Blueberry Muffins with Lemon-Cream Cheese Glaze

Ingredients

• 1 tablespoon double-acting baking powder 
• 2 cups blueberries frozen
• 0.5 cup butter melted
• 1 serving lemon-cream cheese glaze 
• 3 large eggs 
• 1 tablespoon flour all-purpose
• 3.5 cups flour all-purpose
• 1 serving lemon zest 
• 1.5 cups milk 
• 1.5 teaspoons salt 
• 1 cup sugar 

Equipment

• oven
• whisk

Directions

1. Preheat oven to 45
2. Stir together first 4 ingredients.
3. Whisk together eggs and next 2 ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Toss blueberries with 1 Tbsp. flour, and gently fold into batter. Spoon mixture into 1 1/2 lightly greased 12-cup muffin pans, filling three-fourths full.
4. Bake at 450 for 14 to 15 minutes or until lightly browned and a wooden pick inserted into center comes out clean. Immediately remove from pans to wire racks, and let cool 10 minutes.
5. Meanwhile, prepare Lemon-Cream Cheese Glaze.
6. Drizzle over warm muffins.
7. Garnish, if desired.
8. *Fresh blueberries may be substituted.