Ingredients
Muffins
1 stick of unsalted butter (room temperature)
3/4 cup granulated sugar
1/3 cup milk
2 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
the zest of 1 lemon
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 to 1 1/2 cups of fresh blueberries
Lemon Glaze
Ingredients:
1 Lemon
1/8 tsp. almond extract
1/2 - 1 cup of confectioner’s sugar
*This recipe is not precise, as you will have to judge the consistency from the amount juice your lemon gives.
Preparation
Muffins Steps:
Preheat your oven to 350 degrees F. Line a muffin pan with paper or foil liners and set aside.
In a medium bowl, cream the butter and sugar together adding the eggs one at a time. Once thoroughly mixed, add the milk, vanilla, almond extract, and lemon zest mixing until combined.
Whisk together flour, baking powder, and salt in a medium bowl. Add milk mixture to the flour mixture and stir to combine. When the flour is almost fully mixed (about 95% there), fold in the blueberries. Divide batter among prepared muffin cups, you should get 12 muffins.
Bake muffins for 18 to 20 minutes until golden and crisp and a skewer inserted into the center of a muffin comes out clean. Cool muffins in the pan for 15 minutes before removing.
Lemon Glaze Steps: Juice your zested lemon into a small bowl, add the almond extract and stir. Add the confectioner’s sugar, starting with 1/2 a cup, then adding a tablespoon at a time, stirring to combine with each addition. When your glaze is thickened, but drips in ribbons from your spoon, drizzle over the muffins. If you wanted a heftier ratio of glaze:muffin, double the recipe and dunk the muffins.
