Love these with a nice greek yogurt parfait (Yields 12 muffins)
Ingredients
½ cup unsalted butter, room temperature
2 lemons (for zest)
1 cup + 1 tablespoon sugar
1 egg
1 teaspoon vanilla
2 cups (256 g) all-purpose or cake flour
2 teaspoons baking powder
1½ teaspoon salt
2 cups fresh blueberries
½ cup of your milk of choice
Cooking Instructions
Heat the oven to 375ºF then grab 3 separate bowls - one for butter, one for wet ingredients, one for dry ingredients. If you have a stand mixer, use that bowl for your wet ingredients.
Zest your lemon, then add it to your butter bowl. Toss in your room temperature butter and 1 cup of sugar then stir them all until combined (I like to use a spatula).
In your wet ingredient or stand mixer bowl, add the egg and vanilla then beat until combined.
In your dry ingredient bowl, add your flour, your baking powder, and your salt; whisk until combined.
Add your butter mixture to your wet ingredient/stand mixer bowl, stir until combined. Once both mixes are well incorporated.
Measure out 1/2 a cup of milk - we will add it gradually to your stand mixer/bowl with your batter by alternating between adding the flour mixture and adding a little milk each time to ensure the batter can be stirred with ease.
Once your batter is fully mixed, gently fold in your blueberries (a few will break and that's okay!)
Prep your muffin tin with butter non stick spray or cupcake liners then fill each cup with your batter. (Optional step: sprinkle the tops with granulated sugar!)
Bake for 30 minutes on 375º (check on them around the 20-25 minute mark) and let cool for 10-15 minutes before serving.
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