I have a ton of blueberry muffin recipes bookmarked but I was looking for an easy one and I found one at Mom's Fridge that turned out very well.
I didn't have a lemon so I skipped the zest. Next time I will add some extract; vanilla, lemon, almond; something to kick up the flavor a notch.
2 cups all-purpose flour
3/4 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
2 beaten eggs
3/4 cup milk
1/2 cup melted butter (no substitutes)
1 tablespoon finely shredded lemon peel
1 cup fresh or frozen blueberries, thawed
sugar for topping
Preheat oven to 375 degrees F. Put muffin papers in 12 regular size muffin pan cups. Set aside.
Stir together flour, the 3/4 cup sugar, baking powder and salt in a medium mixing bowl. Make a well in the center of dry mixture; set aside.
Combine eggs, milk, butter, and lemon peel; add all at once to the dry mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries.
Spoon batter into prepared muffin cups, filling each almost full. Sprinkle tops with sugar. Bake in preheated oven 15-20 minutes or until golden. Cool in muffin cups on wire rack 5 minutes. Remove from muffin cups. Makes 12.
I didn't have a lemon so I skipped the zest. Next time I will add some extract; vanilla, lemon, almond; something to kick up the flavor a notch.
2 cups all-purpose flour
3/4 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
2 beaten eggs
3/4 cup milk
1/2 cup melted butter (no substitutes)
1 tablespoon finely shredded lemon peel
1 cup fresh or frozen blueberries, thawed
sugar for topping
Preheat oven to 375 degrees F. Put muffin papers in 12 regular size muffin pan cups. Set aside.
Stir together flour, the 3/4 cup sugar, baking powder and salt in a medium mixing bowl. Make a well in the center of dry mixture; set aside.
Combine eggs, milk, butter, and lemon peel; add all at once to the dry mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries.
Spoon batter into prepared muffin cups, filling each almost full. Sprinkle tops with sugar. Bake in preheated oven 15-20 minutes or until golden. Cool in muffin cups on wire rack 5 minutes. Remove from muffin cups. Makes 12.
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