Thursday, July 28, 2011

Blueberry Muffins with Lemon

Wow!  These were so yummy.  Another recipe I got from  They had just the right hint of lemon.  I used buttermilk instead of the milk called for because I needed to use it up, as well as fresh blueberries instead of frozen because that is what I had.  Also, I used butter, not shortening.  For the topping, I only made up about half of what is called for and that was plenty, with a little extra to spare.  Scott called these his new favorite muffin - although, he doesn't like blueberries so his were blueberry-less. :)  Totally worth giving a try!

2 cups flour
1/2 cup sugar
3 tsp baking powder
1/2 tsp salt
zest of one lemon
1 egg
1 cup milk
1/2 cup shortening (or butter*)
1 cup frozen blueberries

Topping (this makes extra – you can try cutting it down if you want):
1/2 cup butter, melted
1 Tb lemon juice
1/2 cup sugar

Mix dry ingredients and set aside. Beat egg, milk and shortening. Stir in blueberries. Add dry ingredients and lemon zest. Stir gently to combine. Bake at 375 degrees for 20-25 minutes. Combine butter and lemon juice. While the muffins are still warm, dip the tops in the butter and lemon juice, then dip in sugar. Makes 12 muffins.

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