Special Edition: Food Kyle's been begging for (this time) aka Glazed Lemon Zucchini Bread

Once in a while, my husband sends me recipes with strong encouragements to try it. The following is a recipe he "encouraged" me to make from Lil Luna (http://lilluna.com/glazed-lemon-zucchini-bread/). I modified it for his "on the go" lifestyle, by making muffins instead of a loaf.

• 2 cups cake flour

• 1/2 tsp. salt

• 2 tsp. baking powder

• 2 eggs

• 1/2 cup canola oil

• 1 1/3 cups sugar

• 2 TB lemon juice

• 1/2 cup buttermilk

• zest of 1 lemon

• 1 cup grated zucchini

Glaze:

• 1 cup powdered sugar

• 2 TB lemon juice

• 1 TB milk

1. Mix flour, salt and baking powder in a medium bowl and set aside.
2. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
3. Fold in zucchini until it is mixed well.
4. Add dry mixture to the wet mixture and blend all together until well combined.
5. Pour batter into greased muffin pan.
6. Bake at 350 for 20 minutes.
7. While still warm, make glaze and spoon over the bread.

Clearly, the recipe was a win in this house! Thank you Lil Luna!

Alaskan Blueberry Cream Cheese Muffins

Previous blueberry muffin recipes I've used have not done justice to the delicious Alaskan Blueberries so I've been in search for the perfect recipe. After trying this recipe, I think I found it! The not so secret ingredient is..... cream cheese!

I find the Alaskan blueberry to be.... not nearly as sweet as the ones you buy in the stores. Sweetly tart might be a fun way to describe them! I wanted an extra sweet muffin recipe to balance the flavors. Thank you Food.com for helping me with this recipe!

Sorry no pictures this time but I'll add some next time I bake them! :)

Alaskan Blueberry Cream Cheese Muffins

1 cup Alaskan Blueberries (preferably frozen so it's easier to mix)

2 cups flour, divided

3/4 cup sugar

1 1/2 teaspoons baking powder 

Dash of salt

4 ounce cream cheese, soften

3 teaspoons lemon juice

2 teaspoons vanilla extract

1/4 cup butter

1/2 cup milk

2 eggs

1. Preheat the oven to 400 degrees

2. In a mixing bowl, mix the cream cheese, lemon juice, and vanilla until smooth.Then add eggs

3. Mix the blueberries and 2 tablespoons of flour in a bowl and set aside.

4. Combine all dry ingredients in another bowl, including the remaining flour. Then pour into cream cheese mixture.

5. Add butter and milk to the mixing bowl. Then fold in the blueberries.

6. Fill in muffin pans about 2/3 full.

7. Bake for 14-18 min or until lightly browned.

8. Remove from the pan immediately.