Monday, August 15, 2011

Blueberry Muffins with Lemon Poppy Seed Glaze

You're excited, aren't you? Oh. you're not? Well, you should be.

Because these muffins are going to make you some new friends.

Bring them to work. Bring them to church. Hand them out to strangers. It is scientifically proven that glaze makes muffins 24.8 times better.

Put a muffin on a pretty plate and give it to your husband who couldn't really care less that it's on a pretty plate. Hot coffee is also a plus. Also, feel free to rub it in his face that he thought lemon poppy seed glaze was not a good idea, when in fact it was a totally delicious idea. (Completely hypothetical situation here)

Ok. down to business. Here's the recipe:

for muffins
2 cups flour
1 tbsp baking powder
1/2 tsp salt
2 eggs
1 cup milk
1/3 cup sugar
1/3 cup butter, melted
1 tsp vanilla
1 1/2 cups fresh blueberries

for glaze
1/4 cup fresh lemon juice (about 2 small lemons)
1 tsp vanilla
1 1/4 cup powdered sugar
1/2 tbsp poppy seeds

Preheat oven to 400 degrees. Grease cups of standard muffin tin.

In large bowl, stir together flour, baking powder and salt. In separate bowl,  whisk together eggs, milk, sugar, butter and vanilla until well combined. Add wet ingredients to dry mixture and fold together just until moistened. Lumps are ok! Overmixing will result in tough muffins. Fold in blueberries. Divide batter evenly among muffin cups. Bake for about 18-20 minutes, or until toothpick inserted in center comes out clean.

Let muffins cool for about 5 minutes.

Meanwhile, stir together lemon juice, vanilla, powdered sugar and poppy seeds until smooth. Use butter knife to loosen edges of muffins and transfer to rack positioned over a cookie sheet. Spoon glaze over warm muffins. Let harden slightly, then add second layer of glaze. You're done!

{Recipe adapted from Joy of Cooking}

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