1 3/4 c flour
2/3 c sugar
1 T baking powder
3/4 tsp salt
6 T butter (3/4 stick)
1 tsp grated lemon peel
1/2 tsp vanilla extract
1 c fresh or frozen blueberries
Preheat oven to 400. In a large bowl, combine flour, sugar, baking powder, and salt. With a pastry blender, cut in butter until mixture resembles fine crumbs (if the pieces are bigger, like the size of peas, that's okay too). In a small bowl mix egg, milk, lemon peel, and vanilla with a fork until blended. Stir egg mixture into flour mixture just until flour is moistened (batter will be lumpy). Fold blueberries into batter.
Spoon batter into greased muffin tin. Bake 20-25 minutes until golden and toothpick inserted in center comes out clean. Remove muffins from pan; serve warm.
- If you use frozen blueberries, don't thaw them before adding to batter. Fresh turn out a little better because they don't bleed as much into the batter and the muffins turn out looking "cleaner." But they are tasty either way!
- For these muffins or for any quick bread or cake, I never use a toothpick. I check for doneness by lightly pressing down on the center of the muffin/bread/cake with one finger. If it springs back, it's done. If a depression remains, it's not cooked through.
- My muffin tins are dark metal and these muffins are always done in 20 minutes; check after 18 or so to see if yours are done.
- And I can't believe I forgot to mention; I always sprinkle a little regular white sugar on top of each muffin before putting them in the oven -- it gives them a nice crunchy sweet top! A friend of mine puts brown sugar on top of hers; I haven't tried that but I bet that would be tasty too.