LEMON BLUEBERRY TEXAS SIZED MUFFINS

Ingredients:

1/2 cup butter (I like salted, softened)
1 cup sugar
2 eggs
3 Tablespoons freshly squeezed lemon juice (about 2 lemons)
1 1/2 cups unbleached white flour
1 1/2 teaspoons of baking powder
1/4 teaspoon of salt ( didn't add)
1/2 cup of orange juice
1 cup of fresh or frozen blueberries

Optional: Powdered sugar glaze or drizzle of vanilla frosting

Directions:

Wash off the outside of the lemons, and then roll them around under your hand to soften and “loosen” up the juice inside.

Then cut in half and squeeze out the juice, being careful to remove any seeds.

In your mixer bowl,  beat together the butter and sugar, then add the eggs and lemon juice. 

In a separate bowl, stir together the flour, baking powder and salt. To give the muffins an extra citrus taste,  use orange juice instead of milk for the liquid. Measure out orange juice. Now alternately add flour mixture and orange juice to  creamed sugar, eggs and lemon juice,  a bit at a time till it’s all incorporated. 

 If you’re using frozen blueberries (not for fresh) stir them with a Tablespoon of flour. This will soak up some of the moisture when they bake.

Turn off your mixer and gently stir the blueberries into the batter.

 Pour in your batter into muffin cups and bake in a preheated 350 degree oven for around 
a knife or toothpick inserted comes out cleanly.