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Lemon Blueberry Muffins or Bread Recipe


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     Lemon Blueberry Muffins or Bread

Category   Breakfast - Brunch
Sub Category   Kids
Servings   12
Preptime   20 min.

1 1/2 cups flour
1 ts. baking powder
1/8 tsp. salt
6 tblsp. butter softened
1 cup sugar
2 eggs
1/2 cup milk
2 tsp. lemon zest
1 cup blueberries, tossed with 2 tsp. flour
Lemon Glaze-
1/3 cup sugar
3 tblsp. lemon juice
Combine sugar and lemon juice in small saucepan
Heat until the sugar dissolves, stirring frequently.

Heat oven to 350. Lightly grease a 5x9 loaf pan or 12 muffin tins. Sift flour, baking powder, and salt together. In a separate bow, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time. Add the flour mixture alternately with the milk (begin and end with the flour mixture.)
Fold in the lemon zest and blueberries. Pour into loaf pan or muffin tins. Bake 55 to 60 minutes for bread. Bake 18-25 minutes for muffins. Check with toothpick for doneness.
Pierce the warm bread or muffins with a fork. Pour the warm lemon glaze over the top. Cool in tins or pan for 30 minutes or longer. remove to wire rack to cool completely.

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