Lemon-Blueberry Muffins recipe
Cooking Light, April 2003
Yes, for some reason I got a muffin bug up my butt yesterday. I made these along with the Banana Corn Muffins to take to work. They were really wasy to make, too. Our grocery store had blueberries on sale and I thought these would be perfect to try.
They were really moist and very lemony. I think they could use just a little more sugar to the mix, but that’s just me. The blueberries were HUGE and exploded in the muffins. You can use frozen ones, just toss them with some flour or cornstarch to make sure they don’t sink in the batter.
I’m not a huge fan of glaze and being as I was taking these to work, I didn’t bother with it. I’m sure they would be super delicious with the glaze. I may whip up a batch for the ones I have left over in the frige.
Measuring cups and spoons
Mixing bowl
Whisk
Wooden spoon
Muffin tins
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