cup milk grated zest of 1 lemon
1 tbls.. chopped lemon balm (optional)
2 tsp. baking powder pinch of salt
6 tbls. butter - room temp.
1 cup sugar
2 eggs - slightly beaten
2 tbls. lemon juice
blueberries (fresh or frozen)
1 tbls. lemon juice (or more) Whisk in powdered sugar until the glaze is the consistency
of a thick paste.
oven to 400 degrees. heat milk, remove form heat and add lemon zest and lemon
balm and let cool.
In a large bowl cream butter and add sugar gradually, beating until creamy. Add
eggs slowly and beat well.
In a separate bowl combine flour, baking powder and salt. Add milk mixture to
butter mixture, add lemon juice, and mix well. Then add flour mixture and blend
well. Add blueberries last and stir gently until just mixed in.
Fill paper lined muffin cups at least 3/4 full. Bake 20-22 minutes at 400 degrees.
do not overbake, muffins will be very light in color, not brown. While muffins
are still a little warm, drizzle glaze over each muffin. Makes 14-16.