Don't Let the Size of Blueberry Lemon Muffins Fool You, Their Taste Is Explosive
This recipe is graciously-lent to Kenneth Avery, by Pam Avery and Alexis Nash,, who love to cook because that is their calling. (Thanks! Kenneth).
If you are hungry for a food item that will excite you because it their size, Blueberry Lemon Muffins are the most-delicious food that you can put into your mouth. They are perfect as a breakfast food and great for kids and families headed-off to school and work. These Blueberry Buttermilk Muffins taste wonderful and each time you eat one, you have already go that craving for another one.
2 c. all-purpose flour
1/2 c. sugar
2 1/4 tsp. baking powder
1/4 tsp. soda
1 egg, slightly-beaten
1 c/ buttermilk
1 1/4 c. melted butter or margarine
1 c. blueberries
Now for The Mixing:
Combine dry ingredients in mixing bowl and set aside. Combine egg, milk, and butter; mix well. Make a well in the center of dry ingredients, stir until just moistened. Fold in blueberries. Fill greased muffin pans 2//3 full. Bake at 425 degrees for 20 to 25 minutes. Remove from pan immediately. Yields 1 1/2 dozen muffins.
If you cook these for the family and friends, you can consider yourself a Master Chef.
February 18, 2020________________________________________________
© 2020 Kenneth Avery