Yesterday was my dear friends birthday and her one request from me was to make her homemade muffins. I just cant say no to such a request. So these muffins are for you Tami Sue - Happy Birthday!
This is the first time I have ever made Blueberry Lemon Muffins and I am SUPER glad I did. They are delicious. A wonderful combination of sweet and tart. Can I say "yummy!"
What I choose to bake is normally dictated by what I have in the fridge and in the pantry. Yesterday my neighbors gave me a bunch of lemons off their tree and I had blueberries in the fridge, so Blueberry Lemon Muffins was what I created.
Also, when ever I bake I always make two batches because I tend to give half away. My neighbors always get a couple of whatever I bake because they give us their coupons out of the Sunday newspaper and well they lent us the toilet plunger - thanks guys! (If you haven't read my post The Toilet Master..check the archives...pretty funny story)
I adapted the recipe from the blog The Sisters Cafe. The only thing I changed from the recipe below was the sugar - I used half brown sugar because I love the taste brown sugar gives to baked good. Enjoy!
2 cups flour
1/2 cup sugar
3 tsp baking powder
1/2 tsp salt
zest of one lemon
1 egg
1 cup milk
1/2 cup shortening (or butter*)
1 cup blueberries
Topping (this makes extra – you can try cutting it down if you want):
1/2 cup butter, melted
1 Tb lemon juice
1/2 cup sugar
Mix dry ingredients and set aside. Beat egg, milk and shortening. Stir in blueberries. Add dry ingredients and lemon zest. Stir gently to combine. Bake at 375 degrees for 20-25 minutes. Combine butter and lemon juice. While the muffins are still warm, dip the tops in the butter and lemon juice, then dip in sugar. Makes 12 muffins.
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