Lemon Blueberry Muffins

My husband, Mike, grew up eating these muffins that his mom would make. Apparently they were the best blueberry muffins he'd ever tasted. What he raved about most was the lemon glaze that you drizzle on top of the muffins. I didn't already have a best ever blueberry muffin recipe, so I gave it a shot. I was not in the least disappointed. These muffins are so light and fluffy, not too sweet, and the lemon adds just a little sour to balance out the sweet. I love them. These muffins need to sit for a little while in the pan before putting them on a wire rack to cool. Otherwise they may fall apart as you're trying to get them out. This recipe should make about 2 dozen good size muffins. I fill my muffin cups full. Don't fill it quite to the brim, but close to it. This way they form a nice muffin top. They freeze really well. I just wrap them individually in plastic wrap and put them in the freezer. I suppose you could put them in a freezer bag, but I would freeze them on a tray first so they don't lose their shape. I'm confident that this is a recipe you will keep. Enjoy!

Lemon Blueberry Muffins

4 cups flour
1 cup sugar
2 tablespoons baking powder
1 teaspoon salt
2 eggs
2 cups milk
1 cup butter (melted)
2 cups blueberries

Topping:
2 tablespoons lemon juice
1/2 cup granulated sugar

Mix flour, sugar, baking powder and salt in a large bowl. Beat eggs in a medium bowl and slowly add melted butter and milk. Add egg mixture to the dry ingredients. Stir until just combined. Fold in blueberries. Fill muffin tins almost full. Bake at 425 degrees for 20 minutes. Makes about 24 medium size muffins.

For the topping, mix together the sugar and lemon juice and drizzle over the muffins.