Now, I know that these are rather an indulgent little treat, but, we’ve been good lately, haven’t we? I for one have been following that rigid beginning of the year diet, and have seen substantial results. So, I decided that me, you, and every other dieter out there deserved a little, glazed, freshly baked reward. These Lemon-Blueberry muffins are moist, cakey, and deliciously tangy-sweet. As for the health benefits, they are low-sodium, and topped with a simple glaze instead of a creamcheese-and-butter packed icing. Now, I love thick, creamy icings just as much as the next girl, but…..they are WAY too friendly with calories. Meaning, one serving of buttercream icing adds hundreds of calories to an already indulgent baked good. So, the moral of this story is, only eat thick and creamy icings when you are feeling especially good about yourself. I intend to feel especially good about myself when my birthday comes up in a few weeks, but, until then, its slim pickings. On completely different topic, are any of you college students feeling buried under the weight of your studies? I am already worn out, and the semester isn’t even half over! This is bad! I’ve got to find a way to get some energy! Anyway, the struggle is real people, the struggle is real. Without further ado, let’s talk about muffins.
Lemon-Blueberry Muffins: 2 cups unbleached all-purpose flour, 1 cup organic sugar, 1 cup evaporated milk (room temperature), 2 eggs, 1 stick softened butter, 1/4 cup lemon juice, 1 tbsp. lemon zest, 1 cup fresh or frozen blueberries, 1 1/2 tsp. baking powder, 1/2 tsp. sea salt.
Glaze: 1 cup powdered sugar, 2-3 tbsp. evaporated milk.
Preheat you oven to 350 degrees. In the bowl of your stand mixer, using the paddle attachment, beat together the butter and sugar until fluffy. Add the eggs one at a time, beating after each addition. Now add the milk. lemon juice, and lemon zest. Mix until just combined. In a separate, medium sized mixing bowl, whisk together all of the dry ingredients. Add these to the wet mixture, mix until just combined. Remove the mixer bowl from the stand. Fold in the blueberries with a rubber spatula.
Line a muffin tin with cupcake liners. Using an ice cream scoop, fill the liners with the muffin batter until all the batter is gone. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. While the muffins are baking, whisk together the powdered sugar and milk in a small bowl. Set aside. When the muffins are done, let them cool for five minutes, then drizzle the glaze evenly over each muffin. Most importantly, enjoy!