I love to bake. If I didn’t have to eat the fruits of my labour almost entirely myself, I’d try a new recipe everyday. C is not like me and isn’t that big of an eater – he isn’t constantly thinking about what he is going to consume next. This, of course, is a good thing because we’d both be 400 pounds. But, it’s frustrating because he doesn’t get as excited as I do about the new things that I make. (Yes, I get downright excited.) He will try things straight out of the oven and is always impressed, but then he forgets it is there. The Bud and I can only eat so much.
You are probably all thinking that he’s lying – that my baking is actually terrible and that’s why he ‘forgets’. It’s possible. But really, I think he truly just forgets. He’s usually pretty honest. Also, he has the worst memory in the world. And – well, you know how I feel about my own baking. It’s not usually bad. I have a gift.
I make these often and they are one of my favorites – blueberry and lemon is such an awesome combination. The lemon butter topping is optional – I usually add it if I am taking the muffins somewhere. If it’s just for us (well, me) to eat, I skip the calories.
Make them. This weekend. You won’t be sorry.
Lemon Blueberry Muffins
2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
Rind of 1 lemon
1 cup milk
1/2 cup butter, melted
1 cup fresh or frozen blueberries
For lemon butter topping:
1/4 cup melted butter
2 tablespoon lemon juice
1/2 cup sugar
For muffins: mix flour, sugar, baking powder, salt and lemon rind in a large bowl. Beat egg in a medium bowl; add milk and butter. Add the egg mixture to the dry ingredients and stir until just mixed (batter will be lumpy). Stir in blueberries. Fill muffin pans and bake at 375F for 20 minutes. Yield: 12
For topping: combine melted butter and lemon juice. Measure sugar in a separate dish. Dunk tops of slightly cooled muffins into the lemon butter and then the sugar.