Blueberry,Blueberry Muffins

[Carrie]

BLUEBERRY-BLUEBERRY MUFFINS
(MAKES 1 DZ LARGE MUFFS)

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1 CUP SIFTED FINE GROUND BLUEBERRY LEAF

2 ½ CUP ALL PURPOSE FLOUR
1 TBSP BAKING POWDER
1/2 TSP BAKING SODA
½ TSP SALT
¾ CUP BUTTER,SOFTENED (150 ML)
1 CUP SUGAR

1 TBSP VANILLA
2 LARGE EGGS
1 ½ CUP BLUEBERRY YOGURT
1 TBSP GRATED LEMON ZEST
1 ½ CUPS WILD FROZEN BLUEBERRIES (THAW AND REMOVE JUICE)

MAKE SURE THE RACK IS IN MIDDLE OF OVEN. PRE-HEAT OVEN TO 375 F. 300 FOR CONVECTION OVEN. WHISK FIRST 4 INGREDIENTS, SET ASIDE. IN LARGE MIXING BOWL CREAM BUTTER AND SUGAR TOGETHER, BEATING UNTIL FLUFFY. ADD 1 EGG AT A TIME. BEAT IN LEMON ZEST AND VANILLA. ADD ½ DRY INGREDIENTS UNTIL MIXED. BEAT IN 1/3 YOGURT. ADD REMAINING DRY INGREDIENTS AND THEN YOGURT. DO NOT OVER BEAT. FOLD IN BERRIES. COAT MUFFIN CUPS LIGHTLY WITH OIL OR LINE WITH PAPERS. BAKE UNTIL GOLDEN BROWN AROUND THE RIMS, 25 MINS 37 MINS FOR CONVECTION

 

[Carrie]

Sorry Guys Needed To Change Recipe.

 

[Barrelhse]

Carrie- looks great, as the Blueberry seasons and summertime approach. I've been thinking of crossing Blueberry x Maple Leaf Indica and making pancakes that don't need syrup!!1!