Lemon Blueberry Muffins

• Muffins
• 1 stick of unsalted butter (room temperature)
• 3/4 cup granulated sugar
• 1/3 cup milk
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon pure almond extract
• the zest of 1 lemon
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 to 1 1/2 cups of fresh blueberries
• Lemon Glaze
• Ingredients:
• 1 Lemon
• 1/8 tsp. almond extract
• 1/2 - 1 cup of confectioner's sugar
• *This recipe is not precise, as you will have to judge the consistency from the amount juice your lemon gives.

1. Muffins
2. Steps:
3. 1. Preheat your oven to 350 degrees F. Line a muffin pan with paper or foil liners and set aside.
4. 2. In a medium bowl, cream the butter and sugar together adding the eggs one at a time. Once thoroughly mixed, add the milk, vanilla, almond extract, and lemon zest mixing until combined.
5. 3. Whisk together flour, baking powder, and salt in a medium bowl. Add milk mixture to the flour mixture and stir to combine. When the flour is almost fully mixed (about 95% there), fold in the blueberries. Divide batter among prepared muffin cups, you should get 12 muffins.
6. 4. Bake muffins for 18 to 20 minutes until golden and crisp and a skewer inserted into the center of a muffin comes out clean. Cool muffins in the pan for 15 minutes before removing.
7. Lemon Glaze
8. Steps:
9. Juice your zested lemon into a small bowl, add the almond extract and stir. Add the confectioner's sugar, starting with 1/2 a cup, then adding a tablespoon at a time, stirring to combine with each addition. When your glaze is thickened, but drips in ribbons from your spoon, drizzle over the muffins.
10. If you wanted a heftier ratio of glaze:muffin, double the recipe and dunk the muffins.

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Taken from www.epicurious.com/recipes/member/views/lemon-blueberry-muffins-51785611 (may not work)