"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Lemon Blueberry Muffins Recipe

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This recipe for Lemon Blueberry Muffins, by , is from Cooking With Care, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Eileen Cooper
Added: Sunday, August 19, 2007


2 c. flour
2/3 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1 c. lemon yogurt
1/2 tsp. salt
1/4 c. butter or margarine, melted
1 egg, lightly beaten
1-2 tsp. grated lemon peel
1 tsp. vanilla
2 c. blueberries, fresh or frozen

Preheat oven to 400 F. Combine dry ingredients in a large bowl. Stir in blueberries. In a separate bowl, blend wet ingredients, including lemon peel. Add wet to dry and stir until just combined - do not overmix. Fill greased muffin cups and bake for 20-25 minutes or until cake tester inserted in center of one muffin comes out clean. Cool on rack for five minutes before removing from pan. Finish cooling on rack before serving.
Makes 12 muffins




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