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Bringing Home the Bakin'

bake my cake and eat it, too

Muffins aren’t really my thing.  Or so I thought, until my cousin Laura introduced me to this recipe, which she actually devised herself, by combining three of her favorite recipes.

This is a muffin I could definitely go for, filled with succulent blueberries, and subtly fragranced with lemon.  Everyone has loved them so far.

Laura’s Lemon Blueberry Muffins

  • 1/2 cup (1 stick) unsalted butter, melted and cooled, plus more for the pan
  • 2 cups all-purpose flour, plus more for the blueberries
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 2 cups fresh blueberries
  • 1 1/4 cups sugar
  • 2 extra large eggs
  • 2 teaspoons pure vanilla extract
  • 1/2 cup milk
  • 2 tsp lemon zest
    1. Preheat oven to 375 degrees. Line standard muffin pan with cups (or butter and flour) and butter the TOP (between the cups).
    2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
    3. In a separate bowl, toss blueberries with about 1 1/2 teaspoons flour to lightly coat.
    4. Set aside the flour mixture and the blueberries.
    5. Combine melted butter, vanilla, milk, beaten eggs and lemon zest.
    6. Pour wet ingredients into dry. Do not overmix.
    7. Using a rubber spatula, fold in the blueberries. Divide batter evenly among the prepared muffin cups using an ice cream scoop.
    8. Bake, rotating pan halfway though, until muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 30 minutes. Transfer pan to a wire rack to cool 10 minutes. Turn muffins on their sides in their cups, and let cool. Serve warm or at room temperature.
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