- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 teaspoon finely grated lemon zest
- 2/3 cup sugar, plus 1 tablespoon for the top of the muffins
- 2 large eggs, at room temperature
- 1/2 cup whole milk
- 1 1/2 cups fresh blueberries, or 3/4 cup dried blueberries, soaked for a few minutes in water or juice
Preheat the oven to 375 degrees. Line a muffin tin with liners, or grease with butter. Sift the flour, baking powder, and salt into a medium bowl and set aside.
With an electric hand-held mixer in a large bowl, cream the butter, zest, and 2/3 cup of the sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer.
Using a rubber spatula, fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined and then fold in the blueberries. Do not over mix the batter. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.
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