I was planning to post our favorite Gluten Free Blueberry Muffins today, but decided first to remind you of these incredible Blueberry Muffins for those of you who eat gluten. My Grandmas recipe is seriously divine!! This a post my sister Brittany shared in 2010, and they really are fantastic and needed to come out of the archives for a spotlight! Tomorrow I will share my gluten free version!
I made my grandma’s delicious blueberry muffins for a special treat last Sunday… my entire family was in raptures at the breakfast table! They are so incredibly yummy – fluffy and light with fat blueberries and a hint of lemon and the best part…sugary, buttery tops…. aaaah! Absolutely the best blueberry muffin recipe out there. I grew up eating these muffins every time we went to visit Grandma in Magrath, Alberta. She would make huge batches of all her special muffins (I will have to post the others some day) and freeze them so that we could all have homemade muffins during our visit. What a wonderful Grandma!!
- 2 cups flour
- ½ cup sugar
- 3 tsp baking powder
- ½ tsp salt
- zest of one lemon
- 1 egg
- 1 cup milk
- ½ cup butter*, softened
- 1 cup frozen blueberries (or fresh)
- ¼ cup butter, melted
- ½ Tb lemon juice
- ½ cup sugar
- Mix dry ingredients and set aside. Beat egg, milk and butter. Add dry ingredients and lemon zest. Stir gently to combine. Fold in blueberries. Bake at 375 degrees for 20-25 minutes. Combine butter and lemon juice. While the muffins are still warm, dip the tops in the butter and lemon juice, then dip in sugar. Makes 12 muffins.
- *Grandma uses shortening which creates a better texture but I substitute butter because I try to avoid shortening and I love the taste of butter! It works great either way.
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