Old Fashioned Blueberry Muffins with Lemon Glaze

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Today we are all about sweet cake-like muffins, whether they are apple, blueberry, cranberry or corn…our tastebuds are attuned to sweet and soft.  Yet, true muffins, although sporting a tender crumb from cutting fat into flour with very little mixing, are not cake textured or sugar sweet.  An old-fashioned muffin should be a buttery compliment to the fruit or flavoring used, enhancing those flavors rather than drowning them in sugar.

I have long been a fan of Cape Cod Cranberry Muffins that showcase the cranberry, how I love those tart berries surrounded in buttery goodness!  Here is a basic old-fashioned muffin recipe that enhances either a cranberry or blueberry.

Since this is a blueberry version, I’ve taken the liberty of drizzling the tops with a lemon glaze…yum.  Lemon and blueberries go together like bacon & eggs!

Old Fashioned Blueberry Muffins with Lemon Glaze

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Ingredients:

  • 1 cup fresh blueberries
  • 2 tablespoons sugar
  • 2 cups all purpose flour
  • 2 tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter (1/4 lb)
  • 3/4 cup milk
  • 1 large egg

Preheat oven to 400 degrees.  Butter a 12 muffin tin generously.

Sprinkle 2 tablespoons sugar over the berries and set aside.

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Measure out the milk, crack the egg into it and mix well with a fork until blended.

 

 

 

 

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In a large mixing bowl, measure out the flour, sugar, baking powder and salt.  Stir to mix.  Cut in the butter until the mixture has a texture of small peas or crumbling sand.

 

 

 

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Make a well in the middle of the flour mixture and add the egg/milk liquid, stirring only until dry ingredients are moistened.

 

 

 

 

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Fold in berries & sugar.

 

 

 

 

 

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Fill muffin tins 2/3 full.  Bake for 25 minutes.

 

 

 

 

 

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These muffins are terrific served alone with butter, or lemon glazed.

Lemon Glaze:

  • 1 cup confectioner’s sugar
  • 1/4 cup freshly squeezed lemon juice
  • grated lemon rind of 1/2 lemon
  • 1 tablespoon butter

Warm the juice slightly to melt the butter.

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Pour over the confectioners sugar and whisk until smooth, with no lumps.  Drizzle the glaze over the tops of the muffins.

 

 

 

 

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If you drizzle the glaze over warm muffins, it will soak in.  If you drizzle the glaze over cooled muffins, the glaze will set on top, decoratively….whichever is your preference.

 

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