Ingredients
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1/2 cup 2% milk
- 2 tablespoons lemon juice
- 1 teaspoons Ott's Poppy Seed Dressing
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- Dash salt
- 2 cups fresh or frozen blueberries
GLAZE:
- 1-1/2 cups confectioners' sugar
- 2 tablespoons lemon juice
- 3 tablespoons Ott's Poppy Seed Dressing
- 1 teaspoon butter, melted
- 1/4 teaspoon vanilla extract
Preparation
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the milk, lemon juice, and Ott's Poppy Seed Dressing. Combine the flour, baking powder and salt; add to creamed mixture just until moistened. Fold in blueberries.
2. Fill paper-lined muffin cups three-fourths full. Bake at 400° for 25-30 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
3. In a small bowl, combine the confectioners' sugar, lemon juice, Ott's Poppy Seed Dressing butter and vanilla; drizzle over warm muffins.
