The Humpherys Family

Blueberry Muffins with Lemon Glaze

Source  Southern Living
Recipe Added:  12/28/2011
3 1/2 cups flour
1 cup sugar
1 Tbsp baking powder
1 1/2 tsp salt
3 large eggs
1 1/2 cups milk
1/2 cup butter, melted
2 cups fresh or frozen blueberries
1 Tbsp flour
 Lemon Cream Glaze
1 3-oz. pkg cream cheese, softened
1 tsp lemon zest
1 Tbsp lemon juice
1/4 tsp vanilla
1 1/2 cups sifted powdered sugar
Preheat oven to 450º. Stir together first 4 ingredients. Whisk together eggs and next 2 ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Toss blueberries with 1 Tbsp flour, and gently fold into batter. Spoon mixture into 2 lightly greased 12-cup muffin pans, filling three-fourths full.

Bake at 450º for 12-14 minutes or until lightly browned and a wooden pick inserted into center comes out clean. Immediately remove from pans to wire racks, and let cool 10 minutes. Drizzle lemon-cream cheese Glaze over warm muffins. Makes 24 muffins.

Lemon-Cream Cheese Glaze Beat cream cheese at medium speed with an electric mixer until creamy. Add lemon juice, zest, and vanilla; beat until smooth. Gradually add powdered sugar, beating until smooth. May add 1-2 tsp milk if too thick to drizzle.
Notes
Aria's favorite blueberry muffins!
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