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MUFFIN &
SCONE RECIPES:
Lemon- Blueberry Muffins
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Lemon
Blueberry Muffins |
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For the perfect
warm-weather breakfast...
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3
cups |
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unsifted flour |
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1
cup |
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granulated sugar |
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4½
tsp |
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baking powder |
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½
tsp |
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sea
salt |
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2
large |
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eggs |
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½
cup |
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canola oil |
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1½
cups |
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milk |
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¼
tsp |
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ground cinnamon |
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½
cup |
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grated lemon zest (from 2 large lemons) |
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1½
cups |
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blueberries |
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sugar in the raw (optional) |
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1 |
Preheat the
oven to 350°F. |
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2 |
In a medium
bowl, mix together the flour, sugar, baking
powder and salt. |
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3 |
In a
separate bowl, whisk the eggs together. Stir in
the oil and the milk. |
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4 |
Add the wet
ingredients to the dry ingredients and mix until
combined. Stir in the cinnamon, lemon zest and
blueberries. |
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5 |
Lightly
grease a muffin pan with nonstick spray or
melted butter and fill each cup 2/3 full with
the batter. Sprinkle the top of each muffin with
Sugar in the Raw, if using. |
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6 |
Bake for
20-25 minutes, until a toothpick inserted in a
muffin comes out clean. |
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Yield: 16 regular
or 12 supersize muffins |
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Recipe Source |
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The Summer House Cookbook |
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PRINT this
Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "These muffins turned out perfectly.
They were nice and light- not a lot of spice. Perfect for tasting
the flavors of lemon and blueberry together."
-El Paso, TX
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