Sunday, January 30, 2011

Blueberry-Lemon Muffins

I spent most of yesterday doing report cards, and I really felt like taking a break and cooking something today. I didn't get to the grocery store yesterday, so I was pretty low on ingredients. I only had one egg, so puff pancakes and waffles were out. This lovely little recipe only requires one egg, so it was a go. My mom use to make these all the time and I love them! My favorite part is that after you cook them you dip them in butter and sugar :-) Probably not the healthiest thing in the world, but they sure make a delicious breakfast!


2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon lemon peel
1 cup milk
1 egg, slightly beaten
1/4 cup olive oil
2 tablespoon lemon juice
blueberries (about 1 cup, I used more here, it's really up to you)

** enough butter and sugar for dipping 

Combine flour, sugar, baking powder, salt, and lemon peel in a medium bowl. Stir in milk, egg, oil, and lemon juice until dry ingredients are moistened.

Tip: To prevent blueberries from turning the batter blue, save a little flour and use it to mix in with the blueberries before you fold them in.

Fold in blueberries. Fill greased muffin cups 2/3 full.

Bake at 350 degrees for 15-20 minutes or until muffins are golden brown.

    Dip muffin tops in butter and then sugar.


  1. The recipe doesn't look to include that amount of blueberries. Did you use one pint?

  2. I usually use about a cup, but this time I tried using more because I didn't want to refreeze the rest. I really like blueberries so I didn't mind, but my husband said it was a little to much. I would recommend sticking with about a cup.


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