Blueberry Muffin Recipe

Ingredients

1/3 cup butter, softened

3/4 cup packed brown sugar

1 (6 ounce) can frozen blueberries, thawed

1 pound fresh blueberries, peel

1 tablespoon lemon zest

3 tablespoons lemon juice

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) muffin cups or line with paper muffin liners.

In a large bowl, cream together the butter, sugar and brown sugar until smooth. Beat in blueberries and lemon juice. Mix together the lemon zest, lemon juice, lemon zest and cinnamon. Transfer mixture to the prepared muffin cups.

Bake in preheated oven for 25 minutes. Heat a saucepan over medium heat and add 1 cup boiling water. Boil and stir 1 cup boiling water until cool and pour mixture over muffins while still warm.

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Comments

sococc11 writes:

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I think this has potential just as Strawberry Mocha Old Fashioned did 30 years ago. There's just something about the sweet/fluffy topping peels/mint that makes them a treat. I wouldn't change a thing, though. That is a magnificent topping, both for topping unsweetened jello and for topping low-fat cheesecake. Such an easy change that I never would have thought of, and why shouldn't I have?! Such a treat is going into the 1970s and beyond! Such a treat is part of my future!

dryada writes:

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Very tasty! Save wish list Suggest tweak 1 Tdig a bunch of minced strawberries and put them in the fridge until they're "frozen", then pound them toasted (START), drain, and dump them in a food processor for a few seconds to chop dry. Then, add the powdered sugar and blend until smooth. Save your batter as is - it's up to you to add anything else!