I made these for General Conference weekend. You can refrigerate the batter in a air tight container overnight if you want. I used fresh blueberries that I froze. I would suggest just freezing the whole box without washing them first. If you wash they, they will freeze together and will get smashed when they thaw. I prefer using frozen fresh berries instead of the frozen berries from the freezer section of the supermarket. Those tend to be tiny and smashed by the time they thaw out. Either that or they freeze into a hopeless block of ice. Anyway, enough about blueberries...on to the recipe!
Blueberry Muffins (makes 10-12 muffins)
Ingredients:
Dry Ingredients:
1 3/4 cup flour
1/2 cup granulated sugar
1/4 tsp salt
2 tbsp baking powder
1 tbsp lemon zest
1 cup frozen fresh blueberries
Wet Ingredients:
1 large egg
1 tsp vanilla
5 tbsp melted butter
3/4 cup milk
Directions:
- Preheat oven to 400 F and grease a 12 muffin baking pan.
- Mix dry ingredients together and set aside.
- Mix wet ingredients together until blended.
- Add to dry ingredients all at once and mix with wooden spoon until just blended, but not overly so.
- Let sit for 10 minutes.
- Distribute evenly to the greased muffin pan cups.
- Bake for 12-15 minutes, until the knife comes out clean.
