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Lemon muffins baked with wild blueberries and topped with a sweet lemon glaze!
Preheat oven to 375 degrees. Line 16 muffin cups with paper liners.
Mash 1/8 cup sugar with lemon zest until sugar is moistened. In a medium-sized bowl, whisk together flour, baking powder, and salt.
Using an electric mixer, beat the remaining 1 cup sugar and butter together. One a time, beat in egg, buttermilk, vanilla, and lemon sugar. Add flour mixture slowly until smooth. Mix in blueberries gently with a large spatula.
Divide batter equally into muffin tins (filling about 3/4 of the way). Bake for about 35 minutes, or until a cake tester comes out clean.
Allow muffins to cool and prepare glaze by combining lemon juice, zest, and powdered sugar. Place muffins on a wire rack and spoon about 1 tablespoon of glaze on top of each muffin and let it slide over the sides of the muffin.
This Low Fat Banana, Date & Nut Bread may be low on fat, but it’s not low on flavor! It’s perfect to enjoy with that morning tea or coffee. This recipe makes two loaves, one to eat now, and one to put in the freezer to enjoy later.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!