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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Blueberry Muffins Recipe

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This recipe for Blueberry Muffins is from Nonna's Made from Scratch Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 c. Unbleached White Flour
3/4 c. Fresh ground Whole Wheat Flour
2/3 c. Sugar
1 Tbsp. Baking Powder
3/4 tsp. Salt
6 Tbsp. Butter, softened
1 Egg
3/4 c. Milk
1 tsp. Lemon Peel, grated (optional)
1/2 tsp. Vanilla
1 c. Fresh or frozen Blueberries (if frozen, do not thaw)


Directions:
Directions:
1. Preheat oven to 400° F.
2. Combine dry ingredients.
3. Cut in Butter.
4. Combine Egg, Milk, Vanilla, and Lemon Peel.
5. Stir egg mixture into flour mixture just until flour is moistened.
6. Carefully fold in Blueberries.
7. Using a cookie scoop, spoon into paper lined or greased muffin pan.
8. Bake at 400° F for 20-25 minutes. They should be golden brown on top.
9. Immediately remove muffins from the pan to cool briefly on a cooling rack.
10. Serve warm.

Personal Notes:
Personal Notes:
Be careful not to over mix the muffin batter as over mixing will cause tough, dense muffins and can release too many blueberry juices which will turn your muffin batter a funny shade of blue-green!
You can also use all whole wheat if you choose.

 

 

 

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