There's just so many delicious reasons for me to thank the ladies that wrote The Best of Bridge cookbooks. I can't even begin to name all the recipes from The Best of Bridge that I've claimed as my own over the years.
If I'm ever stuck on what to make for just about any occasion, or just wanting to fall back on the tried and true, I open my Red, Green, Yellow, Black, Blue or that other Green Best and Bridge and dive in with confidence.
Which brings me to probably the best blueberry muffins I've ever made. Everybody, seriously, everybody, loves these muffins. Thanks Best of Bridge ladies!
2 cups flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
Grated zest of 1 lemon
1 cup milk
1/2 cup butter, melted
1 1/4 cups fresh or frozen blueberries
1/4 cup melted butter
Juice from 1 lemon
1/3 cup sugar
Preheat oven to 425F. Line 12 large-ish muffin cups with paper liners. 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 until just mixed. Carefully stir in blueberries. Fill muffin pans about 3/4 full and bake for 20-25 minutes.
Top topping: Combine melted butter and lemon juice. Measure sugar in separate dish. Take slightly cooled muffins and dunk the top into the lemon butter, then sugar. Makes 12 large muffins.