SUNSHINE BLUEBERRY MUFFINS:
INGREDIENTS ( SUNSHINE BLUEBERRY MUFFINS ) :
| 1 3/4 cup | flour | 425 mL |
| 1/2 cup | sugar | 125 mL |
| 2 1/2 tsp. | baking powder | 12 mL |
| 3/4 tsp. | salt | 3 mL |
| 1 | egg, well beaten | 1 |
| 1/3 cup | vegetable oil | 75 mL |
| 3/4 cup | milk | 175 mL |
| 1 cup | blueberries (fresh or frozen) | 250 mL |
| 2 tbsp. | sugar | 30 mL |
| 2 tsp. | lemon rind, grated | 10 mL |
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Lemon Sugar Topping: |
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| 2 tbsp. | butter, melted | 30 mL |
| 1/4 tsp. | lemon juice | 1 mL |
| 1/4 cup | sugar | 60 mL |
INSTRUCTIONS
- In a large bowl, mix the flour with 1/2 cup (125 mL) sugar, baking powder and Make a well in the center.
- Combine the egg, oil and Add to the dry ingredients, stirring until moistened.
- Toss the blueberries with two (30 mL) of sugar and the lemon rind. Fold into the batter. Fill a greased muffin pan or muffin cups 2/3 full and bake for 20 minutes at 400°F (200°C).
- While the muffins bake, mix the butter and lemon Remove the muffins from the pan and dip in the butter mixture and then into the remaining sugar. Place on a rack to cool.
Summary
Recipe Name
SUNSHINE BLUEBERRY MUFFINS
Author Name
S.JULIUS
Published On
Preparation Time
Cook Time
Total Time
Average Rating
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