Lemon Blueberry Muffins With Lemon Drizzle

Lemon Blueberry Muffins With Lemon Drizzle

Ingredients

• 1 (18.9-ounce) package blueberry muffin mix
• 3 / 4 cup whole milk
• 1 large egg
• 1 teaspoon grated lemon zest
• 2 / 3 cup confectioners' sugar
• 1 tablespoon fresh lemon juice

Method

Lightly mist 12 muffin cups with no-stick cooking spray (you'll need one 12-muffin tin or two 6-muffin tins) or line them with paper muffin cups. Set muffin tins aside.

Rinse blueberries from the muffin mix with cold water, then drain them well and set aside. Place muffin mix, milk, egg and lemon zest in a large mixing bowl and stir with a wooden spoon until ingredients are moistened, about 50 strokes. Fold blueberries into batter until they are just incorporated. Spoon batter into prepared muffin cups, filling them 2 / 3 full.

Bake muffins in preheated 400-degree oven 18 to 22 minutes until they are golden brown and a toothpick inserted in center of one comes out clean. Remove muffin tins from oven and place them on a wire rack to cool 10 minutes.

Invert muffins onto rack (if muffins baked directly in the tin, run a sharp knife around the edges of the muffins first) and let continue to cool while you prepare the lemon drizzle.

Place confectioners' sugar and lemon juice in a small bowl and stir to combine. Drizzle glaze over muffins, then transfer them to a platter and serve. Makes 12 muffins.