My sweet sister in-law, Mary gave me this recipe during our visit to Seattle. We had hours of fun talking and sharing recipes. This recipe caught my eye and I couldn't wait to make it.
I made them the first of the week and froze them in a zip lock large freezer bag. I pulled out a couple for lunch, just an hour or two before. The perfect lunch, snack or even breakfast food :)
Lemon Blueberry Muffins
1 cup fresh blueberries
1 egg, beaten
2 cups baking mix
1/3 cup sugar
2 TB butter, softened
1 lemon
buttermilk or milk
Topping
1/2 cup sugar
1 TB lemon zest
1/4 cup melted butter
In small bowl, combine 1/2 cup sugar and zest from 1 lemon. Set aside. You will use this mixture when muffins are baked for the topping.
Combine baking mix, such as Bisquick, 1/3 cup sugar, egg and 2 TB melted butter. Squeeze lemon in 2/3 measuring cup, add enough milk or buttermilk to make 2/3 cup. Add to baking mix. Stir until combined, add just a little more buttermilk if needed. I also added in the remaining lemon zest, reserving the 1 TB lemon zest for the topping.
Fold in blueberries, just until combined.
Fill greased muffin pan 2/3 full and bake 400 degrees for 15 minutes or until toothpick comes out clean.
Cool for 2 minutes, remove from pan and place on wire rack.
Dip warm muffin tops in melted butter and then in sugar lemon mixture.
Cool on wire rack.
These are perfect for the freezer. Cool and store in zip lock bag.
Note: I doubled this recipe---they are even better the next day!
