Back to Baking

This morning I felt I NEEDED to do something other than read. I looked up an older recipe I have made many times and checked out my supplies. Yes! I had everything to bake Blueberry Lemon Muffins. Thank goodness the little old hand mixer will be used and the cleanup will be easier as well.  Here is the tried and true recipe.

  

                       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 teaspoon lemon zest

  1 cup fresh blueberries. If frozen, thaw and drain.

  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 baking only 6 large ones, bake for about 30 minutes. No longer. Remove from pan   before completely cooled.