Homemade Blueberry Muffins
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Baking powder||1 Tablespoon|
|Milk||1⁄2 Cup (8 tbs)|
|Lemon peel||1 Teaspoon, grated|
|Vanilla extract||1⁄2 Teaspoon|
|Frozen blueberries||1 Cup (16 tbs)|
1. Preheat oven to 400°F. Grease six 3" by 1 1/2" muffin-pan cups.
2. In large bowl, mix flour, sugar, baking powder, and salt. With pastry blender or 2 knives used scissors fashion, cut in butter or margarine until mixture resembles fine crumbs. In small bowl, beat egg, milk, lemon peel, and vanilla until blended. Stir egg mixture into flour mixture just until flour is moistened (batter will be lumpy). Fold blueberries into batter.
3. Spoon batter into muffin-pan cups. Bake 20 to 25 minutes until golden and toothpick inserted in center comes out clean. Immediately remove muffins from pan; serve warm. Or cool muffins on wire rack; reheat if desired.