Blueberry & Lemon Muffins

Sometimes things disappear too quickly for even a quick photo to be take with your phone. That’s what happened when I brought these to the office. They were gone in a hot second. Either I have really hungry colleagues or they were a hit. Personally, I’m going with the latter. You, however, can try them out for yourself and report back to me as to what your coworkers think. Maybe they can help clear things up.

Ingredients:

3/4 c flour

1/2 c sugar

1/2 c cornmeal

2 tsp baking powder

1 tbsp lemon zest

1/4 c butter

1/2 c milk

2 eggs

1/2 c blueberries

Preparations:

Preheat oven to 375 degrees. Melt the butter, set it aside to cool. While its cooling, mix flour, sugar, baking powder, and lemon zest together in a bowl. In a separate bowl, mix the eggs, milk and melted butter. Incorporate with the dry ingredients and mix well.  Finally, fold in blueberries. I used fresh blueberries but you can probably get away with the frozen ones. Line muffin tins with paper liners and fill these 2/3 of the way. Bake for 15 minutes or until an inserted toothpick comes out clean. Makes about 12 muffins.

Cheers-

Susan

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