When I was a teenager I went blueberry picking with my mother. When we came home with our buckets full of gigantic blueberries, the first thing we made was blueberry pancakes for dinner that evening. The second thing we made were these blueberry muffins. I think they were the first item I learned to bake. I have never deviated from this recipe even though I have looked at many others over the years. They are just sooo good, and they taste like home.
These muffins are so easy to make; no beater is involved. They are made completely by hand. Just measure everything out, whisk together the dry ingredients, whisk the liquids, add the sugared berries, and fill your muffin tins. Bake and be sure to have at least one while they are still warm. I like to have some butter melted and ready when they come out of the oven, and a little cup of sugar. Then I dip or brush butter all over the top of each one, and sprinkle on the sugar. Mmmmm, Mmmmm.
Most likely everyone already has their favorite recipe for blueberry muffins, but I’m sharing mine with you in case you don’t. What makes these muffins a little different from others is the lemon-sugar that coats the berries before they are folded into the batter. Lemon with blueberries is such a wonderful taste combination, and it really works to great advantage in these muffins. Give them a try and compare to others you’ve made.
BLUEBERRY LEMON MUFFINS
Yield: Makes 12 muffins
- 1 3/4 cups all purpose flour
- 1/4 cup sugar
- 2 1/2 tsp. baking powder
- 1/2 tsp. salt
- 3/4 cup milk
- 1 large egg
- 1/3 cup salad oil
- 1 cup blueberries, washed and drained
- 2 Tbsp. sugar
- 1 tsp. grated lemon peel
- 1 tbsp. butter, melted; a little extra sugar for topping
1. Preheat oven to 400*F. Line a muffin pan with paper liners, or grease well.
2. Whisk together the flour, 1/4 cup sugar, baking powder and salt in a mixing bowl.
3. In another smaller bowl, whisk together the milk, egg, and oil.
4. Make a well in the flour mixture and add the egg mixture all at once. Stir quickly just to moisten. There may still be some slumps.
5. Mix together the lemon peel with the 2 Tbsp. sugar, add the damp berries and toss to coat. Stir gently into the muffin batter.
6. Fill the muffins cups–they will be quite full. Bake at 400*F for 25 minutes. Remove from oven when they are golden and test done.
7. While still warm, brush tops with melted butter and then sprinkle with extra sugar.
SOURCE: An old recipe from my recipe box.