These are a delicious cousin to blueberry cake doughnuts. You get a dense yet fluffy muffin, that has just a hint of spice to compliment the blueberries. The muffin itself has just the right amount of an ever so lightly noticeable tang to enhance the natural sweetness of the blueberries, thanks to the buttermilk and lemon juice. Buttermilk and blueberries were simply made to go together aren’t they? Then that glaze that crowns these muffins – lets just say I want to figure out how to make just the muffin tops of these. I love how it becomes shell-like to give you a sugary, outer crust to bite through into that soft muffin (I’m thinking next time I may try to do a cinnamon glaze too – by simply adding a bit of cinnamon into the glaze mixture). These are breakfast dreams come true (can you tell I love blueberry muffins? Yeah slightly obsessed). Just try not to make these on a daily basis, like I want to. I’m excited to try these in other flavors too, like pumpkin this fall and gingerbread during the Christmas season, mmmm. Banana, lemon poppyseed or chocolate would also be delicious. So many different variations to try. Enjoy!
