2/3 cup sugar, plus 1 tablespoon for top of muffins
2 large eggs, room temperature
1/2 cup whole milk
1 1/2 cup fresh blueberries, rinsed and drained
Instructions
Preheat the oven to 375 degrees F. Lightly brush a
12-muffin tin with butter and set aside. Sift the
flour, baking powder, and salt into a medium bowl
and set aside.
In a standing mixer fitted with the paddle
attachment, or with an electric hand-held mixer in
a large bowl, cream the butter, zest, and 2/3 cup
of the sugar until light and fluffy, about 2
minutes. Scrape down the sides of the bowl with a
rubber spatula. Add the eggs, one at a time,
beating well after each addition. Remove the bowl
from the mixer.
Using a rubber spatula, fold the flour in 3 parts
into the butter mixture, alternating with the milk
in 2 parts, until just combined. Fold in the
blueberries. Take care not to over mix the batter.
Divide the batter evenly into the muffin tin and
sprinkle the tops with sugar. Bake until golden
brown, about 25 minutes. Cool muffins in the pan
on a rack. Serve warm.
Originally Submitted
2/13/2012
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