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Country Willows Berry Muffins

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As a prelude to breakfast, these muffins go nicely with that first cup of coffee or tea. Use mini-muffin pans for a diminutive size and guilt-free enjoyment! These are quick and easy to make.

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Directions

2 1/2 cups unbleached white flour *
2 1/2 teaspoons baking powder
1 scant cup sugar
1/4 teaspoon salt
1 cup milk
1/2 cup (1 stick) butter, melted
2 eggs
Grated zest of one lemon (optional)
1 1/2 cups blueberries (or other berries in season)

 

  1. Preheat oven to 375ºF. Grease mini-muffin pans or about 18 muffin cups.
  2. Sift together the flour, baking powder, sugar, and salt.
  3. Make a well in the middle of the flour mixture and add milk, butter, eggs and zest.
  4. Gently mix ingredients until well blended. Fold in the blueberries that have been dusted with a little flour. Spoon batter into cups.
  5. Sprinkle tops with a little sugar; bake for 10 to 20 minutes depending on size, or until light brown.
    * You may substitute white whole wheat flour (King Arthur) for part of the white flour
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