Admittedly, I do not bake. I burn pre-made cookies. My bread falls. I hate exact measurements. But there’s just something about muffins. I REALLY enjoy baking them. Probably because they fall into this mid-way category of baking that I seem to be more comfortable in.
These muffins are really good and super easy to make. I found them on Alexandra Cooks, and since making them for the first time, I have experimented quite a few times with them, by using strawberries instead of blueberries and whole wheat flour in replacement of cake flour. Sometimes though you just can’t seem to out-do the original, which is why I am posting this recipe exactly as I made it the first time.
Blueberries are in season in spring, which is now finally upon us! Let’s all let out a happy sigh of relief together So as you see them in your local grocery or farmers market, please keep this recipe in mind and try it out. Your taste buds will thank you.
- ½ cup unsalted butter, room temperature
- 2 tsp. lemon zest
- 1 cup + 1 T. sugar
- 1 egg, room temperature
- 1 tsp. vanilla
- 2 cups cake flour
- 2 tsp. baking powder
- 1½ tsp. kosher salt
- 2 cups fresh blueberries
- ½ cup milk
- Preheat the oven to 375ºF. Cream butter with lemon zest and 1 cup of the sugar until light and fluffy.
- Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour and sift the remaining flour, baking powder and salt.
- Add the flour mixture to the batter a little at a time, alternating with the milk. Fold in the blueberries.
- Grease a jumbo muffin tin with butter or coat with non-stick spray. Distribute batter among muffin holes — in my tin, each cup was filled above the rim with batter. Sprinkle batter with remaining tablespoon of sugar. Bake for 30 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. Let muffins cool in pan for 7 (yes, exactly 7) minutes before serving.
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