Saturday, March 16, 2013

Plain Tasty Blueberry Muffins

Don't bother with the box mixes. Their tiny canned blueberries have nothing on the flavor of fat fresh or frozen ones. The rest of these ingredients, minus the lemon zest, are probably in your pantry anyway (well, I hope you store the milk, butter, and eggs in the fridge, but you know what I mean).

  • 1 3/4 cup all-purpose flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 teaspoon powdered lemon zest* (or 1 teaspoon fresh)
  • 1 egg
  • 3/4 cup milk
  • 1/4 cup butter (half a stick), melted and cooled.
  • 2 cups frozen blueberries (or fresh, if they're in season). No need to thaw.

  1. Preheat oven to 400
  2. Line 12 muffin cups with paper liners. You could also grease them, but I find that the blueberries frequently stick anyway (or maybe its my pan?)
  3. In a large mixing bowl, whisk  the flour, sugar, baking powder, salt, and lemon zest. Toss the blueberries in the flour.
  4. In a medium mixing bowl (I usually use a quart-sized liquid measuring cup to make pouring neater), whisk the milk, egg, and melted butter.
  5. Pour liquid ingredients into the dry and stir with a silicone spatula just until combined (that means no more visible patches of flour).
  6. Divide evenly into muffin cups.
  7. Bake 18-22 minutes until the tops are lightly golden brown and a toothpick inserted in the middle comes out clean.

*I buy the powdered lemon zest from Penzeys, and store it in the fridge to keep it fresh. No affiliation, just a happy customer.

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