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Blueberry-Lemon Muffins




Source of Recipe


Food Network Kitchens


Recipe Introduction


These are very good. I am still trying to make the ‘perfect’ (to my taste) blueberry-lemon muffin. These are almost there, but everyone else who tasted them loved them, so what do I know. I would prefer them to be slightly more ‘cakey’ and much more lemony. I am thinking an additional egg, some cake flour and more lemon zest. Maybe even a lemon glaze.


List of Ingredients




2 ½ c. flour
¾ c. sugar (white or brown) plus more for sprinkling on top
1 T. baking powder
1/8 t. fine salt
Freshly grated nutmeg
½ c. sweet butter
1 c. whole milk
2 large eggs, at room temperature
1 T. finely grated lemon zest
½ t. vanilla
1 ½ c. fresh blueberries, rinsed and dried (I tossed them in a little flour to prevent ‘sinking’


Recipe



Preheat oven to 425 degrees. Line a 12 muffin tin with cupcake liners and set aside (mine made a few more than 12).

Whisk the flour, sugar, baking powder, salt and nutmeg together in a medium bowl; set aside.

Melt the butter in a microwave. Whisk in the milk, eggs, lemon zest, and vanilla with the butter.

Make a small well in the center of the dry ingredients. Pour wet ingredients into the well, then stir with a wooden spoon until the dry ingredients are moistened but still lumpy. Do not over mix the batter or your muffins will be dense. Gently stir in the blueberries. Divide the batter evenly into the muffin tin and sprinkle the tops generously with sugar (I used turbanado sugar here).

Put the muffins in the oven and immediately reduce oven temperature to 375 degrees. Bake until golden brown, about 25 minutes, rotating the pan halfway through the cooking. Insert a toothpick into the center of a muffin to check if it is done. The toothpick should come out clean. Cool muffins in the pan on a rack for a couple of minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature.

Makes 12 muffins (or more).