Serves: 5
Total Calories: 486
Yield: 1 dozen
Preheat oven to 350°. Grease muffin cups. Cream butter, sugar, and eggs in a small bowl. In large bowl, combine flour, baking powder, and salt. Add creamed mixture alternately with milk, stirring only until mixed. Fold in blueberries and lemon rind. Fill muffin cups 2/3 full. Bake at 350° for 25–30 minutes.
Sauce:
Combine lemon juice and sugar in small pan and bring to boiling. Pour Sauce evenly over top of baked muffins.
This Saucy Blueberry Lemon Muffins recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.
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