Lemon-Blueberry Muffins

 

2/3 cups fresh blueberries
lemon
(grate rind then squeeze juice over rind)
2 cups all purpose flour
1/3 cup sugar
1 tbs. Baking soda
tsp. Salt
1 egg
1 cup milk
1 tbs. Butter or margarine

In a large mixing bowl, combine flour, sugar, baking soda, and salt. In a medium-mixing bowl beat eggs with milk. Add the lemon juice and grated rind to the egg mixture. Add the egg mixture to the flour mixture, stirring only to moisten flour.
Fold in blueberries. Fill greased cups of a muffin pan 1/3 full and bake in preheated oven @400 degrees for about 20 to 25 minutes.

Yields 12 regular size muffins or 6 Texas size muffins.

 

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