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
1 ¾ cups sifted flour
1 teaspoon salt
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)
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.