Last weekend was my husband Paul's 30th Birthday. I surprised him and took him indoor skydiving. What a blast! I took pictures while he and his long-time pal Mike "flew." It was a crackup. Next time, forget the cost...I am doing it!
Paul is a simple creature. All he wanted for his birthday was home cookin'. I couldn't convince him to go out. He requested these muffins the morning of his birthday. They are our favorites. I love the sugared tops and how rounded they turn out. Beauties! The hint of lemon in the muffins really add something! I double the lemon zest that the recipe calls for. Here is my version:
Lemon Blueberry Muffins
Source: Adapted from The Girl Who Ate Everything who got it from The Sisters Cafe
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2 cups flour
1/2 cup sugar
3 tsp. baking powder
1/2 tsp. salt
zest of two lemons
1 cup milk
1/2 cup softened butter
1 cup frozen blueberries (I use fresh blueberries tossed in flour)
For the topping:
1/4 cup butter, melted
1/2 Tab. lemon juice
1/2 cup sugar
Mix dry ingredients and set aside. Beat eggs, milk, and butter. Add dry ingredients and stir to combine. Stir in blueberries gently. Bake at 375 degrees for 20-25 minutes in a sprayed muffin pan. Combine melted butter and lemon juice for the topping. While the muffins are still warm, dip the tops in butter concoction and dip LIGHTLY in sugar. Makes 12 muffins.
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