Finally - here are the yummy muffins I mentioned last week! I saw a recipe for lemon muffins in a cookbook, made a couple changes and thought the recipe would be even better with blueberries!
Lemon Blueberry Muffins
1 cup plus 1 tablespoon sugar, divided
2 cups all-purpose flour (I used unbleached)
2 teaspoons baking powder
1 dash salt
1 cup buttermilk
1/2 cup melted butter
1/2 to 1 cup fresh or frozen blueberries
Preheat oven to 375 degrees F. Zest lemon; set zest aside. Slice lemon in half and squeeze out juice, removing seeds. Mix lemon juice with 1 tablespoon of the sugar and set aside.
In bowl, combine remaining 1 cup sugar, flour, baking powder, salt and the lemon zest. In separate bowl, mix eggs and buttermilk. Stir in melted butter. Add wet ingredients to dry ingredients and stir just until mixed. Batter will be lumpy. Fold in blueberries.
Spray 12-cup muffin tin with cooking spray. Fill muffin cups until batter is used up. Bake 25 minutes, or until lightly browned on top. Let cool in muffin tin 10 minutes. Brush tops of muffins with lemon juice mixture. Remove muffins from tin. Serve warm or at room temp. Makes 12 muffins.
Yummy!! I love lemon and blueberry together! And I love that the tops are brushed with a lemon juice/sugar glaze to enhance the moist lemony flavor.
What's your favorite muffin recipe?
This post is linked to:
~ Tempt My Tummy Tuesday at Blessed With Grace
~ Tasty Tuesday at Balancing Beauty and Bedlam
Have a delicious day friends!