Thursday, August 12, 2010

Wicked Good Blueberry Muffins

'Tis the season for fresh blueberries, and I recently made these wicked good blueberry muffins. It's a fairly standard muffin recipe, but the fresh blueberries make all the difference. The little bit of lemon peel adds an extra something to them, as well.

Blueberry Muffins
1/3 cup sugar
1 3/4 cup all purpose flour
2 1/2 tsp baking powder
3/4 tsp salt
1 beaten egg
3/4 cup milk
1/3 cup oil
3/4 cup fresh blueberries
1 tsp finely shredded lemon peel

In a large mixing bowl, stir together the flour, sugar, baking powder and salt. In a separate bowl, combine the egg, milk and oil. Add egg mixture all at once to the flour mixture.

Stir until just moistened; add blueberries and lemon peel and fold into batter.


Line muffin pans with paper cups (I just sprayed my pans with cooking spray), fill 2/3 full. Bake in a 400 degree oven for 15-20 minutes or until golden.


2 comments:

Danni said...

They don't come out dry? I just made a batch with nearly exact measurements & used fresh blueberries, yet they were super dry!

larsinnh said...

No, these were fine. Although, I did take them out at 18 mins, because our oven runs hot. Did you leave them in too long? Another tip is that if you have an empty spot in the muffin tin, fill it halfway with water. That helps to keep them moist while baking. (Guess who told me that tip...ROB!) lol

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