Farmhouse Blueberry Muffins

[glasscook]

These muffins are really cakey, and the lemon gives them a nice color. I've craved these many a morning during my pregnancy.

1 1/4 c. flour
2 t. baking powder
1/2 t. salt
1 large egg
1/2 c. sugar
4 T. (1/4 stick) unsalted butter, melted
1/2 c. milk
zest of 1 lemon, minced
1 1/2 c. blueberries, fresh or frozen (but never thawed)

Preheat oven to 400 degrees.

Comments

[glasscook]

They are from a great cookbook called Farmhouse Cookbook by Susan Herrmann Loomis. The majority of my cooking is under the Italian influence, but the deepest part of my soul is reserved for American farmstyle cooking. You know, potato salad and cornbread. Apple pie. Those things your mother made for you when you were young and now that you've moved out you always crave when you feel lonely. The kind of cooking that shows up at Baptist potlucks... I could go on and on! Anyway, this is the perfect book of Americana cooking. It's no Betty Crocker- there are no Jello molds or Bundt cakes, but the author did travel across the nation, touring and tasting at the farms she came across. She's left a lot of the recipes intact as they were told to her by a farmwife.
Another favorite is Cooking From Quilt Country by Marcia Adams and is chock-full of Amish folk food. It's wonderful. I didn't cook out of many books besides these two for a very long time.

Indeed, these muffins are best the second day! That's what Kevin and I had when we picnicked in the park.