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Merrill, I made your Blueberry Muffins for my husband for Father's Day
- Thread starter julieinva
- Start date
Mackinac Island Blueberry Lemon Muffins. another good muffin recipe.
Mackinac Island Blueberry Lemon Muffins
Sorry, I can't remember the source, but these are very good too
.
2 2/3 cups all-purpose flour
1 tbsp. baking powder
1 1/2 tsp. salt
1/2 cup sugar
2 eggs
1 cup milk
2/3 cup cooking oil
1 1/2 cups fresh or frozen blueberries
1/2 tbsp. lemon zest
Glaze:
4 tbsp. butter
1/2 cup sugar
You will need 2 medium (2 1/2") muffin tins
for 18, or 3 small (1 1/2") muffin tins for
36, greased or coated.
Preheat oven to 400 degrees.
Into a mixing bowl sift the flour and add
the other dry ingredients. In a small bowl
crack the eggs and beat with a wire whisk
for 10 seconds. Add the milk and oil to the
eggs and stir to blend.
Make a well in the flour and pour in the egg-
milk mixture. Stir as little as possible to
moisten the flour. Set the batter aside for
a moment.
Combine the blueberries with the lemon zest,
and fold the berry mix into the muffin mix.
Again stir gently and as little as
possible.
Spoon the batter into the tins to three-
fourths full.
Put the muffins in the oven and set the
timer for 20 minutes. It may take them an
additional 5 minutes, however, to get golden
brown. Check at 15 minutes, and if they are
browning too quickly, set on the bottom
shelf of the oven.
In the meantime, melt the butter in a small
saucepan. Pour the sugar into a small bowl
or pan into which the muffins will be dipped.
When the muffins are baked, cool for 5
minutes. Run a knife around the edges of
each. Tilt the tray and gently lift each
muffin from its tin.
Dip the top of each lightly in the melted
butter and then lightly in the sugar. The
muffins can be held overnight and heated for
eating the following day. They can also be
frozen, but fresh baked are best.
Mackinac Island Blueberry Lemon Muffins
Sorry, I can't remember the source, but these are very good too
.
2 2/3 cups all-purpose flour
1 tbsp. baking powder
1 1/2 tsp. salt
1/2 cup sugar
2 eggs
1 cup milk
2/3 cup cooking oil
1 1/2 cups fresh or frozen blueberries
1/2 tbsp. lemon zest
Glaze:
4 tbsp. butter
1/2 cup sugar
You will need 2 medium (2 1/2") muffin tins
for 18, or 3 small (1 1/2") muffin tins for
36, greased or coated.
Preheat oven to 400 degrees.
Into a mixing bowl sift the flour and add
the other dry ingredients. In a small bowl
crack the eggs and beat with a wire whisk
for 10 seconds. Add the milk and oil to the
eggs and stir to blend.
Make a well in the flour and pour in the egg-
milk mixture. Stir as little as possible to
moisten the flour. Set the batter aside for
a moment.
Combine the blueberries with the lemon zest,
and fold the berry mix into the muffin mix.
Again stir gently and as little as
possible.
Spoon the batter into the tins to three-
fourths full.
Put the muffins in the oven and set the
timer for 20 minutes. It may take them an
additional 5 minutes, however, to get golden
brown. Check at 15 minutes, and if they are
browning too quickly, set on the bottom
shelf of the oven.
In the meantime, melt the butter in a small
saucepan. Pour the sugar into a small bowl
or pan into which the muffins will be dipped.
When the muffins are baked, cool for 5
minutes. Run a knife around the edges of
each. Tilt the tray and gently lift each
muffin from its tin.
Dip the top of each lightly in the melted
butter and then lightly in the sugar. The
muffins can be held overnight and heated for
eating the following day. They can also be
frozen, but fresh baked are best.
michael-in-phoenix
Well-known member
These came from Bernard Clayton's Complete Book of Breads. It's a fav in our house too.