Preheat oven to 400 degrees F. Lightly grease a muffin pan. Prepare Lemon-Sugar Topping; set aside.
In a large bowl, combine flour, baking powder, sugar, and salt. With a pastry blender or two knives, cut in butter or margarine until particles are the size of small peas; make a well in the center.
In a small bowl, combine eggs and milk; add all at once to the well in flour mixture, stirring just until moistened. Gently fold in orange zest and blueberries, taking care not to over mix the batter.
Fill prepared muffin cups 2/3 full. Bake 25 to 30 minutes (rotating muffin tin from front to back halfway through the baking time) or until muffin tops are golden brown and just firm. Remove from oven and as soon as they have cooled enough to handle, remove the muffins from pan and place on a wire rack to finish cooling
Originally Submitted
2/13/2013
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