The Forked SpoonHomemade Bakery Blueberry Muffin Recipe
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Ingredients
Serves 6- 2 cups fresh blueberries (tossed in 1 teaspoon all-purpose flour)
- 2 teaspoon lemon zest
- 2 large eggs (at room temperature)
- 1 teaspoon vanilla extract
- 1/2 cup milk (at room temperature)
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- sugar (for topping)
- 1/2 cup butter (at room temperature)
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Steps
- Step 1
Preheat oven to 425 degrees F. Line a 12 cup standard muffin tin with cupcake liners or 6 cup jumbo muffin tin with cupcake liners. Set aside.
- Step 2
Transfer the butter and sugar to the bowl of a stand mixer and beat until light and fluffy, approximately 2 minutes. Mix in the lemon zest.
- Step 3
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla.
- Step 4
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Step 5
Add the dry mixture to the creamed mixture alternating with the milk - do not overmix.
- Step 6
In a separate bowl toss the blueberries in 1-2 teaspoons all-purpose flour. Gently fold blueberries into the muffin batter.
- Step 7
Fill muffin liners with the prepared batter. Sprinkle the tops of the muffins with sugar, if desired. Bake at 425 degrees F for 5 minutes before reducing temperature to 375 degrees F and baking for an additional 20-25 minutes, or until a toothpick inserted in the middle comes out clean. Remove muffins from the tin and allow to cool before serving.
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Preheat oven to 425 degrees F. Line a 12 cup standard muffin tin with cupcake liners or 6 cup jumbo muffin tin with cupcake liners. Set aside.
Source: The Forked Spoon
