Almost all blueberry muffins are tasty, but these are extra delicious. They have a few things that set them apart from your average blueberry muffin. First, the recipe uses butter instead of oil like most muffins, and I always think butter is better. Then they are very slightly lemon flavored. You know, just a touch, not enough to be a lemon muffin, but enough to compliment the blueberries perfectly. And, lastly, they are sprinkled with sugar just before baking, giving them nice crunchy, sweet, tops. Hope you enjoy!
Blueberry Muffins
Yield: 12
Ingredients
- 2 1/3 cups all-purpose flour
- 2 tsps. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup sugar
- 1/2 cup (1 stick) butter melted
- 1 egg
- 1 egg yolk
- 1 cup milk
- 2 tsps. lemon zest
- 1 Tbsp. lemon juice
- 1 1/2 cups blueberries
Instructions
- Preheat oven to 375 degrees.
- Line the cups of a 12 cup muffin pan with paper liners.
- Whisk together sugar, butter, egg, egg yolk, milk, lemon juice, and lemon zest.
- Whisk in baking powder, baking soda, and salt, whisking until well combined.
- Stir in flour, stirring just until moistened.
- Fold in blueberries.
- Fill muffin cups 2/3 to 3/4 of the way full.
- Bake for approximately 20 minutes or until a wooden pick inserted in the center of one muffin comes out clean.
