Glazed Blueberry Muffins

I went blueberry picking last week and have been staring at my fresh blueberries with a question mark on my face since then. What am I suppose to do with so many blueberries besides eating them and turning into this…

So I decided to treat myself with a little rainy Sunday brunch and some glazed blueberry muffins.

Blueberry Muffins

1 1/2 cup blueberries
1/2 tsp salt
2 cups flour
1/3 sugar (add more if you’re not going to make the glaze)
3 tsp baking powder
1/4 cup melted butter
1 tsp vanilla extract
1 cup milk (I use fat free Lactaid)
1 egg (beaten)

Glaze

2 cups powdered sugar
3 tablespoons milk
2 tsp vanilla extract

Preheat oven to 400 degrees.
In a large bowl, mix in all the dry ingredients for the muffins. Then add the blueberries along with the wet ingredients. The mixture will be clumpy, but that’s okay!
Spray muffin pan with cooking spray.
Scoop the muffin mix using a ice cream scoop into the pan and place in to the oven for 20 minutes.
Remove when the muffins are light brown and cooked all the way through.
Place the pan into the fridge to cool while you make the glaze.
In a small bowl, mix the milk and vanilla extract.
In a large bowl, place the powdered sugar and slowly incorporate the milk mixture.
If you think it’s too watery then add more sugar. And if it’s too thick, just add more milk.
After the muffins have cooled, drizzle glaze over them and wait for it to harden a little before eating them. (Or just eat them right then and there.)