Continuing on a blueberry theme. I live in New Jersey, after all, and the berries are fabulous this year! I taught Middle Sister how to make these muffins yesterday.
I have modified this recipe a bit from a Better Homes & Gardens recipe.
* 2 cups all-purpose flour
* 3/4 cup sugar
* 2-1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 2 beaten eggs
* 3/4 cup milk
* 1/2 cup melted butter (no substitutes)
* 1 tablespoon finely shredded lemon peel
* 1 cup fresh or frozen blueberries, thawed
* sugar for topping
Directions
1. Preheat oven to 375 degrees F. Put muffin papers in 18 regular size muffin pan cups. Set aside.
2. Stir together flour, the 3/4 cup sugar, baking powder and salt in a medium mixing bowl. Make a well in the center of dry mixture; set aside.
3. Combine eggs, milk, butter, and lemon peel; add all at once to the dry mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries.
4. Spoon batter into prepared muffin cups, filling each almost full. Sprinkle tops with sugar. Bake in preheated oven 20 minutes or until golden. Cool in muffin cups on wire rack 5 minutes. Remove from muffin cups. Makes 18.
BLUEBERRY STORAGE TIP: Buy many pints of blueberries when they are in season. Rinse in a colander with cold water, and put in one-cup portions into zipper sandwich bags. Freeze. When you want to use blueberries in a recipe, just empty the frozen berries right into the batter--they'll thaw as it bakes! I buy blueberries once a year and freeze enough to last until the next summer.
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