Bright Blueberry Muffins

Yup... I was in a baking mood on Sunday. Even though I made Zucchini Bread, I remembered that I still had a ton of blueberries in the freezer from blueberry picking last summer.

Since blueberry picking season is almost upon us again, I decided that I should start using them up!

I added blueberries to my Fluffy Pancakes recipe for breakfast. Then I made Bright Blueberry Muffins later on!

I LOVE these muffins! The zest of a whole lemon gives them such a fresh bright flavor they always make me smile.



Bright Blueberry Muffins
½ C butter
1 ¼ C sugar
2 eggs
2 C flour
2 tsp baking powder
½ tsp salt
¼ C milk
2 ½ C fresh blueberries
Zest of one large lemon
Sanding sugar

Preheat oven to 375F
In a large bowl cream butter & white sugar.
Add eggs one at a time and mix in.
In a separate bowl, mix flour, baking powder and salt.
Add flour mixture alternating w/milk.
Mash ½ C blueberries and mix into batter along with lemon zest.
Stir in remaining blueberries.
Fill muffin cups and sprinkle with sanding sugar.
Bake at 375F for 20 minutes or until pick comes out dry.

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Preheat oven to 375F

In a large bowl cream butter & white sugar.


Add eggs one at a time and mix in.


In a separate bowl, mix flour, baking powder and salt.


Add flour mixture alternating w/milk.



Mash ½ C blueberries and mix into batter along with lemon zest.


Stir in remaining blueberries.


Fill muffin cups and sprinkle with sanding sugar.

There's a plain one in the corner because Bob wanted one with just lemon and no blueberries. =)


I couldn't get a clear picture of the sanding sugar to save my life!

Trust me... they have been sprinkled. I didn't have any plain white/clear sugar, so I used yellow.

Bake at 375F for 20 minutes or until pick comes out dry.


Enjoy!


And a quick garden update!

Tomatoes planted Sunday... and the same tomatoes two days later.

They're growing like weeds!