Glazed Blueberry Lemon Mini Muffins

Breakfast has never been my favorite meal. I'm not sure why, but come morning I'm just not all that hungry, nor interested in much. So long as I have an entire pot of coffee (to myself) I'm pretty much good to go.

Brunch, however? Yes. Give me all the brunch items.

I'm not sure what it is, but when I think brunch I think little foods. Like, mini donuts, mini muffins, mini everything. Maybe it's because I want to taste test all the things during brunch.

When the prompt for this month's Foodie for a Year was brunch I immediately knew I'd have to whip up something delicious, and in mini form.

Enter Glazed Blueberry Lemon Mini Muffins. These little morsels have just the right amount of lemon-y tart mixed with the juicy sweetness of blueberries. They're oh-so moist, and the glaze is literally the icing that pulls it all together, and eating one is simply impossible. They also pair well with every imaginable brunch food, and coffee. They go really, really well with coffee.

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Glazed Blueberry Lemon Mini Muffins

by Desiree Macke April-5-2016

Tiny bites of blueberry and lemon bliss.

Ingredients

• 2 cups Flour
• 2/3 cup Sugar
• 1 1/2 tsp Baking Powder
• 1/4 tsp Baking Soda
• 1/2 tsp Salt
• 2 tsp Lemon Zest
• 1/3 cup Melted Butter
• 1 cup Milk
• 3 Tbsp Fresh Lemon Juice
• 1 cup Fresh Blueberries
• 1 tsp Vanilla
• GLAZE
• 1 cup Powdered Sugar
• 2 Tbsp Milk
• 1 Tbsp Fresh Lemon Juice
• 1 tsp Vanilla

Instructions

Preheat oven to 375°.Spray mini muffin tin with non-stick cooking spray (repeat this for each batch).In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, and lemon zest.Stir in butter, milk, vanilla, and lemon juice until just combined. Fold in blueberries.Spoon approximately 1 Tbsp of batter into prepared muffin tin. Should fill each mini muffin cup about 3/4 full.Bake for 5-7 minutes, or until edges just begin to turn golden brown. Allow to cool in muffin tin for 5 minutes before transferring to a wire rack to fully cool. While donuts cool, prep glaze. Stir together powdered sugar, milk, lemon juice, and vanilla until smooth.Dip tops of muffins in glaze. Allow glaze to harden before serving.

Details

Prep time: 20 mins Cook time: 8 mins Total time: 45 mins Yield: Approx. 45

These could also be made with in a standard muffin size. Just up the bake time to about 20 minutes, or until a tooth pick inserted comes out clean.

I also need to be note that this baking adventure was the perfect way to keep Marcus entertained for a solid hour. He was more than happy to be my baking assistant.
Zesting.

Squeezing fresh lemon juice.

He would have zested and juiced a hundred lemons had we had that many. And, for a good week he asked me every single day to zest. I foresee lots of lemon goodies being baked in our house this summer...

Linking up with some lovely ladies for this months Foodie for a Year.

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