Blueberry Muffins with Lemon Glaze
- 1¾ cups all-purpose flour
- ¼ cup natural bran
- 1 cup packed brown sugar
- ¾ tsp baking soda
- ½ tsp salt
- 1 lemon, zested and juiced
- 1 egg
- 1 cup plain yogurt (not fat free)
- ¼ cup canola oil
- 1 tsp vanilla
- 1 cup frozen or fresh blueberries
- ½ cup icing sugar
- Preheat oven to 350 ℉.
- Grease muffin pan well or use paper liners.
- Whisk together the first 5 dry ingredients in a large bowl.
- In another bowl whisk together the zest of the lemon,egg,yogurt,oil and vanilla.
- Add the liquid ingredients to the dry ingredients.
- Mix together just until streaks of flour are still showing and then stir in the berries.
- You want to have just a few stirs with the berries so that the dough doesn't turn purple.
- Fill muffin tins ¾ full.
- Bake for 20-22 min just until a toothpick inserted in the middle comes out clean.
- Let cool in pan on rack for 10 min, then remove from pan and place on rack to complete cooling.
- Make the glaze: Mix together 2 tbsp of lemon juice and add enough icing sugar just to make a glaze that pours off a spoon.
- Drizzle over cooled muffins.
Recipe by Chateau Elma at https://www.chateauelma.com/blueberry-muffins-with-lemon-glaze
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