I had been eyeballing some blueberries in my freezer...just hearing them call my name...when I spotted this lovely recipe at Country Cooks Across America posted by my sweet friend &
I really love blueberries and I spose my body was 'hankerin' for them cause it had been a while since I'd made anything with blueberries, so I hopped right on this recipe.
I'm partial to muffins too, so this recipe was perfect to satisfy my longing.
The muffins were perfect too! Very light and fluffy.
I didn't roll them in butter after baking or dip them in cinnamon/sugar mixture.
Instead I just sprinkled them with cinnamon/sugar prior to baking. It was great!
Hope you'll give them a try. They're great for breakfast, snack, or anytime.
You'll want M.O.R.E....
BLUEBERRY MORNING MUFFINS
2 c. flour
1/2 c. sugar
1 Tb. baking powder
1/2 tsp. salt
1 c. milk (I used skim)
1/2 c. margarine, room temp (I melted it)
1 c. frozen blueberries
Preheat oven to 375. Grease a 12-cup muffin tin.
In medium mixing bowl, stir together all dry ingredients and set aside. Beat together egg, milk and margarine. Stir in berries. Add dry ingredients plus lemon zest. Do not over beat.
Drop batter evenly into prepared muffin pan. (I like using my large spring-loaded scoop). Bake 20 - 25 minutes.
Remove muffins from pan to cool on wire rack for 15 minutes.
While muffins are cooling, mix the following:
In a separate bowl mix: 1 Tb. lemon juice & 1/2 c. melted margarine or butter
Blend 1 c. sugar mixed with 2 Tb. cinnamon in bowl.
When muffins are cool, dip into melted margarine and then roll in cinnamon/sugar mixture.