Blueberries are still so incredibly inexpensive around where I live that we currently have several pints in our fridge at any one time. Any kind of homemade bread item is always very popular with the regular "customers" here at Cathy's Kitchen. This summer in particular, I have been tinkering around with several of my muffin recipes to make them just a little different than the ordinary. I love the combination of blueberries and lemons, so I used some powdered lemonade in these muffins. It gives just the right amount of tartness, but not so much that you are puckering up your lips!
Batter:
2 cups white flour
1/2 cup white sugar
1/4 cup yellow powdered lemonade
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, melted
2 large eggs
3/4 cup milk
1 teaspoon vanilla extract
1 cup blueberries, rinsed
Topping:
1 teaspoon white sugar
Preheat oven to 375 degrees. Line a 12-cup muffin tin with paper liners and set aside. In a large bowl, put all ingredients except the blueberries in the order given and mix well with a large spoon. Set aside. In small bowl or colander, rinse the blueberries with water, drain and then lightly pat them dry. Stir the blueberries in gently with the other ingredients until well combined. Distribute the batter evenly between the paper liners. Sprinkle the one teaspoon of white sugar on all 12 muffins evenly and then bake for 20 minutes or until a toothpick inserted in the middle of one of the muffins comes out clean. Remove from oven, let cool five minutes and then remove to wire rack to continue cooling.
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