Lemon Blueberry Muffins with a Lemon Butter Glaze

This butter is pasture butter, non-GMO, and from Finland.  Voi!  Translation: Butter!  But of course.  When, long ago, there was maybe two choices of butter at the grocery store, now there are many.  No doubt you’ve noticed this.  I say give this one a try.  I mean, read up on it.  It’s imported!  That’s reason enough!  (But in all seriousness–the things America passes and Europe pulls from the shelves… we’re pretty far behind.  Slow and steady does not win this particular race, America.)

So, once you’ve made your muffins, if you’re feeling crazy, you can do as I did and make a lemon-butter glaze to pour over top of it once those muffins have cooled.  And then, if you’re feeling even crazier, cut that muffin open and put a big pat o’ butter inside it too.  So, let’s see.  That’s butter in the batter, butter on the muffin, and butter in the muffin at the very end.  Now we’re talking.

Lemon Blueberry Muffin with a Lemon Butter Glaze
(inspired by this recipe; I changed it a bit and added the lemon.)

1 egg yolk
1 egg
1/2 cup milk
1/2 cup maple syrup
1 t vanilla
7 T salted butter, melted
1 1/2 c flour
2 t baking powder
pinch of salt
2 cups blueberries (I used frozen)
zest of one lemon

Glaze:
3 T butter
1 1/4 cup powdered sugar
juice of one lemon

Preheat the oven to 375 degrees.  Mix your eggs, milk, syrup, vanilla, and melted butter.  Add your flour, baking powder, and salt.  Stir.  Rinse the blueberries (if using frozen) until the water runs mostly clear (genius tip from Pinch of Yum; that way your batter doesn’t turn blue.).  Fold the blueberries into the batter.  Dole out batter into greased muffin tin.  Put in oven for 20 minutes.  Let cool.  To make glaze, melt the butter in a saucepan.  Add the lemon and stir until combined.  Add powdered sugar and whisk consistently until all clumps are gone.  You can add more sugar if it’s too runny, add more lemon juice if it’s too thick.  Drizzle over the cooled muffins.  Then, you cut that muffin open and you put more butter inside it, you hear?!