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!!
Grandma’s Blueberry Lemon Muffins
submitted by Brittany
2 cups flour
1/2 cup sugar
3 tsp baking powder
1/2 tsp salt
zest of one lemon
1 cup milk
1/2 cup butter*, softened
1 cup frozen blueberries (or fresh)
1/4 cup butter, melted
1/2 Tb lemon juice
1/2 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.
Recipe Source: My maternal grandmother Ruth Rice