BLUEBERRY-BLUEBERRY MUFFINS
(MAKES 1 DZ LARGE MUFFS)

1 CUP SIFTED FINE GROUND BLUEBERRY LEAF

2 ½ CUP ALL PURPOSE FLOUR
1 TBSP BAKING POWDER
1/2 TSP BAKING SODA
½ TSP SALT
¾ CUP BUTTER,SOFTENED (150 ML)
1 CUP SUGAR

1 TBSP VANILLA
2 LARGE EGGS
1 ½ CUP BLUEBERRY YOGURT
1 TBSP GRATED LEMON ZEST
1 ½ CUPS WILD FROZEN BLUEBERRIES (THAW AND REMOVE JUICE)

MAKE SURE THE RACK IS IN MIDDLE OF OVEN. PRE-HEAT OVEN TO 375 F. 300 FOR CONVECTION OVEN. WHISK FIRST 4 INGREDIENTS, SET ASIDE. IN LARGE MIXING BOWL CREAM BUTTER AND SUGAR TOGETHER, BEATING UNTIL FLUFFY. ADD 1 EGG AT A TIME. BEAT IN LEMON ZEST AND VANILLA. ADD ½ DRY INGREDIENTS UNTIL MIXED. BEAT IN 1/3 YOGURT. ADD REMAINING DRY INGREDIENTS AND THEN YOGURT. DO NOT OVER BEAT. FOLD IN BERRIES. COAT MUFFIN CUPS LIGHTLY WITH OIL OR LINE WITH PAPERS. BAKE UNTIL GOLDEN BROWN AROUND THE RIMS, 25 MINS 37 MINS FOR CONVECTION

THANK YOU SWEETIE! LOL! You are a peach! These sound so good! I will try them as soon as I can use my stove! Too friggen' hot right now!

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Life,
j-angel

aka GP purrie kittie attack cat!


My Little Grow LST'ing w/Hardware

My Outdoor Odyssey 2008 BONSAI MUMS

My Little Grow Indoor To Outdoor 2009

i bow to your awesome cooking skill and recipe knowledge !

__________________
Regard,
Closet-DWC

And remember just try and act NORML

I wonder how that would taste with BlackBerries???

Blackberries come ripe here about late Aug..and I've got some Blackberry bud due about the same time....Hmmmmm

Gotta ask the wife about this...she's the baker in the family...

ISO

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Blackberries will work fursure, just might want to cut them in half first depending on the size. Before you mix the berries into the batter at the end, add 1 TBSP of flour to the berries while sitting in straner. This will make sure the heavy berries won't all sink or juice up your whole muffin.