Summery Blueberry Lemon Walnut Muffins!

Om nom nom nom nom.....

Due to the excessive amount of fresh locally grown blueberries in the fridge, I decided to do something about it... therefore, MUFFINZ.

Here's the recipe I used from the Best of Bridge cookbook:

Ingredients:
2 cups flour
1/2 cup sugar
1 Tbsp. baking powder
1/2 tsp. salt
grated zest of 1 lemon
1 egg
1 cup milk
1/2 cup butter, melted
1 cup fresh, frozen or canned blueberries (pffttt what, blueberries come canned!?)

Topping:
1/2 cup melted butter
1 Tbsp. lemon juice
1/2 cup white sugar

Instructions:
Mix flour, sugar, baking powder, salt and lemon zest in large bowl. Beat egg in medium sized bowl, add milk and butter. Add egg mixture to dry ingredients. Stir unti just mixed (batter will be lumpy.) Stir in blueberries. Fill muffin pans 2/3 full and bake at 425 F. for 20 minutes.

Topping:
Combine melted butter and lemon juice. Measure sugar into separate dish. Dip tops of slightly cooled muffins in melted butter, then sugar. Makes 16 large or 32 small muffins.

I didn't make the topping, but instead added more lemon for lemony flavour. I also added walnuts and extra blueberries for added deliciousness.