Blueberry Lemon Muffins!

Saturday morning breakfast On Crooked Creek usually calls for something a bit more special than our typical Cheerios, toast and orange juice!

So~o~o~
I made blueberry lemon muffins!

This easy~to~follow recipe came from
The Best of Cottey Cooking by Michael Richardson !
 Michael writes, These are light and flavorful, offering a balance of tart lemon and the sweetness of blueberry, with sugar on top."

Blueberry Lemon Muffins:

Batter
1 3/4 cups all~purpose flour
   1/2 cup sugar
2 1/2 teaspoons baking powder
   3/4 teaspoon salt
1 teaspoon grated lemon zest
 1 egg
  3/4 cup milk
1 tablespoon fresh lemon juice
  1/3 cup vegetable oil
1 cup blueberries (fresh or frozen)

Topping
2 tablespoons butter, melted
  1/4 cup sugar

Directions
Preheat ovento 350 degrees F.
Lightly grease 12 muffin tins, or line with baking cups; set aside.

Ina large bowl, stir together the flour, sugar,baking powder, salt and zest.

In a medium bowl, beat the egg, milk, lemon juice and oil until smooth.

Add the egg mixture to the flour mixture.
Stir just until combined, being careful not to beat the batter too much.

Fold the blueberries into the batter.

Spoon batter into the prepared muffin tins, filling them 2/3 full.

Bake for 20 ~ 22 minutes,
or until a tester inserted in the center comes out clean.

Let cool for 15 ~ 20 minutes.

Dip the top of each muffin in the melted butter,
and then in the sugar.

Oh, my goodness!
Ladies, these nearly melt in your mouth!

No need to add butter...
but they are even better with butter!!!


The tartness of the lemon ~
combined with the sweetness of the blueberries~
a perfectly delightful blueberry lemon muffin!


Until next time. . .

www.stonegable.blogspot.com

On Crooked Creek is joining our sweet hostess,
Yvonne @ StoneGable for On The Menu Monday!
There's always something delightful on Yvonne's Menus!!!