I made these muffins this morning. They were quick and easy, but the jury is out on whether they will replace our old standby recipe. After reading Krispi's review, I decided to reduce the lemon juice to 2 tsp. and the zest to 1/2 tsp., which is a significant reduction over what the recipe calls for: the juice and zest of an entire lemon. The lemon wasn't noticeable, which is how I like it when it comes to blueberry muffins or blueberry pie.
I used my Pampered Chef hand-powered chopper to chop the berries. I like the chopped berries a lot - they certainly make the muffins moist and I think it's an improvement over the usual recipe that calls for just whole berries. Like Krispi, I too was worried that chopping some of the berries would turn it into a bluey gooey mess, but that didn't happen at all. Whether I use this recipe or not, in the future I think I will always chop some of the berries.
I made this recipe last weekend and added strawberries from our garden, blackberries, and raspberries. Maybe it was the berries but they were easy and delicious! I used one of those pie things to mash some of the berries. I left the other berries whole.
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