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MainRecipesBreakfast | Lemon Blueberry Glazed Muffins

   Lemon Blueberry Glazed Muffins submitted by Karen Johnson
Adapted from Betty Crocker - very yummy.

1) Heat oven to 400 F. Grease bottom of muffin tin.
2) Beat milk, oil, vanilla, egg, and lemon rind in large bowl. Stir in flour, sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter evenly among muffin cups.

3) Bake 20-25 minutes until golden brown. Cool on wire rack. Prepare glaze and drizzle over muffins. Serve.

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v 1 cup milk (lowfat or soymilk work well)
v 1/4 cup vegetable oil
v 1/2 teaspoon vanilla
v rind of 1 lemon grated
v 1 large egg
v 1 cup white flour
v 1 cup whole wheat flour
v 1/3 cup sugar
v 3 teaspoons baking powder
v 1/2 teaspoon salt
v 1 cup fresh, frozen or canned (drained)blueberries

v Glaze:
v 1/2 lemon juice
v powdered sugar

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