Community Pick
Lemon-Blueberry Muffins
photo by Redsie
- Ready In:
- 32mins
- Ingredients:
- 12
- Yields:
-
12 muffins
ingredients
- 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
directions
- 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.
Reviews
-
I made two batches of these yesterday. Right out from the oven, I was unimpressed: the muffins seemed dry. HOWEVER, I left the muffins in a ziplock overnight. This morning they are TERRIFIC. I think that the overnight ziplock treatment helped redistribute the moisture. I did not use lemon zest. Instead, I squeezed a half-lemon into the batter. Also, the batter SEEMED very wet, but it cooked up beautifully. I am going to make more today.
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