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Blueberry Muffins




Source of Recipe


"The Farmhouse Cookbook"






Recipe Introduction


These are really good muffins. They taste best with the little tiny sweet blueberries. Frozen is fine, but if you do use frozen, do NOT thaw before adding them to the batter. And don’t stir a lot once you put them in the batter – either way you will end up with purple muffins – tasty, but odd looking.

These are also good with a streusel topping or a lemon flavored Splenda glaze.






List of Ingredients



• 1 1/4 c. flour
  
• 2 t. baking powder
  
• 1/2 t. cinnamon
  
• 1/2 t. salt
  
• 1 large egg
  
• 1/2 c. sugar
  
• 4 T. sweet butter, melted
  
• 1/2 c. milk
  
• zest of 1 lemon, minced
  
• 1 1/2 c. blueberrie, fresh or frozen
  






Instructions



1. Preheat the oven to 400 degrees. Lightly oil 12 muffin cups.
   
2. Sift the flour, baking powder, cinnamon, and salt together onto a sheet of wax paper.
   
3. In a medium-sized bowl, whisk together the egg and sugar until the mixture is pale yellow. Add the melted butter and the milk and mix well. Then beat in the lemon zest. Fold in the dry ingredients, and finally folk in the berries just enough to thoroughly moisten them. Don’t overmix or the muffins will be tough.
   
4. Fill the prepared muffin cups half full with batter and bake until the muffins are golden and spring back when pressed lightly, about 20 minutes. Turn the muffins out onto a wire rack, and let cool for 5 minutes before serving.
   






Final Comments


Makes 12 muffins.