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Blueberry Muffins II SUBMITTED BY: Marjorie Koriakin "Big, moist and delicious." INGREDIENTS 1/2 cup butter 1 1/4 cups white sugar 2 eggs 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup milk 2 1/2 cups fresh blueberries 1/4 cup white sugar DIRECTIONS Preheat oven to 375 degrees F (190 degrees C). Grease and flour muffin pans or use paper liners. In a large bowl, cream butter and 1 1/4 cup sugar until light and fluffy. Add eggs one at a time and mix in. Mix flour, baking powder and salt. Add flour mixture, alternating with milk. Mash 1/2 cup berries and stir into batter. Fold in remaining berries. Fill muffin cups and sprinkle with the remaining 1/4 cup of sugar. Bake at 375 degrees F (190 degrees C) for 30 minutes. Remove from oven and wait 20 minutes to remove from pans. Lemon Muffins SUBMITTED BY: Jenn Hall "Lemon peel adds flavor to this basic muffin." INGREDIENTS 2 cups all-purpose flour 1/2 cup white sugar 3 teaspoons baking powder 1 tablespoon grated lemon zest 1/2 teaspoon salt 3/4 cup milk 1/3 cup vegetable oil 1 egg DIRECTIONS Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups. In a medium bowl, combine flour, sugar, baking powder, lemon zest and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.) Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

I'm sorry I don't have any good muffin recipes that I know of, I usually just get the little packets of Betty Crocker where you just have to add milk.