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~Blueberry Muffins~

Source of Recipe

~Swap Group~


List of Ingredients

2 cups unsifted all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
2 large eggs
3/4 cup buttermilk
3 ounces unsalted butter, melted
2 teaspoons finely grated lemon zest
1 teaspoon vanilla
1 cup blueberries


TOPPING:

2 tablespoons sugar
mixed with 1/2 teaspoon cinnamon




Recipe

Instructions:

Adjust rack to the middle of the oven and preheat to 400
degrees. Grease 12 muffin cups with a vegetable cooking spray, then flour them.

Sift together flour, sugar, baking powder, baking soda
and salt.

Combine eggs, buttermilk, butter, lemon zest and vanilla. Stir into dry ingredients until moistened.

DO NOT beat until smooth because the muffins will
become grainy. Stir-fold in the fruit, mixing just enough
to combine.

Fill muffin cups three-quarters full. Top each muffin with a sprinkling of cinnamon sugar.

Bake 20 to 25 minutes, or until muffins are golden and pull away from the sides of the tin. Cool 15 to 20 minutes before removing. Makes 1 dozen muffins.