Lemon Blueberry Muffins

Please don't let the quality of my photography distract you from the deliciousness that is these muffins. I made these on Sunday morning before church because my sister and her boyfriend were staying with us, and Darrell and I had to rush out the door because we were leading Sunday School. So, needless to say, I didn't get around to taking a picture until 9:30 that night, when the only light available was the not-so-flattering fluorescent lights in our kitchen. But, for a better picture, check out this blog, which is where I got this recipe from (in addition to many, many others that I can't wait to try). She also has the recipe posted, but I'm going to include it here as well with a few revisions that we made.



Lemon Blueberry Muffins:

• 1 3/4 cups all-purpose flour
• 3/4 cup plus 2 tablespoons sugar
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 1/2 cups frozen blueberries
• 2 large eggs
• 1/2 cup milk
• 1/4 cup vegetable oil
• 2 tablespoons finely grated lemon zest (she calls for the zest of two small lemons, which Darrell thought would be overpowering. And I'm glad we cut it back, because they were still plenty lemony)
• 1/4 cup fresh lemon juice

Preheat the oven to 375 degrees. Coat a muffin tray with baking spray then set aside. In a medium bowl, mix the flour, sugar, baking powder and salt. Stir in the blueberries. In another bowl, whisk the eggs with the milk, oil, lemon zest and the lemon juice. Using a rubber spatula, fold the egg mixture into the flour mixture until blended; do not over mix. Spoon the batter into the muffin tray and bake for about 20-23 minutes. Let stand for about five minutes before removing from the pan to cool. 

As I said, these were really good. I should give a disclaimer, though, that you shouldn't expect these to be like traditional blueberry muffins. Most blueberry muffins have a blueberry flavor in the batter in addition to the actual blueberries. But because this recipe uses frozen blueberries with lemon zest and juice, they are more like lemon muffins with blueberry pieces. I only mention this because it took Darrell a few muffins bites to get past this fact so he could fully enjoy them. And I also have to give him credit for pulling them out of the oven at exactly the right time (about 21 minutes), because they were perfectly done. The full dozen lasted less than 24 hours in our house.