It also worked great as bread! Delicious! Just enough zest for a kick!
Wonderful recipe....but, use the updated version with 1/4 cup butter, 2T lemon juice and 1/2 cup sugar.
I love the Blueberry Lemon Muffins from the Best of Bridge cookbook. However, a newer version of the cookbook (Best of the Best) updated the ingredient measurements for the topping, which is better than the original. The new version has 1/4 cup melted butter, 2 Tbs. lemon juice, and 1/2 cup sugar.
The flavors were a nice blend. I made the mistake of putting the berries on top and not mixed into the batter. I did not have success with the topping. The sugar did not stick to the butter dipped muffins and did not melt. Next time I would forget about the dipping into butter and just add a little more lemon juice to the sugar and top while still hot out of the oven. I also would spray the muffins liners with an oil so they would come out of them easier. I will try again.
#2 It was not said how much salt. I added 1/2 teaspoon salt. #3 It said add milk and butter. It was not said how much butter. I added a 1/2 cup of melted butter. I used a mini-muffin pan and got 48 muffins. They were very light and tasty. My 2nd batch I added a hand full of but dried cranberries plus 3/4 cup of blueberries. [Editor's Note: this recipe was updated on 11/14/02]