While I was baking these muffins, which I converted from a Lemon Blueberry Bread recipe.
My 21 year old son walked in the kitchen and asked me what I was baking. I told him "Lemon Blueberry Cupcakes" Oops! I think, I thought, if I told him that they were cupcakes, he would want to eat them. Instead he said "Why can't you just make plain vanilla cupcakes." I guess he's afraid of a little fruit.
Lemon Blueberry Muffins Bake at 350 degrees Makes 8
6 Tbsp. unsalted butter (room temp)
3/4 c. granulated white sugar
2 lg. eggs (mix in one at a time)
1/2 tsp. pure vanilla extract
1/2 c. milk
1 Tbsp. lemon zest
Mix these ingredients then add:
1 1/2 all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
Mix until combined then add
1 c. blueberries ( I added to the top, next time I will push them inside.)
Line the muffin pan with cupcake liners. Fill each liner 2/3 full. Bake for 20-25 minutes
cook in a small saucepan until sugar is dissolved
1/4 c. granulated white sugar
2 Tbsp. fresh lemon juice
While muffins are warm poke holes with a toothpick and brush glaze on top.