Um, Nana..? Does Boppa know that you found yourself another valentine? And why are you sticking your tongue out at us again? Why must you mock us so, Nana?
She's sticking her tongue out at us again.
Oh, I see, now you’re bribing us with these muffins. Without a mix, even. Actual homemade muffins.
Muffin-y.
Well, mock all you like Nana, this recipe of yours is made with only a handful of ingredients–all of which I happened to have this fine evening.
Only 9 ingredients. No, I didn't forget how to count. Not pictured is salt.
We’ll show you, Nana. We’re going to make your muffins and then we’ll….we’ll…..
Uh, never mind.
Hey batter batter
Let’s just go ahead and make these muffins. They’re easy, they taste good and they’re good for breakfast, brunch a snack or if you are anything like me they make a fine dinner, too.
With tiny blueberries
This recipe is simple. Mix up the batter, stir in the blueberries, scoop into tins and bake.
An ice cream scoop makes this easy work.
I like using the ice cream scoop for a few reasons.
1. This batter is thick and it’s easy to maneuver with the scoop.
2. It ensures that the muffins are the same size.
3. It makes me feel better to have a gadget that does a few things rather than a gadget that only does one thing.
Blueberry and lemon are a good combination, you know. Complimentary.
Just try to wait until they've cooled.
I’ll never go back to those gross spongey and overly sweet grocery store muffins. These were subtle. Nice texture, lightly sweetened.
..
And gone in 60 seconds flat!
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Nana’s Blueberry-Lemon Muffins
1 cup blueberries
2 cups flour
1 egg
1/4 cup vegetable oil
3/4 cup sugar
1/2 tsp salt
2 tsp baking powder
3/4 cup milk
1 Tbsp or more lemon zest
…………………………………………………………………….
Preheat oven to 375*.
Rinse blueberries and let drain in a colander.
In a bowl, combine flour, sugar, powder and salt. Beat egg with the oil, then add milk and zest. Pour into the flour mixture. Stir just until the dry ingredients are evenly moistened (batter will be stiff).
Gently mix in berries. Spoon batter evenly into muffin cups.
Bake for approximately 20 minutes, or until toothpick tests dry.
How much baking powder???
2 tsp….thanks for bringing that to my attention! I was a little sleepy when typing it in. It’s all fixed now.
How much sugar in the blueberry-lemon muffins?
Love your blog. We used to be neighbors (I lived on 2nd at 18th) until I moved to North Highlands.
OMG I totally spaced when writing this recipe, didn’t I? It’s 3/4 cup sugar, and I fixed the post. Thanks!