Side Pannel
Blueberry Lemon Muffins
Blueberry Lemon Muffins
- Recipe Submitted by maryjosh on 01/04/2020
Ingredients List
- 3 cups all purpose flour
- 2 1/4 tsp baking powder
- 1/2 tsp fine salt reduce to 1/4 tsp if using salted butter
- 3/4 cup butter at room temperature
- 1 1/2 cups granulated white sugar
- 3 large eggs at room temperature
- 1 1/2 tsp vanilla extract or vanilla bean pasta
- 1 tsp lemon zest freshly grated
- 3/4 cup milk
- 2 cups fresh blueberries or un-thawed frozen blueberries, about 1 pint, plus a bit more for putting on top
- Confectioners'/Icing Sugar for garnish
Directions
Preheat oven to 375F, with rack in centre of oven.
Grease/spray 12 muffin cups, greasing both the cups and the top of the muffin tin. Set aside.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, beat together the butter, sugar, eggs, vanilla and lemon zest until light and fluffy, about 5 minutes, scraping down the sides of the bowl a couple of times.
With mixer on low, add 1/3 of the flour mixture, then 1/2 of the milk, another 1/3 of the flour, the rest of the milk, then the rest of the flour mixture. Beat until smooth.
Using a spatula, gently fold in the blueberries until combined.
Using an ice cream scoop, divide the batter between the 12 muffin cups, filling each about 2/3 full. Place 3 blueberries in a the centre of each muffin, gently pressing them into the batter.
Bake in preheated oven for 25-30 minutes, or until golden brown around the outside and a tester inserted in the centre comes out clean. Remove from oven and let cool in the pan set on top of cooling racks for about 10-15 minutes. Carefully remove muffins from pan, by running a knife under the muffin top edges then gently lifting out. Place on cooling rack to cool completely.
Serve garnished with a dusting of confectioners/icing sugar, if desired.
Grease/spray 12 muffin cups, greasing both the cups and the top of the muffin tin. Set aside.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, beat together the butter, sugar, eggs, vanilla and lemon zest until light and fluffy, about 5 minutes, scraping down the sides of the bowl a couple of times.
With mixer on low, add 1/3 of the flour mixture, then 1/2 of the milk, another 1/3 of the flour, the rest of the milk, then the rest of the flour mixture. Beat until smooth.
Using a spatula, gently fold in the blueberries until combined.
Using an ice cream scoop, divide the batter between the 12 muffin cups, filling each about 2/3 full. Place 3 blueberries in a the centre of each muffin, gently pressing them into the batter.
Bake in preheated oven for 25-30 minutes, or until golden brown around the outside and a tester inserted in the centre comes out clean. Remove from oven and let cool in the pan set on top of cooling racks for about 10-15 minutes. Carefully remove muffins from pan, by running a knife under the muffin top edges then gently lifting out. Place on cooling rack to cool completely.
Serve garnished with a dusting of confectioners/icing sugar, if desired.
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