I own a pair of hot pink tights.
Yesterday I wore my hot pink tights. I wore them to class. Then I wore them home. Then I wore them while baking these muffins.
I call them my disco tights.
Because they are flashy. (No. Not tacky. Flashy.)
And because for some reason, when I wear them, a disco ball suddenly appears above my head. And follows me wherever I go.
And starts playing Girls Just Wanna Have Fun twenty-three minutes past every hour. You would think I would have stopped wearing them by now.
But. Did having Cyndi Lauper blaring in the background make them taste better?
I’m not comfortable saying that it didn’t.
I’ve made quite a few blueberry muffins in the past. What I like about these is that (a) they only call for 3 tbsp of butter, (b) they call for cinnamon, and (c) they are not overly sweet. Meaning that they actually are perfect for breakfast (in bed) and are not really just cupcakes-in-disguise. Although I would definitely recommend topping them with lemon glaze, as I did here. It really makes them pop. And is probably what convinces you that you should have seconds. Or thirds. Not that I ever really need much convincing.
Lemon-Glazed Blueberry Muffins
Makes 8 large or 12 medium muffins, adapted from Bittman’s How To Cook Everything
For the muffins:
3 tbsp melted butter
2 cups flour
1/2 cup sugar
1/2 tsp salt
3 tsp baking powder
1 tsp cinnamon
1 cup almond milk
1/2 tsp lemon zest
1 cup fresh or frozen blueberries (I used blueberries that I had thrown in the freezer last summer. I think I had wanted to make a blueberry pie at the time. But then I forgot where I put the blueberries. I obviously was not wearing my pink tights at the time.)
1. Preheat the oven to 400. Line a muffin tin with paper liners or grease.
2. Mix together the dry ingredients in a bowl. Beat together the egg, milk, butter, and lemon zest. Make a well in the center of the dry ingredients and pour the wet ingredients into it. Using a large spoon or rubber spatula, combine the ingredients swiftly until all the dry ingredients are moistened. The batter WILL be lumpy. Stir in the blueberries.
3. Spoon the batter into the muffin tins. Bake 20-30 minutes, or until a toothpick inserted comes out clean. Remove from the oven and let rest for 5 minutes before taking them out of the tin.
For the lemon glaze:
1/4 cup freshly squeezed lemon juice
1/4 cup water
3 cups confectioner’s sugar
Mix together until glaze reaches the consistency of maple syrup. Put into a bowl. Dip muffins into glaze.
Eat the leftover glaze with a spoon. While dancing. Around your kitchen. In pink tights. (Hey, you’ve gotta burn off the calories somehow!)
This is my submission to this week’s I Heart Cooking Clubs, the theme of which is Breakfast In Bed!