Lemon Blueberry Muffins
These Blueberry Muffins will be sold in the fundraiser in the morning along with coffee for breakfast.
The Blueberry Muffins were moist and bursting with lemony flavour.
- 1 1/2 cups flour
- 1/2 cup granulated sugar
- 2 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 3/4 cup milk
- 1/3 cup melted butter
- juice from 2 lemons
- 1 cup fresh or frozen blueberries (toss with 1 tablespoon flour)
- grated lemon rind from 2 lemons
- 4 tablespoons sugar
Source: South Arm Cooking Club for Seniors
Yield: 12 medium-sized muffins
|In a mixing bowl, sift or mix flour, sugar, baking powder and salt.
In a small bowl, mix egg, milk, juice from lemons and melted butter.
Add liquid ingredients to dry. Stir in blueberries.
The frozen blueberries that Michelle brought had thaw out and made the batter blue.
|Spoon batter into lined muffin tins (3/4 full).Sprinkle topping on muffins.
Bake at 400F for 20 minutes (375 for 15 minutes in convection oven), or until a toothpick inserted into the center of the muffin comes out clean.
Let cool. Wrap individually in plastic wrap if you want to freeze them.