Easy blueberry lemon muffins

Simple to make, moist and fluffy.

I finally decided to take those month-old overripe bananas out of the freezer make banana chocolate chip muffins. I chose a simple recipe from a cookbook circa 1991 and marveled at how beautiful they turned out. Fluffy, moist and golden brown. They were still warm when I took a bite. I could taste the bananas and chocolate chips and…baking soda. Yuck! They were gross. The aftertaste was awful. I looked at the recipe again. There must have been a typo. Definitely too much baking soda. The entire batch was a waste. What a disappointment.

It was time for Plan B. When blueberries went on sale in grocery stores in July, I bought cartons, put them on cookie sheets (so they don’t freeze into one big clump) and into the freezer until they were solid. Packing the frozen berries in freezer bags saves space, and it’s easy to take out as many as needed for my favorite recipes. Blueberry muffins would soothe my palette and some lemon zest for added flavor. This recipe has never failed me.

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Blueberry lemon muffins

Makes 12 medium sized muffins
1 ¾ cups all-purpose flour
½ cup white or raw sugar
3 tsp baking powder
Zest of one lemon
1 cup milk
½ cup melted butter
1 egg
¼ tsp salt
1 cup frozen blueberries

Stir dry ingredients together, and then add frozen blueberries and lemon zest. Stir the dry ingredients together.

Combine egg, milk and melted butter together. Fold into flour-blueberry mixture until everything is mixed well and moistened. Pre-heat oven to 375°F.

Using non-stick muffin pans, fill each muffin cup with equal amounts of batter.

Bake for 20-25 minutes until golden brown.

Turn out muffins onto baking racks until cooled. Enjoy!