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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 muffins 61g Recipe makes 12 muffins) The following items or measurements are not included below: 1 lemons, rind of |
||
| Calories 164 | ||
| Calories from Fat 43 | (26%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.8g | 7% | |
| Saturated Fat 2.8g | 14% | |
| Monounsaturated Fat 1.3g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 29mg | 9% | |
| Sodium 195mg | 8% | |
| Potassium 49mg | 1% | |
| Total Carbohydrate 28.3g | 9% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 13.8g | ||
| Protein 2.4g | 4% | |
Ingredients
- 1/4 cup soft butter
- 3/4 cup sugar
- 1 egg, beaten
- 1 1/2 cups pastry flour
- 1 grated lemon, rind of
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup milk
- 1 cup wild blueberries
Directions
1
Cream butter and sugar together until light and fluffy. Add egg and mix well. Sift dry ingredients together. Add flour mixture to the butter mixture, alternating with milk. (Begin and end with flour for the best texture. Not sure why, but this works.) Toss blueberries with lemon rind and gently fold into batter. Do not over-mix.2
Fill 12-cup muffin tin with paper cups or grease with butter. Fill 2/3 full with batter.3
Bake in preheated 375F oven for 15-20 minutes. Remove from tins and cool on rack.
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Featured Reviews for This Recipe
From: Chef busy bee
On May 17, 2009
These were good and the lemon zest really did help the blueberry flavor stand out. This muffin had a nice texture and crumb. I did dip the tops in melted butter and sugar for some of the muffins, which my husband prefers.
From: SugarMegnolia
On Apr 6, 2009
I loooooooved these (so did my dad and boyfriend!). I have to tell you, I've been searching for YEARS to find the perfect muffin recipe, consistency-wise. The pastry flour really makes this recipe. I'd never used it in muffins before, and the texture came out just like the kinds of muffins you buy at a bakery/coffeeshop. Nice and light and fluffy, and moist! I subbed dried currants for blueberries, and it came out wonderfully. I will definitely continue making/switching up this recipe for ALL muffins. :D Great recipe overall, and it works really well as a general base for so many other kinds of muffins. Thanks so much for sharing!
From: crunchymama
On Jun 20, 2008
I didn't have a lemon, so I used an orange instead. These are so fluffy and yummy!
From: ~Saskia~
On Mar 19, 2008
Yummy! Great muffin! But you really do need a muffin tin, for the paper cups! (which I don't have). I used a little less lemon grind then suggested, but they were delicious just the same.
ideas from Recipezaar
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