Lemon Blueberry Muffins

1 C. Flour 2 egg yolks, well beaten

1 tsp. baking powder 3 T. lemon

¼ tsp. salt 2 egg whites, room temp.

½ C. Butter 1 T. grated lemon peel

½ C. sugar 1 C. blueberries

Combine flour, baking powder and salt.

Beat butter, sugar until fluffy. Add egg yolks.

Add dry ingredients and alternate with lemon juice. Do not over mix.

Beat egg whites until stiff, stir in lemon rind.

Fold into muffin mix and add berries.

Spoon batter into greased muffin tins.

Bake at 350 degrees for 20-25 minutes.

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