Blueberry Muffins
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ½cup unsalted butter, at room temperature
- 2teaspoons grated lemon zest
- 1cup plus 1 tablespoon sugar
- 1egg, at room temperature
- 1teaspoon vanilla extract
- 2cups cake flour
- 2teaspoons baking powder
- 1½teaspoons kosher salt
- 1½cups fresh blueberries, cleaned
- ½cup milk
Nutritional analysis per serving (10 servings)
291 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 47 grams carbohydrates; 1 gram dietary fiber; 24 grams sugars; 3 grams protein; 234 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Preheat the oven to 375 degrees. Using an electric mixer, combine the butter and lemon zest. Add 1 cup of sugar and beat until light. Mix in the egg and then the vanilla.
- Step 2
Sift together the flour, baking powder and salt. Place the blueberries in a bowl and toss with ¼ cup of the flour mixture. Add the remaining flour mixture to the butter mixture alternately with the milk, mixing just to combine. Gently fold in the blueberries.
- Step 3
Line a muffin pan with paper muffin cups. Spoon the batter into the cups, filling them about ¾ full. Sprinkle the tops with the remaining sugar. Bake until muffins are lightly browned and spring back when touched in the center, about 30 minutes. Let cool slightly before serving.
Private Notes
Comments
Works with half whole wheat half white flour instead of cake flour. Batter was stiff, but muffin turned out light, moist with soft crumb. Was done in 20 minutes.
This is a wonderful recipe! Lemon zest is everything. Based on a previous comment, I used 3/4 cup sugar since I prefer mine less sweet. I had to use AP flour and frozen blueberries but they still came out awesome.
Made 12 muffins instead of ten; baked for about 23 mins.
i made these a few months ago and they were great.. but then made them today, and they were awful.. and they didn't rise.. im new to baking.. so i don't know what happened? ii added the flour and salt and bp in, then i added the blueberries.. i did however, add the butter and lemon zest along with the egg and vanilla.. all at once, could that have done it?
Baking powder probably out of date. To check put a drop of water in your sink and sprinkle some baking powder over it. If it sizzles vigorously, the bp is still active, otherwise, buy new bp. I change mine out every six months if I don't use it up by then.
I made this with haskap berries - delicious!
I agree the muffins came out beautifully all was great except a bit salty.
Advertisement