glazed lemon blueberry muffins Recipes

Because when life gets crazy, what you really need are some delicious glazed lemon blueberry muffins, right? My posting has been a little hit and miss the last couple of weeks, but for good reason. First, our apartment complex switched internet service providers, and for the life of me I can’t get my laptop to connect to the internet anymore, which means that I have to tether it to my phone, which ends up being a big frustrating mess. It’s kind of amazing to realize just how much I use the internet (and what a whiny baby I am when it’s not working). Second (and much more important!), I got a new job

I’ve been working in assisted living for the last couple of years, and while it has been a really good experience for me and I have learned a lot, I’ve been wanting to start making some progress toward my goal of earning a DNP in midwifery and women’s health. I had a job opportunity come up on the maternity unit at a nearby hospital, and decided to take it. I wrapped everything up at my previous job on Saturday and started orientation at my new job on Monday, so it has been quite a busy week! I am so excited to work with moms and babies and to learn more about women’s health. Yay!

Anyway, I’m sure you know by now that I am totally a stress baker, so these lemon blueberry muffins were the natural result of all the stress I’ve been feeling in switching jobs! I already have a really great bakery-style blueberry muffin recipe on the blog (and they are totally fabulous) but I kind of like that these lemon blueberry muffins are completely different, both taste-wise and texture-wise. Where the bakery-style muffins are super light and fluffy, these are a little denser and moister, while packing a ton of flavor. I’d be hard pressed to say which muffins are my favorite, but thankfully I don’t have to choose! 🙂

Ingredients:
for the muffins:

• 2/3 cup sugar
• zest of one lemon
• 1/2 cup (4 ounces) butter, softened
• 2 eggs
• 1 teaspoon vanilla
• 1/4 cup sour cream
• 2 tablespoons milk
• 2 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 1/2 cups fresh or frozen blueberries

for the glaze:

• 2 tablespoons lemon juice
• 1 cup powdered sugar
• 1-2 teaspoons milk (more or less as needed)

Instructions:

1. Preheat the oven to 350. Line 12 wells of a muffin tin with paper liners. In a large bowl or the bowl of a stand mixer, combine the sugar and lemon zest, and rub the mixture with your fingers to release the oils in the zest. Add the butter, eggs, vanilla, sour cream, and milk, and mix to combine. Add the flour, baking powder, and salt, and mix until just combined. Gently fold in the blueberries.
2. Scoop into prepared muffin tin, filling 3/4 full. Bake 18-20 minutes, or until lightly browned on top and a toothpick inserted into the center comes out clean. Allow to cool for 10 minutes. While the muffins are cooling, whisk together the glaze ingredients, adding enough milk to make a glaze that easily runs off the back of the spoon. Dip the tops of the muffins in the glaze, then let cool completely. Enjoy!
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for full recipes please see : www.thebakerupstairs.com