As you may know, I generally post one recipe per month. Thus far I’ve shared recipes for cakes, cookie bars, brittle, cookies, and cake balls. This month? Something different: muffins! These blueberry-lemon muffins would be a wonderful addition to a Mother’s Day breakfast or brunch, but are delicious any day of the year.
I received this recipe from a co-worker ages ago, and was happy to pull this recipe out to share with you, dear readers. They’re delicious, and when I baked a batch the other day to photograph hubby pronounced them “zangy”. He frequently invents new words, and this was his way of combining “zesty” and “tangy”. Must be the citrus!
Blueberry-Lemon Muffins
Yield: 18 large muffins or 36 small muffins
Ingredients:
2 ½ cups all-purpose flour
1 tablespoon baking powder
1 ½ teaspoons salt
½ cup sugar
2 eggs
1 cup milk
2/3 cup cooking oil
1 ½ cups fresh or frozen blueberries (I used frozen)
½ tablespoon lemon zest
Glaze:
4 tablespoons butter
½ cup sugar
Directions:
Grease muffin tins, and preheat the oven to 400 degrees.
Into a mixing bowl, sift the flour and add the other dry ingredients. In a small bowl, crack the eggs and beat with a wire whisk for 10 seconds. Add the milk and oil to the egg and stir to blend. Make a well in the flour and pour in the egg-milk mixture. Stir the ingredients until the flour mixture is just moistened, taking care not to overmix. Set the batter aside for a moment.
Combine the blueberries with the lemon zest, and fold the berry mixture into the muffin mix. Again, stir as gently and as little as possible. Spoon the batter into the tins to three-fourths full.
Put the muffins into the oven and set a timer for 20 minutes. It may take them an additional 5 minutes, however, to get golden brown. In the meantime, melt the butter in a small saucepan. Next, pour the sugar into a small bowl, into which the muffin tops will be dipped.
When the muffins are baked, cool them for 5 minutes. Run a knife around the edges of each muffin to help loosen them from the pan, and gently remove from the tin. Dip the top of each muffin lightly in the melted butter and then lightly in the sugar. The muffins can be stored overnight and heated for eating the following day, but are best fresh out of the oven.
I hope you enjoy this recipe!
Warm regards,
Melody
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10 Comments
The muffins look delicious. Yummy! I really like the photos of Debbi’s dyed ribbons. They would be so fun to use in some of my collages. Thanks for your blog.
those are just beautiful. Gawd I wish I weren’t gluten free.
I’m not sure what I loved more — these muffins (which were delicous, by the way) or the new word that I’ve added to my vocabulary today: “zangy”. Awesome!
Zangy? That is the best! To everyone, I have been lucky enough to try these; delish!
GREAT photos!
;o)
Mary,
Thank you! It’s my pleasure to blog and to share recipes. 😮
Melody
Juice,
I’m glad you find them enticing, but am sorry I don’t have a gluten-free version. Thank you for commenting despite your restrictions. 😮
Melody
Terry,
I’m glad you like the muffin recipe AND Jose’s new word!
Melody
Beth,
Yes, “zangy” is fun. Thank you for giving the muffins your endorsement!
Melody
Wow. Yum. That’s all I have! Thanks for the recipe.
Jenny,
I’m glad you like the muffin recipe post. You’re very welcome! Thank you for stopping by and commenting…
Melody