Blueberry Vanilla Muffins with Vanilla Brown Sugar Glaze

If you’re searching for a sugar-free, whole grain blueberry muffin – I’m sorry. This is not your muffin. This delicacy is a really a soft, moist cupcake under the guise of a blueberry muffin. This muffin is not a daily eating muffin, but rather a now-and-then treat muffin. It’s a muffin that is so creamy, rich and delectable that you may just call it an undercover blueberry cupcake.

I have to add vanilla to most things, so I’ve done it with this recipe and then made a simple vanilla brown sugar glaze to top this treat off. The result is a delicious, rich blueberry vanilla muffin with vanilla brown sugar glaze. They’re best served warm with a glassful of milk!

Blueberry Vanilla Muffins with Vanilla Brown Sugar Glaze

Adapted from Blueberry Muffins by Real Simple

Yield: 12

Ingredients:

• 3/4 cup granulated sugar
• 1/2 cup butter, melted & cooled
• 1/2 cup milk
• 2 large eggs
• 1 tsp vanilla
• 2 cups all purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups blueberries

• 1/2 cup icing sugar
• 2 Tbsp brown sugar
• 1 tsp vanilla
• 2 Tsp (or more) milk

1. Preheat oven to 375° F. Line 12 muffin cups with paper liners. In a large bowl, whisk together the sugar, butter, milk, eggs and vanilla.
2. Add in the flour, baking powder and salt and stir until blended. Stir in the blueberries (be careful not to over mix them or they’ll turn mushy).
3. Spoon the mixture into the muffin cups.
4. Bake for 20-25 minutes (until a toothpick inserted in the center of a muffin comes out clean). While baking, whisk together the icing sugar, brown sugar, vanilla and milk. Add enough milk to make a “glaze” consistency.
5. When the muffins have cooled for about 10 minutes, drizzle on the brown sugar vanilla glaze. Serve while warm or freeze immediately to thaw and warm for later.