MMMMMMuffins!

A few months back, our daughter brought us a 2.5 lb. bag of frozen blueberries. It sat in the freezer until this morning when the mood to bake struck.  I found a recipe I had saved but never used and was in a daring frame of mind, as I'm not crazy about blueberries.  These particular berries are cultivated at Peterson Farms in Shelby MI. Michigan is the nation's leading producer of cultivated blueberries. Fresh frozen cultivated blueberries can be enjoyed all year long. 

I must say that they are REALLY tasty and moist. 

Please click on image to be inspired to bake 

As I write there are only 3 left! I must save one for my brother who brings me venison. We each had a morning snack and one is packaged for the trash collector/driver who comes today. 

RECIPE

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Very Blueberry and Lemon Muffins

1 3/4 cups all-purpose flour

2/3 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 egg

3/4 cup milk

1/4 cup butter, softened

2 tablespoons lemon juice

2 teaspoons lemon zest

1 cup blueberries (if using frozen blueberries, thaw and drain first)

extra sugar and lemon zest for the tops

Combine the flour, sugar, baking powder, and salt in a mixing bowl. Add the egg, milk, butter, lemon juice, and zest.

Stir to combine–the batter should be lumpy. Don’t mix it too hard. Muffin batter doesn’t like that. Gently fold in blueberries. Lightly grease muffin cups or use paper liners. Fill each cup about 2/3 to 3/4 full. *This should make 12 muffins. Sprinkle extra sugar and lemon zest on the tops.

Bake at 400°F for about 20 minutes or until golden. 

*If making only 6 large ones, bake for about 30 minutes (no longer) and remove from pan before completely cool.