2 C. all-purpose flour
1/3 C. sugar
1/2 t. salt
1/2 baking soda
2 t. baking powder
1 C. buttermilk
1/4 C. oil
1 1/2 C. blueberries
1 1/2 T. all-purpose flour
2 t. grated lemon rind (rind from 2 lemons)
Preheat oven to 425 degrees. Mix dry ingredients.
Beat eggs w/buttermilk and oil. Add to dry ingredients. Mix, leaving mixture slightly lumpy
Mix blueberries w/ 1 1/2 T. flour and rind. Add to muffin mixture. Fill well-greased mini muffin tins 2/3 full. Sprinkle a little sugar on top.
Bake 10-12 minutes, until brown.
Makes 4 dozen gems
From square meals by Jane and Michael Stern