Blueberry Lemon Muffins Recipe
Ingredients
| All-purpose flour - 1 3/4 cups, sifted | ||
| Sugar | 1/4 Cup (16 tbs) | |
| Baking powder | 2 1/2 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| Milk | 3/4 Cup (16 tbs) | |
| Egg - 1, well-beaten | ||
| Blueberries | 1 Cup (16 tbs) (Salad oil - 1/3 cup) | |
| Frozen blueberries | 1 Cup (16 tbs), thawed (Salad oil - 1/3 cup) | |
| Sugar | 2 Tablespoon (Salad oil - 1/3 cup) | |
| Lemon peel | 1 Teaspoon, grated (Salad oil - 1/3 cup) | |
| Butter or margarine - melted | ||
| Sugar | ||
Directions
GETTING READY
1. Grease 2 1/2-inch muffin pans.
2. Preheat oven at 400°.
MAKING
3. Into a mixing bowl sift together flour, the 1/4 CUP sugar, baking powder and salt and make a well in center of the mixture
4. In a bowl combine milk, egg and oil and add all at once to dry ingredients.
5. Stir quickly, just till moistened.
6. In a bowl toss together blueberries and the 2 tablespoons sugar and gently stir into batter along with lemon peel.
7. Fill the greased muffin pans 2/3 full and bake for about 25 minutes.
SERVING
8. Dip warm muffin tops in melted butter or margarine then in a little sugar and serve immediately.
1. Grease 2 1/2-inch muffin pans.
2. Preheat oven at 400°.
MAKING
3. Into a mixing bowl sift together flour, the 1/4 CUP sugar, baking powder and salt and make a well in center of the mixture
4. In a bowl combine milk, egg and oil and add all at once to dry ingredients.
5. Stir quickly, just till moistened.
6. In a bowl toss together blueberries and the 2 tablespoons sugar and gently stir into batter along with lemon peel.
7. Fill the greased muffin pans 2/3 full and bake for about 25 minutes.
SERVING
8. Dip warm muffin tops in melted butter or margarine then in a little sugar and serve immediately.
Chef
