|I really should take photography classes|
Below the recipe, you'll find links to other muffins we have made. Enjoy.
1/3 cup melted butter
1 cup white sugar
3 tablespoons lemon juice
1 1/2 cups flour (I used white whole wheat/removed 1-1/2 Tbl flour)
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
1Tbl lemon extract
1 1/4 cup fresh or frozen blueberries or raspberries (I used frozen)
2 tablespoons lemon juice
1/3 cup powdered sugar (or more, if needed, for thickening)
- Preheat oven to 350 degrees.
- Line muffin tins.
- In a mixing bowl, beat together butter, 1 cup sugar, 3 tablespoons juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Beat in lemon extract. Toss blueberries with just enough flour to coat. (This helps keep them evenly distributed throughout rather than sinking like a lump to the bottom.) Gently stir blueberries into batter, then pour batter into muffin tins.
- Bake in preheated oven for about 15 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Meanwhile, combine 2 tablespoons lemon juice and 1/3 cup powdered sugar in a small bowl. Drizzle over warm muffins, using pastry brush to evening distribute.
Bacon Egg and Cheese Muffins
Blueberry Muffins 2
Fudge Swirl Peanut Butter Muffins
Peanut Butter and Jelly Muffins
Pumpkin Amish bread Muffins w/Icing
Pumpkin Streusel Muffins