Every summer, I spend part of my mornings in my backyard garden. It is the best time to do some gardening because it is shady and cool. It is the time when I water the plants, pull some weeds and cut flowers to bring inside the house. I love a vase of fresh roses on my desk while working on my blog. Not only does it brighten the room, but it also exudes a sweet and wonderful aroma.
Yesterday, I also decided to pick blueberries from my garden to use for my baking. There are lots of fruits but I was only able to harvest a handful. It was not enough for the muffins that I was to bake, so I ended up eating it. And for the blueberry lemon muffins that I made, I used frozen ones instead. The muffins were baked first, slightly cooled and then dunked in a lemon and butter mixture. And lastly they were dipped in sugar, resulting in a lemony and sweet treat that you can have for breakfast, snack or anytime you feel like eating one. 🙂
Happy 4th of July to our friends across the border!
- 2 cups all-purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- Rind of one lemon
- 1 egg
- 1 cup milk
- ½ cup butter, melted
- 1 cup fresh or frozen blueberries
- ¼ cup melted butter
- 2 tablespoons lemon juice
- ½ cup sugar
- Preheat oven to 375°F. Grease muffin tins or line with baking cups, if using.
- In a large bowl, combine flour, sugar, baking powder, salt and lemon rind. Beat egg in medium bowl; add milk and butter. Add the egg mixture to dry ingredients.
- Stir until just mixed (batter will be lumpy). Stir in blueberries.
- Fill muffin cups ⅔ full. Bake for 20 minutes.
- To make the topping, combine melted butter and lemon juice. Measure sugar in a separate dish. Dunk tops of slightly cooled muffins into lemon butter mixture and then dip in sugar.
- Enjoy!
Nice recipe. I definitivt will try it
hello from Sweden
gosia
Hi Gosia,
Thanks for taking the time to write! It’s nice to hear from somebody from Sweden:) Have a good weekend!