Prep 20 mins
Cook 20 mins
These are my grandma's family favorite. We all fought over them when she made them. She is gone now and I make them often to remind myself of the times we spent together in the kitchen.
- Grease and line 12 muffin tins.
- Mix Flour, ½ cup sugar, baking powder, salt in bowl.
- Beat egg.
- Add milk and melted butter.
- Add liquid to dry ingredients.
- Stir till just moist.
- Add blueberries.
- Fill muffin tins ¾ full.
- Combine lemon rind and remaining sugar and sprinkle over batter.
- Bake at 400 for 20 minutes.
I got a great deal on some fresh blueberries the other day so I went searching for some recipes to use them in. I hadn' t made blueberry muffins in a long time so I thought I'd give this recipe a try. Great muffins! The only change I made was to add the lemon zest to the muffin batter rather than to add it to the tops of the muffins as the recipe states. I really loved the addition of the lemon zest. Very nice. Thank you!
What great little muffins! I've never made blueberry muffins from scratch, and I understand why KennKonn & siblings fought over them. I used frozen blueberries (still frozen when mixed into the batter) and only about 1 tsp of lemon rind. The lemon rind & sugar on top added a nice sweet flavor that made this really great for dessert (but I'll be eating them for breakfast too!).
These are excellent muffins. Having not made Blueberry muffins for quite some time they made for a real treat. Loved the addition of the lemon zest. Thank you for sharing your grandma's recipe.