Lemon (or Lime) Blueberry Muffins
Submitted by ddoug on October 22, 2008 at 4:58 pm

Deanna's Blueberry Muffins

Use a non-stick muffin pan, and grease but do not use muffin papers.
Makes 12 muffins (or fewer, depending on size of pan and how much you fill each cup). These directions are very detailed as they were originally created for someone who was learning to bake.

Preheat oven to 400º

2 1/4 cups KA AP flour
2/3 cups sugar (I have experimented w/ 1/2 cup)
1/2 tsp. salt
3 tsp. baking powder (I haven't tried 2 tsp., but it might be worth the experiment).
2 cups blueberries (fresh or unthawed frozen) Small, wild low-bush blueberries are best.
4 Tbs. (1/2 stick) butter, melted (I always use unsalted)
2 eggs, medium or large
1 cup milk
1/4 tsp. lemon or lime oil (optional)

Mix all dry ingredients in large bowl. When measuring flour, stir it up in the bag to loosen it, then spoon lightly into the cup until it is heaping. Take a straight edge and level off the flour.

Add blueberries to flour and stir lightly to coat the berries.

Mix wet ingredients together. Make indentation in dry ingredients and pour wet ingredients in. Fold wet into dry just until the flour mixture is moistened. LEAVE LUMPY.

Spoon into muffin tin. DO NOT SMOOTH TOPS, just plop the batter in.

Bake for about 20-25 minutes until tops are golden color.

Let sit for 2-3 minutes, then run a dinner knife around the edge of each muffin and turn out onto a rack to cool.

These may be frozen once cool.