Blueberry Lemon Muffins
"I got this recipe from ""Enjoy! More Recipes from the Best of Bridge". They are delicious and moist."
- Ready In:
- 40mins
- Ingredients:
- 12
- Yields:
-
12 large muffins
ingredients
- 2 cups flour
- 1⁄2 cup sugar
- 3 teaspoons baking powder
- 1 lemon, rind of
- 1 egg
- 1 cup milk or 1 cup buttermilk
- 1 1 cup frozen blueberries or 1 cup canned blueberries
- 1⁄2 cup butter
- 1⁄2 teaspoon salt
-
Topping
- 1⁄2 cup melted butter
- 1 tablespoon lemon juice
- 1⁄2 cup white sugar
directions
- Preheat oven to 425 degrees F.
- Mix the flour, baking powder, sugar, salt and lemon rind in a large bowl.
- Beat egg in a medium sized bowl, add milk and butter.
- Add wet ingredients to the dry ingredients (the batter will be lumpy).
- Stir in the blueberries.
- Fill muffin pans 2/3 full and bake at 425 for 20 minutes.
- For the topping, combine melted butter and lemon juice.
- In a separate dish, measure out the sugar.
- Take the slightly cooled muffins and dunk top into butter mixture and then into the sugar.
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Reviews
-
It also worked great as bread! Delicious! Just enough zest for a kick! -
Wonderful recipe....but, use the updated version with 1/4 cup butter, 2T lemon juice and 1/2 cup sugar. -
I love the Blueberry Lemon Muffins from the Best of Bridge cookbook. However, a newer version of the cookbook (Best of the Best) updated the ingredient measurements for the topping, which is better than the original. The new version has 1/4 cup melted butter, 2 Tbs. lemon juice, and 1/2 cup sugar. -
The flavors were a nice blend. I made the mistake of putting the berries on top and not mixed into the batter. I did not have success with the topping. The sugar did not stick to the butter dipped muffins and did not melt. Next time I would forget about the dipping into butter and just add a little more lemon juice to the sugar and top while still hot out of the oven. I also would spray the muffins liners with an oil so they would come out of them easier. I will try again. -
#2 It was not said how much salt. I added 1/2 teaspoon salt. #3 It said add milk and butter. It was not said how much butter. I added a 1/2 cup of melted butter. I used a mini-muffin pan and got 48 muffins. They were very light and tasty. My 2nd batch I added a hand full of but dried cranberries plus 3/4 cup of blueberries. [Editor's Note: this recipe was updated on 11/14/02]
RECIPE SUBMITTED BY
Ranikabani
United States
