Tomorrow we head out to Wisconsin for the weekend. Justin's sister Joelle is graduating High School and it will be fun to see everybody.
This morning though,I made these scrumptious blueberry muffins. Normally I don't care for blueberry anything but I was excited to try these. I ate 3. I better slow up or I am on my way to a 60 lb. weight gain with this baby!
Fresh Blueberry Muffins
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 tablespoon baking powder
1/4 teas. salt
1 cup milk
4 oz. ( 1 sitck) unsalted melted and cooled butter
1 extra large egg, room temperature
1 cup fresh blueberries
finely grated zest of 1 large lemon
Pre-heat oven to 375.
Combine flour, sugar, brown sugar, baking powder and salt in large mixing bowl. Use wooden spoon to stir together well.
In a small bown combine milk, butter and egg. Add to dry ingredients and stir together until just combined. This batter should be slightly lumpy.
Fold in the blueberries and lemon zets into batter.
Use spoon to divide batter evenly among 12 muffin cups, fillng them to the top.
Bake about 20 minutes, until they are light golden brown and a toothpick in the middle comes out clean. Remove pan from oven and cool on a rack. Serve warm or at room temp.