Blueberry Lemon Muffins

Maybe I shouldn't even tell you this. You're probably going to hate me.

I have a free source for blueberries. I know. It's too good to be true. A friend generously loads me up with blueberries from her bushes, and I stock my freezer full of them. I must have 30 cups of blueberries waiting to be made into mouth-watering treats. Thanks, Jessica!

The secret to really good muffins is to not over-mix the batter. You want to gently stir it. Don't kill it like you would cake batter, or you're going to have some tough muffins. So, easy does it!

Start by tossing some blueberries with sugar.


Grate a little lemon zest.


Blueberry muffins call for the pretty blue mixing bowl.


Load up those muffin tins.


Help yourself!




Blueberry Lemon Muffins

• 1 3/4 cups all-purpose flour
• 1/4 cup sugar
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 3/4 cup milk
• 1 egg, well beaten
• 1/3 cup vegetable oil
• 1 cup fresh or frozen blueberries
• 2 tablespoons sugar
• 1 teaspoon grated lemon rind

Toss together blueberries and 2 tablespoons sugar; set aside. Sift flour, sugar, baking powder and salt into mixing bowl. Make a well in the center of dry ingredients. Combine milk, egg, and oil and add, all at once, to dry ingredients. Stir quickly with fork, just until dry ingredients are moistened. Gently stir blueberries and sugar into batter along with lemon rind.

Fill greased muffin pan 2/3 full. Bake at 400 degrees for about 20 minutes. While muffins are still warm, top with melted butter and sprinkle with a little granulated sugar.

Love,
Laura Lee