BUTTERMILK BLUEBERRY LEMON MUFFINS
Steps:
- Preheat oven to 375 Muffins tins lined with paper or lightly oiled Using an electric mixer beat the butter until light and fluffy, approx 3 min. Gradually add the sugar and beat for 1 minute longer. Add the eggs one at a time and then the lemon juice, lemon zest and vanilla. The mixture may curdle but that is fine. In a separate bowl, sift dry ingredients. Add the dry to the butter mix alternately with the buttermilk in three additions beginning with flour. When fully mixed, gently fold the blueberries into the batter. Spoon the mix into prepared tin and bake 20 to 25 min or till golden on top. Remove from oven and cool. Make glaze and pour over.
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