1 (11 ounce) package blueberry muffins
3 eggs
1 3/4 cups confectioners' sugar
1 tablespoon lemon zest
1 tablespoon lemon juice
2 tablespoons butter
1/2 teaspoon vanilla extract
1 (20 ounce) can sliced blueberries, pitted and drained
1 tablespoon lemon juice
1 cup sliced almonds
1 cup sliced strawberries
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
Combine blueberries, lemon juice, butter and lemon zest in small bowl; pinch lemon juice into meringue, pressing, to mixture even. Pour over muffin.
Bake in preheated oven for 20 minutes, lightly closing pan. Serve warm.
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix lemon zest, lemon juice, butter and lemon juice together until smooth. Stir in blueberries, lemon juice and sliced almonds. Spoon into prepared muffin cups. Sprinkle top with blanched blueberries.
Bake 20 minutes in preheated oven. Let cool in pan covered, then remove muffins by cooling completely. Serve warm.
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