Breakfast at Jamie’s

Lemon-blueberry muffins, with a sour-sweet glaze…. these muffins were incredible. Jamie spent her birthday camping up in Michigan; while she was there, her and Chris went to pick blueberries….. they brought home LOTS of fresh, peak of the season, blueberries, then she made them in to these delicious treats for our Sunday brunch! Enjoy, Thanks Jamie!!

Yield: 1 dozen (serving size: 1 muffin)

2 cups all-purpose flour
1 cup sugar
2 teaspoon baking powder
dash salt
1/2 cup butter softened
1/2 cups 2% milk
2 large eggs
2 teaspoons grated lemon rind
2 cups blueberries
2 tablespoons fresh lemon juice
1-1/2 cup powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon butter, melted
1/4 teaspoon vanilla extract


Preheat oven to 400°.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk, lemon rind and juice.

Combine the flour, baking powder and salt; add to creamed mixture just until moistened. Fold in Blueberries.

Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 25-30 minutes or until the muffins spring back when lightly touched. Remove muffins from pans immediately, and place on a wire rack to cool.

For the GLAZE:

In a small bowl, combine lemon juice, butter, vanilla and powdered sugar. Drizzle glaze evenly over cooled muffins.


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