Blueberry Muffins 2

We went back to get more blueberries. The U-pick season had just ended, the day before-just my luck, so we got some from the cooler. For lack of creativity, I decided to make blueberry muffins again. Though I liked the muffins we made before, I decided to try something different. These were fabulous right out of the oven...and the next morning, too!

I found it in my favorite old cookbook: Good Housekeeping Illustrated Cookbook.


As I type this, I smell the strawberry muffins baking. We like muffins, can't you tell?

2 cups flour (I use half whole wheat/half white)
2 Tbl sugar
1 Tbl baking powder
1/2 tsp salt
1 egg
1/2 c sugar
3/4 c fresh/frozen blueberries
1/2 tsp lemon extract
1 c milk
3 Tbl flax seed (or 1 Tbl oil)
3 Tbl oil (canola)

• Preheat oven to 400*. Grease or line muffin pans.
• In large bowl, mix flour, 2 Tbl sugar, baking powder, and salt.
• In small bowl, beat egg slightly, then stir in milk, flax seed, oil, 1/2 c sugar, blueberries, and lemon extract.
• Add egg mixture to flour mixture. Stir until just moistened. Ovoid overmixing to prevent toughness.
• Spoon into muffin pan.
• Bake 20-25 minutes until risen and golden. Toothpick should come out clean and dry.
• Cool on wire rack immediately