Who doesn’t love blueberry muffins? And perfect for someone with an egg allergy. I discovered this by mistake.
2 cups flour
2/3 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup milk
1/2 cup melted, browned butter
1 cup fresh blueberries
Zest of one lemon
Juice of one lemon
1/2 cup of powdered sugar
2-3 teaspoons of milk
Melt and brown butter and put aside. In a large mixing bowl, sift together the flour, granulated sugar, baking powder, zest, and salt. Toss in blueberries.
In a separate bowl, stir together the milk, lemon juice, and melted butter until well combined.
Pour the wet ingredients into the dry ingredients and stir with a spoon or rubber spatula until just combined. The batter will be lumpy. Do not over-mix or the muffins will become tough. Refrigerate for 20 to 30 minutes.
Preheat the oven to 425 degrees F. Line a muffin tin with muffin liners or spray with nonstick spray.
Divide the batter evenly between the 12 muffin cups using small ice cream scoop.
Bake at 425 F for about 10 minutes, lower oven to 350 and bake for additional 10-12 minutes until a toothpick inserted in the center comes out with moist crumbs.
Once cooled, make icing by whisking together powdered sugar and milk until smooth. Drizzle on top of muffins.