Basil Blueberry Muffins

I knocked a basil out of the garden yesterday. We also had all these blueberries left over from picking in NH.

So, I googled "blueberry basil" and came up with these: Lemon Cupcakes with Blueberry Basil Filling & Basil Icing.

I changed them a little bit - instead of cupcakes I used the "Basic Muffin Recipe" from my Fannie Farmer Cookbook.


Blueberry Basil Filling

1/3 cup frozen or fresh blueberries
1 T water1/2 t lemon juice
1 1/2 T granulated sugar
6 large basil leaves, chopped

Put all ingredients in a small saucepan over med-high heat. Cook, stirring frequently, until the berries break down & the sauce thickens.

Makes about 6 t sauce.

Basic Muffins

2 cups white flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 egg, slightly beaten
1 cup milk
1/4 cup melted butter

Preheat the oven to 375°F. Butter muffin pans. Mix the flour, baking powder, salt, and sugar in a large bowl. Add the egg, milk, and butter, stirring only enough to dampen the flour; the batter should not be smooth. Spoon into the muffin pans, filling each cup about two-thirds full. (I filled them 1/3 added some of the filling and then another 1/3 of batter)

Bake for about 20 to 25 minutes each or until a toothpick comes out clean.

Basil Icing

1/2 c powdered sugar, shifted
1 t lemon juice
2 large basil leaves, finely chopped
milk