Lemon Blueberry Muffins


2 cups flour
2 tablespoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 cup sugar
2 eggs, slightly beaten
3 tablespoons grated lemon rind
1-1/2 cups milk
1/2 cup (1 stick) butter, melted
2 cups fresh blueberries, if frozen do not thaw


Preheat oven to 375 degrees F. Grease muffin pans well with butter (very important).

Set aside ½ cup of the flour. Mix the remaining 1-½ cups of flour, baking powder, salt, cinnamon, and sugar in a large bowl. Add the egg, lemon rind, milk, and butter, stirring only enough to dampen the flour – batter will be lumpy. Working quickly, combined reserved flour with the blueberries and toss to coat. Gently stir them into the batter. Spoon the batter immediately into muffin pans, filling each cup ⅔ full. Top with a few extra blueberries. Bake for 30 to 35 minutes.


18 muffins


River Bend Farm, Williamstown, Massachusetts

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