Ingredients:
2 cups all-purpose flour - sifted
¾ cup sugar
5 tablespoons - butter - melted
1 tablespoon baking powder
½ cup milk
1 teaspoon vanilla
2 eggs
For the Blueberries:
1 inch piece of fresh ginger - grated
Zest of ½ lemon
1 tablespoon of lemon juice
1 tsp. brown sugar
1 cup frozen blueberries
Preheat Oven 350 degrees:
In a bowl sift together the flour, sugar and baking powder.
In a separate bowl combine the eggs, milk, vanilla and melted butter.
In a mixing bowl combine the blueberries, lemon zest, lemon juice, brown sugar and ginger. Give this a toss and add it to the dry ingredients.
Add the liquid to the dry ingredients. Mix very lightly.
Fill buttered tins about two-thirds full.
Bake 20-25 minutes or until nicely browned and full.
These muffins are moist and delicious.
With Love,
Catherine
xo
Elsewhere:
BurntApple says
Love the pretty addition of fresh ginger. Your muffins make my mouth water!
Lady Behind The Curtain says
Hi Catherine,
Thanks so much for participating in this months Behind The Curtain Dessert Challenge. Your recipe looks delicious! See you next month for Peaches and Cream! YUM! 🙂
P.S. I noticed you submitted an old recipe. The rules are to submit a new recipe. For next months challenge I would really appreciate it if you would submit a new recipe. Thanks ~Sheryl~
Liz Berg says
Catherine, such picture perfect muffins! They look like they came fresh out of a high end bakery...mmmmmm.....