Blueberry Muffins


There are a lot of great recipes in the Old Zion Cookbook (aka OZC). However, I’d have to say that my favorite is Jana Ghormley’s recipe for blueberry muffins.


  • 2 cups of flour
  • 1 cup of sugar
  • 1 tablespoon of baking powder
  • 1/2 teaspoon of salt
  • 2 eggs
  • 1 cup of milk
  • 1/2 cup of oil
  • 1 teaspoon of lemon extract
  • 1 1/2 cups of blueberries (fresh or frozen)


  1. Preheat oven to 400 degrees.
  2. Combine flour, sugar, baking powder, and salt in a large bowl.
  3. Combine eggs, milk, oil, and lemon extract in a separate bowl.
  4. Stir “wet” ingredients into “dry” ingredients until just barely moistened.
  5. Fold in blueberries.
  6. Spoon batter into greased muffin cups.
  7. Bake for 18-20 minutes or until golden.

This recipe makes 12 large muffins but we make half a batch. Renae usually substitutes apple sauce for half of the oil (though that might violate this blog’s “more butter” ethic). Also, you can use almost any type of berry with this recipe — it’s pretty flexible. For example, this morning’s batch had blackberries, raspberries, and strawberries.

In any case, the results are delicious, and I usually end up eating 2/3 of the muffins — slathered in butter and honey, natch, with some milk to wash them down — all by myself.


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