Just one bite of one of a blueberry muffins, my mind drifts back in time . . .
Growing up in Louisiana, blueberry muffins were one of my very favorite things to make. Also, one of my father’s favorite things to eat. Suppose that’s the reason I enjoyed making them so much and still do. Reminds me of our time spent gardening, raising chickens, doing projects around the house, and summer dinners on the front porch. Simple times.
What foods remind you of your childhood? Do you have a special recipe to share? Please send them along . . .
I am looking forward to hearing from you!
Summer's best blueberry treat, blueberry muffins. With simple ingredients and a little bit of time, hot blueberry muffins are ready to serve!
- 2 cups blueberries
- 2 T. all-purpose flour
- 2 cups all-purpose flour
- 2 t. baking powder
- 1/2 t. salt
- 1/2 cup crisco
- 1 1/3 cup whole-milk yogurt
- 1 1/3 cup sugar
- 2 large eggs
- 2 zest of 2 lemons
Preheat oven to 400ºF.
In a medium size bowl, toss the blueberries with 2 T. flour, set aside.
In a medium bowl, add the flour, baking powder, and salt; whisk together and set aside.
In the bowl of an electric mixer fitted with a paddle attachment, add the crisco, yogurt, sugar, eggs, and lemon zest; blend together.
Add the dry ingredients; briefly blend together. Careful not to over mix.
Add the blueberries, stir together, just until blueberries are evenly distributed in batter.
Line the muffin pans with cupcake liners. Fill them 2/3 full with the batter.
Bake for 20 to 25 minutes or until lightly brown.
Remove from oven. Cool on a wire rack.