Bed and Breakfast Inns of North America


BLUEBERRY LEMON MUFFINS

From the kitchen of
Johnson Heritage House
Vancouver, British Columbia

 

Ingredients

  • 4 cups white flour
  • 3 tablespoons baking powder
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 3 eggs
  • 2 cups buttermilk
  • 1/2 cup melted butter
  • 2/3 cup sugar
  • 1/2 cup oil
  • 2 teaspoons lemon rind
  • 2 cups blueberries
  • juice of 1 lemon (about 1/4 cup)
  • 3/4 cup sugar

Directions

    Sandy's Blueberry Muffins (makes 24)

    1) Mix white flour, baking powder, 1/2 cup sugar and salt.
    2) Beat eggs. Add buttermilk and melted butter. Mix well.
    3) Mix 2/3 cup sugar, oil, lemon rind and blueberries.
    4) Glaze: Dissolve juice of 1 lemon (about 1/4 cup ) with 3/4 cup sugar.
    5) Dump 2 & 3 into 1 and mix. Put in pans.
    6) Bake for 20 minutes at 400 degrees, or 350 degrees if using convection oven.
    7) After baking, put 1 teaspoon of glaze on each muffin.

    This is our most-requested recipe. What makes it different from other blueberry muffin recipes is the lemon rind and the lemon glaze.

     

    Submitted by Sandy and Ron Johnson on 3/15/99.

 

 

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