I heard about these muffins from my friend, Jodi. I made a test batch last night and I'm making another batch this morning for the freezer.
Lemon Blueberry Muffins
2 cups flour
1 cup sugar
1 T. baking powder
1/2 tsp. salt
2 eggs, lightly beaten
1 cup light cream (or milk)
1/2 cup oil
1 tsp. lemon extract (this gave the muffins a wonderful lemon flavor)
1 1/2 cups fresh or frozen blueberries
In a large bowl, combine dry ingredients. In a separate bowl, combine wet ingredients; stir into flour mixture just until moistened. Fold in blueberries. Spoon into 18 greased or lined muffin cups. Bake at 400 degrees for 18-20 minutes or until golden brown. Makes 1 1/2 dozen.
I filled my muffin tins up to the top and got 1 dozen.
Lightly golden and very moist inside.
A nice summertime breakfast!
Recipe found at Mountain Musings and reprinted with permission.