Tuesday, May 31, 2011

Lemon Blueberry Muffins

Preheat oven to 400 degrees.  

In a large bowl, mix 2 cups of all purpose flour with a 1/2 cup of sugar, 3 teaspoons of baking powder, 1 teaspoon of salt, and 2 tablespoons of Crisco shortening.  

In a small bowl, whisk together 1/2 cup of sour cream and 1 egg.  Add to the dry ingredients and mix until just moistened.  Fold in 1 cup of either fresh or frozen blueberries.  

For topping:  Mix 2 tablespoons of sugar with 1 tablespoon of lemon zest.  

Fill lined cupcake pan cups each halfway, should be a heaping spoonful.  

Bake for 20-25 minutes.  

Zest may burn or turn brown so keep an eye on it.  

***These muffins are not terribly sweet so plan accordingly.  

Based off of recipes from: tasteofhome Contest Winning Annual Recipes 2010 Cookbook

1 comment:

  1. These were yummy yummy, like scone muffins! And I loved the glaze on top.