I chose to make Lemon – Blueberry muffins this month. So off to the store I went with my little one. His job was to remember blueberry preserves and lemons; my job was to remember whole wheat flour. For whatever reason, there were no blueberry preserves, so I had to substitute raspberry preserves. They pair very well with lemon too. By the way, Benny did a great job remembering his ingredients and he helped me decide to substitute raspberry preserves. I also used a large muffin tin vs. a small one because I had large muffin cups on hand. The baking time increased for the muffins by about four minutes.
My muffins turned out to be very moist and full of flavor. The preserves added a lot of moisture and the wheat flour added a different texture and maybe a little nutty flavor. The raspberry preserves added a tang that I don’t think the blueberries would have brought t o the muffins. The muffins turned out really well. I don’t think I have ever had muffins that were that moist before. Thanks Grace for sharing this great recipe!!Lemon-Blueberry or Raspberry Swirl Muffins
makes 24 magnificent mini muffins – or 12 large muffins.