Blueberry Lemon Muffins

We went to Disneyland recently.  It was a bit crowded, but we had a great time!

with my sisters

Fail!

I made General Tso's chicken last week for dinner.  I forgot to take the broccoli our of the steamer so they came out like mush...fail! 

General Tso's Chicken

My friend loves Heidi Swanson.  I had some apples so I decided to make her healthy apple cake....looks okay...but it was tough...tasted like...well...cardboard.

looks can be deceiving

Blueberry Lemon Muffins

I love citrus!

Blueberry Lemon Muffins

recipe by Mark Bittman

3 tablespoons melted butter or neutral oil, like grapeseed or corn, plus more for the muffin tin

2 cups all-purpose flour

3/4 cup sugar, or to taste

1/2 teaspoon salt

3 teaspoons baking powder

1 egg

1 cup milk, plus more if needed

1 cup of blueberries

1/2 teaspoon of lemon zest

1. Heat the oven to 375°F. Grease a 12-cup muffin tin and line it with paper or foil muffin cups.

2. Mix together the dry ingredients in a bowl. Beat together the egg, milk, and melted butter or oil in another bowl. Make a well in the center of the dry ingredients and pour the wet ingredients into it. Using a large spoon or rubber spatula, combine the ingredients swiftly, stirring and folding rather than beating and stopping as soon as all the dry ingredients are moistened. The batter should be lumpy, not smooth, and thick but quite moist; add a little more milk or other liquid if necessary. Fold in the lemon zest and the blueberries.

3. Spoon the batter into the muffin tins, filling them about two-thirds full and handling the batter as little as possible. Bake for about 20 minutes (about 30 minutes for larger muffins) or until nicely browned and a toothpick inserted in the center of a muffin comes out clean. Remove from the oven and let rest for 5 minutes before taking them out of the tin. Serve warm.