Ingredients:
3 1/2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
3 large eggs
1 1/2 cups milk
1/2 cup butter, melted
2 cups frozen blueberries*
1 tablespoon all-purpose flour
Lemon-Cream Cheese Glaze (recipe follows)
Garnish: lemon zest
Preparation:
Preheat oven to 450º. Stir together first 4 ingredients.
Whisk together eggs and next 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 1 1/2 lightly greased 12-cup muffin pans, filling three-fourths full.
Bake at 450º for 14 to 15 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.
Meanwhile, prepare Lemon-Cream Cheese Glaze. Drizzle over warm muffins. Garnish, if desired.
*Fresh blueberries may be substituted.
Lemon-Cream Cheese Glaze
1 (3-oz.) package cream cheese, softened
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon vanilla extract
1 1/2 cups sifted powdered sugar
Beat cream cheese at medium speed with an electric mixer until creamy. Add lemon zest and next 2 ingredients; beat until smooth. Gradually add powdered sugar, beating until smooth.
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