by Kelly J. Larson

Today I made bakery-style glazed lemon blueberry muffins that my family cheerfully approved of. Tasty regular-sized muffins puff up well and are soft and fruity, packed with vitamin C. I used formed paper muffin liners, which can be made without an actual muffin pan.Lemon Blueberry Muffins

• 2 eggs
• 1 cup sugar
• 1 cup sour cream
• 1/2 cup olive oil
• 1 teaspoon vanilla
• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 lemon, zested and juiced
• 1-1/2 cups fresh blueberries

Preheat oven to 400° F degrees. Beat eggs and sugar on high for 5 minutes. Stir in sour cream, oil and vanilla. In separate bowl, mix flour, baking powder and salt together. Add to wet ingredients, but do not over mix. Carefully stir in the zest, juice and blueberries with a large, heaping scoop. Divide batter evenly among 12 to 15 muffin paper liners. Bake for 20 to 25 minutes or until lightly golden on top. Cool completely before adding glaze.

Lemon Glaze

• 1/2 lemon, juiced
• 1 cup powdered sugar
• Add fresh lemon juice to the powdered sugar and a tiny bit of water until you get the desired consistency to drizzle over lemon blueberry muffin tops.
• Makes 12 to 15 muffins, 201 to 251 calories each.