I make these blueberry muffins for my guests whenever I make scrambled eggs with cream cheese and dill. When I can get them, I use wild blueberries from Wyman’s. Otherwise, I use fresh or frozen cultivated blueberries.
2 cups all purpose flour
1 Tbs. Baking powder
½ tsp. Salt
½ cup sugar
¼ cup melted butter
1 tsp. Lemon extract
1 cup blueberries
Beat the egg, then beat in the milk, butter, lemon extract. Mix the flour and baking powder, salt, and sugar. Mix the dry into the wet ingredients util incorporated but not more. Mix in the blueberries. Portion into paper lined and cooking-sprayed muffin cups. Bake at 375 F. for 10 minutes on top shelf, then 10 minutes on bottom shelf. They should spring back when fully baked. If they don’t spring back, leave them in the turned-off oven for 3 to 5 minutes to firm up.
This general recipe also works for any other kind of muffins. Leave out the lemon extract and blueberries and replace with vanilla paste and chocolate chips for chocolate chip muffins. Or replace with orange extract and dried cranberries, or replace the sugar with light brown sugar, the lemon with vanilla, and the fruit with rum soaked raisins for rum-raisin muffins. Or substitute coconut extract and shredded sweetened coconut. Vanilla, a finely chopped apple and cinnamon will make apple muffins.
Good luck making these muffins, or you can let me make them for you by visiting us at Leith Hall bed and breakfast.