Prep 10 mins
Cook 22 mins
- 414.03 ml all-purpose flour
- 118.29 ml sugar (plus)
- 29.58 ml sugar
- 9.85 ml baking powder
- 1.23 ml salt
- 118.29 ml walnuts, chopped
- 4.92 ml lemon zest, grated
- 1 large egg
- 236.59 ml milk
- 59.16 ml butter or 59.16 ml margarine, melted
- 4.92 ml vanilla
- 354.88 ml blueberries
- Preheat oven to 400°F.
- Grease a 12 cup muffin tin.
- In a large bowl combine flour, sugar, baking powder and salt. Stir in walnuts and lemon peel.
- In a small bowl beat egg, milk, butter and vanilla.
- Pour egg mixture into dry ingredients and stir just until flour is moistened (batter will be lumpy). Fold in blueberries.
- Spoon into muffin cups and bake 20 to 22 minutes or until tops are golden.
Very yummy muffins. I tripled the amount of lemon rind to be added, and the result was wonderful. Very easy to make, and the blueberries remain whole and plump.
This was my first try at muffins from scratch and they were TERRIFIC! Easy to make too!
Very bland. Even with more zest. Needs lemon juice or something.