Lemon-Blueberry Muffins
Ingredients
-
½
cup
unsalted butter
-
1
zest
lemon
-
1
cup
sugar
-
1
tablespoon
sugar
-
1
large
egg
-
1
teaspoon
vanilla extract
-
2
cups
all-purpose flour
-
2
teaspoons
baking powder
-
1½
teaspoons
kosher salt
-
2
cups
fresh blueberries
-
½
cup
milk or buttermilk
Instructions
- Preheat the oven to 375ºF.
- Cream the butter with lemon zest and 1 cup of sugar until light and fluffy.
- Add the egg and vanilla, and mix until combined.
- Toss the blueberries with ¼ cup of flour.
- Whisk together the remaining flour, baking powder, and salt.
- Gradually add the flour mixture to the batter, alternating with the milk.
- Fold in the blueberries gently.
- Grease a jumbo muffin tin or a standard muffin tin with butter or non-stick spray.
- Distribute the batter among the muffin cups and sprinkle with the remaining tablespoon of sugar.
- Bake for about 30 minutes, or 18-25 minutes for a standard muffin tin, checking for doneness with a toothpick.
- Let the muffins cool in the pan for about 7 minutes before serving.
Nutrition Facts (estimated)
Servings
6 or 12 muffins
Calories
250
Total fat
10g
Total carbohydrates
40g
Total protein
4g
Sodium
200mg
Cholesterol
30mg
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