From Granny's collection
Super Blueberry Lemon Muffins
Ingredients
- 2 cups flour
- 1/2 cup sugar
- 1 cup milk
- 1 cup fresh, frozen or canned blueberries
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, melted
- Rind of 1 lemon
- 1 egg
- 1/2 cup melted butter
- 1/2 cup white sugar
- 1 tablespoon lemon juice
Directions
- Mix the flour, sugar, baking powder, salt, and lemon rind in a large bowl.
- Beat the egg in a medium bowl; add the milk and butter.
- Add the egg mixture to the dry ingredients and stir just until mixed; the batter will be lumpy.
- Stir in the blueberries.
- Fill muffin pans two-thirds full and bake at 425°F for 20 minutes.
- For the topping, combine the melted butter and lemon juice.
- Put the sugar in a separate dish.
- Dip the tops of slightly cooled muffins into the butter mixture and then into the sugar.
Read the transcription as written
Super Blueberry Lemon Muffins 2 cups flour 1/2 cup sugar 1 cup milk 1 cup fresh, frozen or canned blueberries 3 tsp. baking powder 1/2 tsp. salt 1/2 cup butter melted Rind of 1 lemon 1 egg Topping: 1/2 cup melted butter 1/2 cup white sugar 1 tbsp. lemon juice Mix flour, sugar, baking powder, salt and lemon rind in large bowl. Beat egg in medium sized bowl, add milk and butter. Add egg mixture to dry ingredients. Stir until just mixed. (Batter will be lumpy.) Stir in blueberries. Fill muffin pans 2/3 full and bake at 425°F for 20 minutes. Topping: Combine melted butter and lemon juice. Measure sugar in separate dish. Take slightly cooled muffins and dunk top into butter and then sugar. Bethany Lutheran Tilley, Alberta