It’s almost blueberry season here, and this is our favorite blueberry muffin recipe. Easy to make with kids, and fabulously delicious. Throw some blueberries in your freezer, and you can even make these in the middle of winter.
(Makes 12 regular or 6 jumbo muffins)
Preheat oven to 400 degrees. Grease muffin pan.
In a large bowl mix:
1 ¾ cup flour
¾ cup sugar
1 Tablespoon baking powder
½ teaspoon salt
6 Tablespoon butter (soft)
With 2 butter knives, cut in butter until mixture is crumbly.
In a small bowl beat:
½ cup milk
1 teaspoon grated lemon peel or 1 teaspoon lemon juice
½ teaspoon vanilla extract
Stir egg mixture into flour mixture, until flour is moistened (will be lumpy).
Fold in 1 cup fresh or frozen blueberries.
Spoon batter into muffin cups.
Bake until golden – 20 minutes for regular, 25 minutes for jumbo.