I tasted this recipe months ago when I was visiting my aunt and uncle in San Diego with my mom. The hint of lemon mingling with juicy blueberries was amazing and I just knew I had to have this recipe and make these muffins again and again (and again)! Little did I know, I already had the recipe, as it resides in a cookbook I received as a wedding gift more than four years ago!
2 cups cake flour (of 1 3/4 cups flour, sifted twice)
1/3 cup sugar
3 teaspoons baking powder
4 tablespoons butter, melted
2 eggs, beaten
3/4 cup milk
3 tablespoons lemon zest (1-2 lemons)
1 cup fresh blueberries
Preheat oven to 400. Combine first six ingredients, blending well. Stir in lemon zest. Fold in blueberries.
Fill greased or lined muffin tins 3/4 full. Bake 15-20 minutes, or until golden on the edges.
Makes 12 good sized muffins.
Recipe adapted from Tidewater on the Half Shell by The Junior League of Norfolk-Virginia Beach. And also featured here!