Prep 15 mins
Cook 15 mins
These will go great with your coffee anytime.
- 2 cups flour
- 1⁄2 cup sugar
- 3 teaspoons baking powder
- 1⁄2 teaspoon salt
- x lemon, rind of
- 1 egg
- 1 cup milk
- 1⁄2 cup butter, melted
- 1 cup fresh blueberries
- 1⁄2 cup melted butter
- 1⁄4 cup white sugar
- Mix flour, sugar, Baking powder, salt and lemon rind into a large bowl.
- Beat egg in a med sized bowl, add milk and butter.
- Add egg mixture to dry ingredients.
- Stir until just mixed.
- Batter will be lumpy.
- Stir in blueberries.
- Fill pans and bake at 425 for 15 minutes.
- Take slightly cooled muffins and dunk tops into butter and then the sugar.
Very easy to make and recipe worked as printed. These are plain old blueberry muffins - nothing exotic. I found that my 12 cups were about 3/4 filled with batter. The only objection I had was the dunking in butter and then sugar. The muffins tasted fine, but didn't look that appealing - they sort of had a dull wet sand appearance on top. I tried both plain white sugar and turbinado sugar. Next time I would omit this step.
Absolutely delicious, Bert! I had about 1 1/2 cups of leftover fresh blueberries. I did a search this morning for a muffin recipe and yours popped up. I am so very glad it did! What a delightful breakfast we had this morning thanks to you and your wonderful blueberry muffin recipe! The lemon rind is delightful addition. Thank you so much, Bert for a real keeper. These Blueberry Muffins make me berry, berry happy! :)
I took these muffins into work and they were a huge success! They melted in your mouth! Yes ladies, better than M & M's!! Needless to say, this is now a family favorite!! Enjoy and share this one!