I love to look at the reviews of recipes I’m going to make, but I have to laugh at people who give a great recipe a horrible review and then go on to share how they did NOT follow the directions! Hello? That’s what directions are for!
Try a recipe once. If you don’t love it, then you can tweak the it a bit, then try again. But give the recipe a chance!!
Saturday night I went strictly by the recipe I found in my Cooking Light Cookbook and I made their Lemon-Blueberry Muffins. They were supposed to be used for Sunday breakfast. I baked them and “someone” smelled them from his office and came in for a taste! Two muffins later he returned to his office, declaring them, “Absolutely scrumptious!” There were plenty for breakfast – and I love it when he wants to try what I bake!
Here are a few pictures of the process:
Be sure to add a tablespoon of flour to your blueberries before you add them to the batter. This will keep them from falling to the bottom of the muffin.
Some people who reviewed this recipe said they left the glaze off and served them plain. I would definitely add the glaze! It makes them so good!!! Here they are cooling, waiting to be drenched in that lemony glaze…
This is what I’m talking about….
Why would you leave that off???
Finally, here’s the recipe. You need these muffins in your morning routine!
Lemon-Blueberry Muffins
Ingredients
Preparation
Preheat oven to 400°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through nutmeg) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
Combine buttermilk, egg, and rind; stir well with a whisk. Add to flour mixture; stir just until moist. Gently fold in blueberries.
Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until the muffins spring back when lightly touched. Remove muffins from pans immediately, and place on a wire rack to cool.
Combine lemon juice and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins.
Note: You can make these muffins up to 2 days ahead and glaze them the morning you need them.
When you bake, do you go strictly by the recipe when you first try it?
Let me know if you make these!
With love from my country kitchen,
RefreshHer 
Nobody could ever accuse you of not following directions! 🙂 I definitely agree with you though, people are so funny in those reviews. Lemon and blueberry are the best combo – yum!!
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Ha, obedience is a good thing! =) Yeah, these flavors go together like Adam and Eve (two who DIDN’T follow directions!) 😉
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Those sound (and look) delicious! I’ll have to surprise the kids with them for breakfast one day soon. Thanks for sharing!
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Thanks, Stefanie! There a cinch to make and so good!
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I agree about people leaving reviews when they haven’t followed the directions. It makes me want to say, “Duh!” 🙂 Sometimes I will substitute ingredients if I don’t have one on hand, but for the most part I stick to the recipe.
This recipe looks delicious! I love muffins with glaze on them.
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We loved them fresh, but they also freeze well! Enjoy!
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Gteat recipe, thanks for shharing this. sounds delicious.
Simon
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Enjoy!
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