Blueberry Lemon Muffins and Easter Menu Ideas

I vowed that I would not buy any Easter candy until the week before Easter because of my lack of self control. Robin Eggs and Cadbury Eggs are my ultimate weakness. As a kid my mom used to buy crates of Cadbury eggs for our Easter baskets.

A couple of weeks ago our whole family was at Walmart to buy a friend a birthday toy and as we passed the Easter candy I waved John on and told him I would catch up them...I needed a moment. Just me and the Easter candy. I'm glad no one was watching me just stare and caress all the candy. I've got problems...

Now that Easter is finally near, yesterday I bought a bag of Robin Eggs and we had a moment. :)

If you are anything like me you are already planning your Easter Menu. If you have company and need breakfast ideas I love this Gorilla Bread. These blueberry muffins would be great as well.

I have seen them bouncing around the blogs and everyone said they were the best blueberry muffins they ever had so I had to try them. I wasn't disappointed! I was a little wary since the recipe called for frozen blueberries. I just figured I would substitute fresh blueberries but when I went to buy them they were $6.50 for a tiny container. Yeah...not going to happen. So I bought frozen and they turned out beautifully. The lemon brings out the flavors and the muffins aren't overly sweet so the sugary topping is perfect. The recipe is below.

Here are a couple of ideas I was thinking of to go with our ham:

Gooey Potatoes - Cheesy potatoes that are a staple at all of our get togethers.

Cheesecake Factory Carrot Cake Cheesecake - A layer of carrot cake topped with a layer of cheesecake.

"Empty Tomb" Marshmallow Delights - These are fun to make with the kids during the week before Easter. I have heard these called "Empty Tomb" desserts because the disappearing marshmallow can represent Jesus being resurrected.

Lemon Blueberry Muffins

slightly adapted from The Sister's Cafe

2 cups flour

1/2 cup sugar

3 tsp baking powder

1/2 tsp salt

zest of one lemon
1 egg

1 cup milk

1/2 cup softened shortening or butter (I used butter)
1 cup frozen blueberries

Topping
1/4 cup butter, melted
1/2 T lemon juice
1/2 cup sugar

Mix dry ingredients and set aside. Beat eggs, milk and shortening (or butter). Add dry ingredients and stir to combine. Stir in blueberries gently. Bake at 375 degrees for 20-25 minutes. Combine butter and lemon juice for the topping. While the muffins are still warm, dip the tops in the butter and lemon juice, then dip in sugar. Makes 12 muffins.