Simple blueberry muffins get a bright flavor boost from grated lemon peel.
2 cups all-purpose flour
¾ cup sugar
2 teaspoons baking powder
¼ teaspoon salt
1 large egg
¼ cup salad oil
½ cup milk
1 tablespoon grated lemon peel
1 cup fresh or frozen blueberries
In a large bowl, stir together flour, sugar, baking powder, and salt. In a small bowl, beat egg with oil until blended; then stir in milk and lemon peel. Add egg mixture to flour mixture an stir just until dry ingredients are evenly moistened (batter will be stiff). Gently fold in blueberries.
Divide batter evenly among 12 greased or paper-lined 2 ½-inch muffin cups. Bake in a 375 degrees oven until muffins are golden (about 20 minutes). Turn out of pans onto racks; serve warm or at room temperature. If made ahead, let cool; then wrap airtight and refrigerate for up to 1 week or freeze for up to 6 months. Make 12 muffins.
2 cups all-purpose flour
¾ cup sugar
2 teaspoons baking powder
¼ teaspoon salt
1 large egg
¼ cup salad oil
½ cup milk
1 tablespoon grated lemon peel
1 cup fresh or frozen blueberries
In a large bowl, stir together flour, sugar, baking powder, and salt. In a small bowl, beat egg with oil until blended; then stir in milk and lemon peel. Add egg mixture to flour mixture an stir just until dry ingredients are evenly moistened (batter will be stiff). Gently fold in blueberries.
Divide batter evenly among 12 greased or paper-lined 2 ½-inch muffin cups. Bake in a 375 degrees oven until muffins are golden (about 20 minutes). Turn out of pans onto racks; serve warm or at room temperature. If made ahead, let cool; then wrap airtight and refrigerate for up to 1 week or freeze for up to 6 months. Make 12 muffins.
