Muffin Perfection

I have been making this Sunset magazine recipe for Lemon Blueberry Muffins so long that my recipe card is spattered and smeared and ever so precious to me.  Almost every year, when the fresh blueberries hit the market, I make a batch of these.


The muffins you purchase in stores these days are enormous; my muffins are almost dainty by comparison. They fit easily inside the pleated paper liners in a normal muffin tin.  One makes a nice snack - two makes a nice lunch. 


The lemon adds a little tang to what otherwise would be pretty sweet muffins and it pairs perfectly with blueberries. You can slather them with butter but it's really gilding the lily - they don't need it.


These little beauties freeze well for another day, or just wrap them airtight and keep them on the counter for a couple of days without diminishing their taste. They reheat well in a moderate oven for five minutes.


In other words, they are perfect.


Lemon Blueberry Muffins, from Sunset Magazine, back when God was a child.


1 cup blueberries
2 cups flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1/4 cup salad oil (I subbed in melted butter this time and it worked fine and the taste was even better)
1/2 cup milk
1 Tablespoon fresh lemon peel (peel from 1 large lemon, yellow part only)


In a food processor, combine sugar and lemon peel with metal blade in place. Process for 1 minute. Add dry ingredients and process 10 seconds. Mix egg to blend with oil, add milk and, with processor running, quickly add the liquids. Process only until ingredients are evenly mixed. Remove the blade and gently stir in the blueberries.


Fill greased muffin cups (or with paper liners) about 3/4 full. Bake in a 375 degree oven for about 20-25 minutes (my oven took 30-35 minutes), until the tops are browned.


To store overnight, wrap airtight. To store longer, freeze, then thaw unwrapped. To reheat, set muffins in a pan and bake, uncovered, in a 350 degree oven for about 5 minutes.