Don't these just look like the best Blue Berry Muffins Ever!
Well let me tell you the only thing making them better would have been to use a bigger muffin tin!
Placed all dry ingredients together, then milk & eggs, chopped the Frozen Blue Berries in the Cuisinart, and added them to the liquid ingredients before adding them to the dry.
I probably should have added the Blue Berries last and I wouldn't have had purple muffins... But I do like color and if that's the worst part about these muffins it's fine by me. They don't look purple once baked, and they taste delicious!
I saved some of the batter to make fresh, hot muffins another day!
Recipe Follows:
Blue Berry Muffins
Preheat oven to 375 Degrees
Combine following ingredients and set aside:
3 Cups Flour
1 Cup Sugar
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
Zest of 1 lemon
Whisk together and set aside:
3/4 Cup Milk (I used nonfat)
8 Tablespoons melted butter (cool)
3 Large eggs
juice of 1 lemon
Chop 1 Cup Blue Berries (I used Frozen) and set aside
Stir together liquid ingredients and dry ingredient until gently blended. Gently fold in chopped Blueberries (I should have done this) and 1 1/2 Cup whole Blueberries.
Place in muffin tins, bake in preheated oven for 25 - 30 Minutes
Cool in pan for 5 minutes.
