Best blueberry muffins

August 21, 2009 at 10:06 am 1 comment

blueberry muffins

These are the best blueberry muffins I have ever made, and possibly the best I have ever tasted. I’ve been making muffins almost once a week since the age of 16, so that’s saying something! These were made with fresh blueberries and a generous helping of lemon zest, slightly crispy on the outside and deliciously moist on the inside. Yum! The recipe is adapted from the Four Sisters Inn Cookbook, which I am steadily cooking my way through as the weekends wind by.

Blueberry Lemon Muffins
1/2 cup butter
3/4 cup sugar
1/4 cup lemon juice
1/4 cup yogurt
2 eggs
1-1/4 cups flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons lemon zest
1-1/2 cups blueberries
1/2 cup flax seeds

Cream butter and sugar. Add lemon juice, yogurt and eggs and mix well. Combine flour, baking soda, salt, lemon zest, blueberries and flax seeds and gently fold into butter mixture. Spoon batter into greased or non-stick muffin tins*. Bake for 15 minutes at 350F. Makes 12 regular or 24 mini muffins.

*I recently received new muffin tins as a gift. I especially love the mini muffin tin, which is the perfect and amazing Non-stick Goldtouch brand from Williams Sonoma.


Entry filed under: Cooking, Gluten Free, Home, Life. Tags: , , , , , , , , , , .

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1 Comment Add your own

  • 1. Fruit and berry season is here! « Nest and Sparkle  |  July 17, 2010 at 1:48 pm

    […] blueberries and raspberries in and on everything lately – waffles, cereal, ice cream, salad, muffins and scones. Cherries and stone fruits like peaches and nectarines are also on the scene and are […]

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