Blueberry muffins are a breakfast favorite. This recipe is sure to make your family and guest raving about how moist and tasty your blueberry muffins are. The twist to this recipe is using fresh or frozen blueberries and lemon zest…yes, lemon zest.
1 ½ cups all-purpose flour
½ cup sugar
1 ½ teaspoon baking powder
2 pinches of salt
½ cup milk
1/3 cup melted butter
1 cup of fresh or 7/8 cup frozen blueberries
1 to 2 teaspoons of fresh lemon zest (to taste)
Yields 2 dozen muffins or about 5 dozen mini muffins
- Preheat the oven to 350 degrees, and grease muffin pan so muffins fallout when finished baking. Note: be sure to grease muffin pan every time you use it.
- Zest lemon and set aside.
- Use a medium bowl to stir together flour, sugar, baking powder, and salt. Mix thoroughly.
- In a small bowl beat the egg, stir in the milk, and the butter.
- Add the egg mixture to the flour and mix until most of the lumps are gone. Note: make sure when you are done mixing that there are still a few small sized lumps n the batter.
- Mix in lemon zest.
- Gentle mix the blueberries into the mixture.
- Spoon batter into greased muffin cups. Fill muffin cups almost to the top with the
- Back for 20 to 25 minutes until they are
slightly brown and firm enough that the muffin has slightly pulled away from
the muffin cup. Baking time for mini muffins is about 10 to 15 minutes.
- Remove from oven and turn muffin pan upside down, and let the muffins fall on to a cooling rack. If the muffins do not fall out right away, gentle tap the bottom of the upside down muffin tin.
Note: other berries such as strawberries and raspberries