The Best Lemon-Blueberry Muffins

• khẩu phần: 6 servings
• thời gian hoạt động: 15 minutes
• tổng thời gian: 52 minutes

Nguyên liệu

½ cup (113 g ) unsalted butter, room temperature

zest of 1 lemon

1 cup + 1 tablespoon (214 g) sugar

1 egg, room temperature

1 teaspoon vanilla

2 cups (256 g) all-purpose or cake flour

2 teaspoons baking powder

1½ teaspoon Diamond Crystal kosher salt, see notes above

2 cups fresh blueberries

½ cup milk or buttermilk

Hướng dẫn

Heat the oven to 375ºF. Cream butter with lemon zest and 1 cup of the sugar until light and fluffy.

Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour; then 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. Fold in the blueberries. Note: Batter will be thick. This is OK.

Grease a jumbo muffin tin (or a 12-cup muffin tin… though the jumbo is really fun) with butter or coat with non-stick spray. Distribute batter among muffin cups. Sprinkle batter with remaining tablespoon of sugar. Bake for 30 minutes (or less, roughly 18-25 minutes, if using a 12-cup muffin tin). Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. Let muffins cool in pan for about 7 minutes before serving.