(A portion of the blueberries is mashed, to make these muffins very blue.
Ingredients:
- 1/4 cup butter, softened
- 2/3 cup sugar
- 1 teaspoon finely grated lemon peel
- 1 egg
- 1/2 teaspoon vanilla
- 1 1/4 cups blueberries
- 1 cup plus 2 tbsp cake flour, sifted
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup milk
- 1/4 cup chopped pecans, optional
- Topping:
- 1 teaspoon sugar mixed with 1/8 teaspoon ground cinnamon or ground nutmeg
Preparation:
Preheat oven to 375°. In large bowl, cream butter, sugar, and lemon until
light, about 4 to 5 minutes. Beat in egg and vanilla. Mash 1/4 cup of the blueberries and beat into batter. Whisk together flour, baking powder and salt.
Fold dry ingredients into batter, a little at a time, alternating with milk. Fold in remaining 1 cup blueberries and the pecans, if using. Spoon into 8
paper lined muffin cups.
Sprinkle each muffin with the sugar and spice mixture.
Bake until muffins spring back when lightly touched, about 20 to 25 minutes.
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Sprinkle each muffin with the sugar and spice mixture.
Bake until muffins spring back when lightly touched, about 20 to 25 minutes.
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Filled Peanut Butter Muffins
Cranberry Pumpkin Muffins
Date Muffins
Quick Cranberry Muffins
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Surprise Muffins
Strawberry Muffins
Pineapple Muffins
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Lemon Muffins
Raisin Bran Muffins
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Blueberry Muffins II
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Blueberry Muffins III
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