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Muffins
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Steps:
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1. Preheat your oven to 350 degrees F. Line a muffin pan with paper or foil liners and set aside.
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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.
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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.
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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.
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Lemon Glaze
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Steps:
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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.
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If you wanted a heftier ratio of glaze:muffin, double the recipe and dunk the muffins.
