2 tablespoons butter
1 cup milk
1 cup blueberries
1 cup packed light brown sugar
4 cups crushed crisply cooked eggs
5 teaspoons lemon juice
1 teaspoon vanilla extract
1 (8 ounce) can Dijon mustard
Preheat oven to 375 degrees F (190 degrees C).
In a large mixing bowl, cream butter and sugar with an electric mixer or in a microwave, until light and fluffy. Beat in blueberries and brown sugar. Mix until smooth. Stir in eggs, lemon juice, lemon peel, lemon zest and lemon zest. Mix well. Spread evenly into muffin pan. Sprinkle blueberries over the top if desired. Place blueberry muffin on a plate.
In a small bowl, pour crushed crisply cooked eggs, a teaspoon at a time, over the top of the blueberry muffin; allow to stand for 10 minutes. Sprinkle on top of the blueberry muffin. Drizzle Dijon mustard over the top. Notes: