious! I’m not even kidding! So full of blueberries and flavor. My changes didn’t take a bit of flavor out so why waste the calories? So yummy, make them! 


Here’s the recipe with my adjustments are noted. I didn’t make the glaze (extra calories), but I’ve included the recipe with that in case you want the extra calories. 


Lemon Blueberry Muffins
Source: Simple and Delicious Magazine via Pinterest

1/2 cup butter, softened (I used light butter)
1 cup sugar (I changed to 1/2 c splenda, 1/2 c sugar)
2 eggs
1/2 cup 2% milk
2 tablespoons lemon juice
2 teaspoons grated lemon peel
2 cups all-purpose flour (I used 1/4 c wheat and 1 3/4 all purpose)
2 teaspoons baking powder
Dash salt
2 cups fresh or frozen blueberries (I used frozen)


GLAZE: (Optional)
1-1/2 cups confectioners’ sugar
2 tablespoons lemon juice
1 teaspoon butter, melted
1/4 teaspoon vanilla extract


Directions:


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. Combine the flour, baking powder and salt; add to creamed mixture just until moistened. Fold in blueberries. How delicious does this batter look?

By the way, the batter was delicious, I practically licked the bowl! Okay, fine, I actually DID lick the bowl.


Fill paper-lined muffin cups three-fourths full or just grease your muffin tins with cooking spray. I was out of muffin cups so I just sprayed them well and they came out fine. 

Bake at 400° for 25-30 minutes or until a toothpick inserted in muffin comes out clean. I cooked mine for about 22 minutes so start checking after 20 minutes. Cool for 5 minutes before removing from pan to a wire rack. The directions asked me to wait 5 minutes and cool on a rack, but I popped that muffin in my mouth after about two minutes and it was soooooooo delicious!

Look at the inside of that muffin, how could I wait?? The amount of blueberries is ridiculous! So yummy. I'm going to go eat one now.


For glaze: In a small bowl, combine the confectioners’ sugar, lemon juice, butter and vanilla; drizzle over warm muffins.


Give this recipe a try, you won’t regret it!