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!!!!!!!!

Blueberry Crisp

I'm not a big fan of blueberries...they're just okay. Actually, I like the taste but not the texture. But..my sister-in-law gave me some off of her bushes the other day so I figured I'd make....something...with them. IT Guy and #1 son like them so I figured a cobbler would make them happy. Guess what? I was right! Well...actually I made a crisp and they were happy with THAT. I had a small bowl and proclaimed it a success. I figure if someone like me can enjoy something I'm not too fond of, then someone who DOES like blueberries...would LOVE it!

Blueberry Crisp



4 cups blueberries, rinsed and lightly dried
3 tablespoons cornstarch
1/3 cup sugar
Pinch salt

Topping Mixture

1/4 cup flour
1/4 cup quick-cooking oats
3 tablespoons packed brown sugar
3 tablespoons sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup chopped pecans
3 tablespoons room temperature butter, cubed

Preheat oven to 375 degrees

In a medium sized bowl, combine blueberries, cornstarch, sugar and salt.

In another bowl, combine flour, oats, brown and white sugar, cinnamon, nutmeg and pecans. Cut in butter until mixture looks crumbly.

Add the blueberries into a small, greased baking dish. Top evenly with the crumb mixture. Bake for 40 minutes. Serve with ice cream or whipped cream.

Here we go! Looks like I forgot to 
put the flour in the picture. I did use it!

Mix the blueberries, cornstarch 

and 1/3 cup sugar in a bowl.

Dump them in a greased dish. 

I used a 9x11 inch size.

Then mix up the topping ingredients. 

This is where the flour is supposed to go. 

You know..the flour I forgot to put in the picture up there.

I just mixed it with my fingers.

Then sprinkle it on top of the blueberries. 

Then bake!

Isn't it pretty????