Friday, January 28, 2011

Blueberry Lemon Muffins


Some how I had lemons and blueberries in my fridge yesterday. No bread, but I had lemons and blueberries. Guess it is time to go grocery shopping but that is beside the point. I spied this recipe a week or so ago and finally decided to make them. They are heavenly. The recipe only makes 12 so next time I will be doubling it. I substituted butter in place of shortening and I used fresh, not frozen blueberries. I also cut the topping in half and it was still more than enough. For the original recipe check out The Sisters Cafe.
2 c. all-purpose flour
1/2 c. sugar
3 tsp. baking powder
1/2 tsp. salt
zest of one lemon
1 egg
1 c. milk
1/2 c. butter
1 c. blueberries

Topping:
1/4 c. butter, melted
1 1/2 tsp. lemon juice
1/4 c. sugar

Mix dry ingredients and set aside. Beat egg, milk and butter together. (Make sure to warm the milk or it will quickly solidify the butter.) Stir in blueberries. Add dry ingredients and lemon zest. Stir gently to combine. Bake at 375 F. for 20 -25 minutes ( I pulled mine out after about 19 minutes). Combine melted butter and lemon juice. While the muffins are still warm, dip tops in the butter mixture then dip in sugar.

3 comments:

MARIE said...

Those look seriously good!

Amanda said...

i just made these! they made my day :) Thanks! amanda

Mr. and Mrs. Potato Head said...

Jami, I am hooked on these. Ever since having them at your house I have made these numerous times! They are by far my very favorite blueberry muffins. I still can't make them as good as your's were. I think you have that magic touch because everything I've had at your house is just divine!! Ed thinks so too :)