by Maxine Troxell

This is my Aunt Erma’s Sweet Muffins recipe from her Run of the Mill cookbook.  I add fruit to make them extra special.  This recipe has won a lot of blue ribbons. Sometimes, instead of blueberries, lemon zest, and lemon extract, I substitute with cranberries, orange zest, and orange extract. Both versions are delicious. I hope you enjoy them.

Blueberry Lemon Muffins

Ingredients

1 ¾ cups sifted flour 

1 teaspoon salt                     

1 egg                       

¼ cup cooking oil

1 teaspoon lemon extract

2 ½ teaspoons baking powder

½ cup sugar

1 cup milk

¾ cup blueberries

1 tablespoon lemon zest

*additional sugar for muffin tops (optional)

Directions

Heat oven to 400 degrees. 

Grease 12 muffin tin pan or use cupcake liners. 

Sift flour, baking powder, salt, and sugar into bowl. 

Make a well in the center and add egg, milk, oil, and lemon extract. 

Stir just enough to moisten dry ingredients. 

Fold in blueberries and lemon zest. 

Fill tins ²/₃ full. 

Sprinkle additional sugar on top of each muffin if desired. 

Bake 20-25 minutes.