The Best Lemon Blueberry Muffins Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 cup unsalted butter at room temperature
zest of 1 lemon
1 cup plus 1 tbsp granulated sugar
1 large egg at room temperature
1 tsp vanilla extract
2 cups (256 g) all-purpose OR cake flour
2 tsp baking powder
1.5 tsp kosher salt (see note below)
2 cups fresh blueberries, washed
1/2 cup whole milk or buttermilk
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Directions: |
Directions:Heat oven to 375 degrees F. and grease the muffin tin with butter or coat with a nonstick spray.
Add the egg and vanilla to a mixing bowl and beat until combined. (I use a Kitchen Aid Stand Mixer) Meanwhile, in a small bowl, toss the berries with 1/4 cup of flour and set aside.
Whisk together the remaining flour, baking powder and salt.
Add the flour mixture to the batter a little at a time, alternating with the milk.
Distribute batter among the muffins cups. Sprinkle batter with remaining tblsp of sugar.
Bake for 30 minutes (or less if using the 12-cup muffin tin). Check with a toothpick for doneness. If necessary, return pan to oven for a couple more minutes. Let muffins cool in the pan before serving.
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Number Of
Servings: |
Number Of
Servings:6 OR 12 muffins |
Preparation
Time: |
Preparation
Time:15 minutes |
Personal
Notes: |
Personal
Notes: This recipe is a family favorite, sourced from the New York Times...
The original recipe calls for using a 6-cup jumbo muffin tin, which is fun, and is how I bake them. If you are feeding a crowd you can use a 12-cup muffin tin instead.
NOTE: If using table salt as opposed to Kosher salt, use only 1 teaspoon. If you are sensitive to salt altogether, use only 1/2 tsp salt.
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