3 hours ago
Wednesday, July 17, 2013
I'm not sure why I never posted this recipe. I've had it in my little recipe box for 15 years.
I guess it's because these types of muffins are not in style these days, they use evil ingredients.
WHITE SUGAR. BUTTER. FLOUR. Oh my! :(
There is no quinoa, amarynth or olive oil in the recipe.
No agave and no Greek yogurt, I'm sorry.
You know I've been very good about only posting healthy cakes lately.
But every once in a while, it's ok to have a piece of cake made with butter/flour/sugar, unless you are gluten free for health reasons.
I eat one muffin, not all 12, so I will give myself a pass just for these scrumptious muffins.
This is my favorite blueberry muffin recipe, and I am glad I dug it up.
Blueberry Lemon Muffins: makes 12 muffins
1 1/3 cups sugar
zest of a lemon
1 stick of butter, softened
1/4 tsp almond extract
1/4 tsp vanilla extract
Mix all together until light and creamy.
Now add in a bit at a time:
2 cups of flour
2 tsp baking powder
1/2 tsp salt
Next, add in:
2/3 cup milk
1 cup of blueberries
Mix everything to make a nice batter. I do this by hand, it's easy.
For the top you will need:
some sliced almonds
Pour the batter into muffin liners and sprinkle w/ the almonds, nutmeg and raw sugar (I think the nutmeg is what makes these muffins so good).
Bake in a 375F oven for 23-25 minutes until puffed and golden.
Let cool in the pan for 5 minutes, then remove to a cooling rack.
It feels good to be bad!