BLUEBERRY MUFFINS - Laurie Fifield
Ingredients
Adjust amounts for a smaller or larger batch
Directions
Notes
In large bowl, mix flour, sugar, baking powder and salt. With pastry blender, cut in margarine until mixture resembles fine crumbs. In small bowl, beat egg, milk, lemon peel, and vanilla until blended. Stir egg mixture into flour mixture just until flour is moistened (batter will be lumpy). Fold blueberries into batter. Spoon batter into paper lined muffin pan cups. Bake at 400°F for 20 to 25 minutes until golden brown. Immediately remove muffins from pan. If frozen blueberries are used, do not thaw before adding them to batter, just rinse under cold water, drain and fold in. Makes 1 dozen muffins.