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A B&B at Llewellyn Lodge
603 S. Main St
Lexington, VA 24450
Fax: (540) 463-3235
Line the muffin tins with paper liners and spray with vegetable oil. Sift the flour, sugar, salt, baking powder and baking soda into a large bowl. Add the lemon rind and pecans. Set aside.
In a separate bowl, whisk the eggs, buttermilk, and oil until combined. Add this mixture to the flour mixture and stir until the batter is just combined. Gently fold in the blueberries and distribute as evenly as possible. It is essential that you do not stir the batter too much or the muffins will be tough.
Spoon the batter into the prepared muffin pans, filling each cup to the brim. Sprinkle each muffin with 1/4 to 1/2 teaspoon granulated sugar. Bake in a preheated 375 oven for 23 to 25 minutes or until brown. Cool in the muffin pan for 10 minutes, then remove the muffins from the pan and finish cooling on a wire rack. Makes from 18 to 24 muffins depending on the size of the pans.
Note: Use only frozen blueberries.
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