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Recipes Breads Muffins and Scones
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| Servings: | 8 or 24 mini-muffins |
| Author Notes: |
Tart lemon perfectly offset blueberries in these irresistible muffins. This recipe was given to us by our friend
friend Brenda Hyde, the editor of OldFashionedLiving.com. Brenda's website is
dedicated to creating and sharing family memories. What better way to make a
breakfast memorable than with home baked muffins. |
| Ingredients: |
1 package (7 1/2 ounces) corn muffin mix
1 teaspoon grated lemon zest 1/3 cup water 1 can (16 ounces) blueberries, well drained (or use equivalent fresh) 1 tablespoon sugar |
| Instructions: |
Preheat oven to 400° F. Spray 24 mini muffin cups or 8 regular sized cups with cooking spray.
Combine muffin mix and lemon zest. Stir in water until just blended but still slightly lumpy. Quickly stir in blueberries. Fill cups 2/3 full and sprinkle with sugar. Bake for 10-12 minutes for mini muffins, or 15-20 for regular size muffins. Let stand a few minutes before removing from pan. |
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