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Lemon-Blueberry Muffins Sister's Note: Use the large eyes of the grater to grate lemon rind unless otherwise directed. The larger pieces of rind will add more lemon flavor to the muffins.
2 1/4 cups all-purpose flour, divided
Preheat oven to 400 degrees. Combine 1/4 cup flour and brown sugar; cut in 2 tablespoons butter with a pastry blender until mixture resembles coarse crumbs. Set aside. Toss berries with 2 tablespoons sugar, if desired; set aside. Combine lemon rind and 1 teaspoon sugar; set aside. Beat softened butter with an electric mixer until creamy. Add 1/2 cup plus 2 tablespoons sugar; beat well. Add eggs; beat well. Combine remaining 2 cups flour, baking powder, and salt. Combine soda and buttermilk; add to butter mixture alternately with flour mixture, beginning and ending with flour mixture. Beat at low speed just until blended. Fold in berries and rind. Spoon batter into greased muffin pans, filling three-fourths full. Sprinkle brown sugar mixture evenly over batter. Bake for 15 to 18 minutes or until golden. Let stand 5 minutes in pans. Yield: 1 1/2 dozen. © 1996 by Oxmoor House, Inc. |
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