AT the end of the summer years ago, our healthy blueberry muffins often gathered to pick wild blueberries. Mother canned them and saved them for special pie treats during the holidays.
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How To Make Beef Wellington Beef Wellington is impressive in presentation. 5 Potato Chip Flavors Worth a Trip to the Asian Market Right Now Branch out for a better chip. They are so full of antioxidants and vitamins that you can never have enough. These lemon blueberry muffins are quick to make with a moist and tender center bursting with blueberries and perfectly golden brown tops. These are inspired by our popular blueberry muffin recipe.
We’ve been making those muffins for years and are so happy that we added this fresh lemon spin! Fresh or frozen blueberries work in our recipe. It’s tricky to find sweet fresh blueberries all year round. Thankfully, this doesn’t prevent us from getting our muffin fix! When using frozen blueberries, add them when they are still frozen.
For the lemon, we prefer using fresh and actually use both the zest and juice. I rub the zest of a lemon into the sugar, which does a fantastic job of getting all the aromatic oils to permeate the muffin batter. We use all-purpose flour, but whole wheat flour or your favorite gluten-free flour blend should work in the recipe. If you find the batter seems a bit thick, don’t worry, an extra splash of liquid will fix it. Unlike a lot of our baking recipes, we use oil as the fat for these muffins. I usually love using butter for flavor, but oil makes these muffins light and airy in the middle.