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.
Glazed Blueberry Lemon Mini Muffins
Tiny bites of blueberry and lemon bliss.
- 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
- 1 cup Powdered Sugar
- 2 Tbsp Milk
- 1 Tbsp Fresh Lemon Juice
- 1 tsp Vanilla
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.
DetailsPrep time: Cook time: Total time: 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.
Linking up with some lovely ladies for this months Foodie for a Year.