Tuesday, January 26, 2010

Lemon Bluberry Muffins

I made these muffins from Sister's Cafe last week for a brunch. They were really good.

Grandma's Blueberry Lemon Muffins
submitted by Brittany

2 cups flour
1/2 cup sugar
3 tsp baking powder
1/2 tsp salt
zest of one lemon
1 egg
1 cup milk
1/2 cup shortening (or butter*)
1 cup frozen blueberries

Topping (this makes extra - you can try cutting it down if you want):
1/2 cup butter, melted
1 Tb lemon juice
1/2 cup sugar
Mix dry ingredients and set aside. Beat eggs, milk and shortening. Stir in blueberries. Add dry ingredients and stir gently to combine. Bake at 375 degrees for 20-25 minutes. Combine butter and lemon juice. While the muffins are still warm, dip the tops in the butter and lemon juice, then dip in sugar. Makes 12 muffins. *I substitute butter because I love the taste! It works great either way.

1 comment:

David said...

Those muffins look great, I think I can actually smell them :-).

I've started substituting a healthy spread in place of butter in some of my baking and cooking. So far my kids like it and I like that it is a better mix of oils, all natural, no trans fats and is 70% organic. It's called Melt and is available at Central Markets. I buy it at my local co-op.

Here is the website for the company if you don't find it in your area: http://wwwmeltbutteryspread.com