Lemon Blueberry Muffins

Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting

 

 

2 cups plus 6 tablespoons flour

2 teaspoons baking powder

1 teaspoon salt

  

3 cups fresh blueberries (about three 4.4-ounce packages)

1 cup whole milk

2 teaspoons vanilla extract

1 teaspoon grated lemon peel

1 cup (2 sticks) butter, room temperature

1 1/2 cups sugar

4 large eggs

 

     Preheat oven to 350°F. Line 24 to 28 cupcake pans. Rinse off blue berries and roll them in a little bit of flour this helps keep them from falling apart when baking. Set aside until you have mixed up other ingredients.               

     Stir in milk, vanilla extract, and grated lemon peel in small bowl. Using electric mixer, beat butter in another large bowl until light and creamy. Gradually add sugar, beating until mixture is light and fluffy. Beat in eggs 1 at a time. Beat in flour mixture alternately with milk mixture in 3 additions each, just until blended. Fold in blueberries. Divide batter equally among pans.

Bake cupcakes until tester inserted into center comes out clean, about 20 minutes. Cool cupcakes on a rack until cool. Then frost with frosting below.

 

Lemon Cream Cheese frosting

 

1 Sticks of  Butter

1 block of Cream Cheese

2 Tsp Vanilla

2 tsp grated lemon peel

3 Tbls lemon juice

2 pounds of powdered sugar.

 

Cream the butter and cream cheese, then add vanilla. Once all that is creamed add powdered sugar slowly until you have added about 1 pound then add lemon juice and lemon peel then continue to add powedered sugar until blended completely and frosting is fluffy. Add to cupcakes.