Blueberry Patch Muffins Recipe
Ingredients
| Blueberries | 1 Cup (16 tbs) | |
| Topping | 1 Tablespoon | |
| 1 teaspoon grated lemon rind | ||
| All purpose flour | 2 Cup (16 tbs), sifted | |
| Batter | 1/3 Cup (16 tbs) | |
| Baking powder | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Egg | 1 , Well beaten | |
| Milk | 1 Cup (16 tbs) | |
| Butter/Margarine | 1/4 Cup (16 tbs), melted | |
Directions
1. Pick over blueberries; wash; spread on paper toweling to drain, then shake gently to dry well. Reserve for Step 4.
2. Combine the 1 tablespoon sugar and lemon rind in cup; reserve.
3. Sift flour, the 1/3 cup sugar, baking powder and salt into medium-size bowl.
4. Combine egg, milk and melted butter or margarine in small bowl; add all at once to dry ingredients; stir quickly and lightly just until liquid is absorbed (batter will be lumpy); gently fold in blueberries.
5. Spoon into 12 medium-size, greased, muffin-pan cups, filling cups two-thirds full; sprinkle reserved lemon-sugar over.
6. Bake in hot oven (425°) 20 minutes, or until golden-brown; remove from pan at once; serve hot.
2. Combine the 1 tablespoon sugar and lemon rind in cup; reserve.
3. Sift flour, the 1/3 cup sugar, baking powder and salt into medium-size bowl.
4. Combine egg, milk and melted butter or margarine in small bowl; add all at once to dry ingredients; stir quickly and lightly just until liquid is absorbed (batter will be lumpy); gently fold in blueberries.
5. Spoon into 12 medium-size, greased, muffin-pan cups, filling cups two-thirds full; sprinkle reserved lemon-sugar over.
6. Bake in hot oven (425°) 20 minutes, or until golden-brown; remove from pan at once; serve hot.
Chef
