Lemon Blueberry Muffins

I love muffins....just about any kind. They are so nice to keep around for breakfast, snacks or to throw in a lunch. They freeze great and can satisfy a craving with no problem. These lemony muffins fit all the above criteria! I was out of lemons when I made these so I had to use straight bottled lemon juice, but if you've got some lemons, grate a tablespoon of the zest and throw it in. I'm pretty sure that will take these over the top!

Lemon Blueberry Muffins 
with Lemon Sugar Sprinkles



1/2 cup shortening

1 1/4 cups sugar
2 eggs
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 cup blueberries ~ frozen
2 tablespoons lemon juice
Lemon Sugar for sprinkling ~ recipe follows

Preheat oven to 350 degrees.

Line muffin cups with cupcake liners. Spray cups lightly with cooking spray.

Cream shortening and sugar together until creamy.

Add eggs, one at a time until combined.

Add lemon juice.

Stir together the flour, baking powder and salt.

Add to the sugar mixture alternately with milk, beginning and ending with dry ingredients.

Stir in frozen blueberries.

Spoon mixture into prepared muffin tins and sprinkle with a bit of coarse sugar.

Bake for 25 – 30 minutes or until lightly golden brown and done in the center.

Makes about 18 muffins.


Lemon Sugar

1/4 cup coarse sugar (found in the baking aisle)
1 teaspoon lemon juice

Pour sugar into a container with a lid.

Pour lemon juice in with sugar and shake until sugar is coated with the lemon.

Sprinkle on top of muffins. 

Makes 18-24 muffins.

 

The muffin-y goodness!

 

Cream the shortening and the sugar 

then add the eggs and lemon juice.

 

Then add the milk and dry ingredients.

 

Stir in the blueberries.

 

Scoop!

 

Combine the coarse sugar and the 

lemon juice to make the lemon sugar. 

Sprinkle on top of the muffin dough then bake!

 

So goooooood!!!!!!!!