Thursday, March 22, 2012

Lemon-Blueberry Muffins

This tasty flavor combination is a variation of this simple recipe. I used dried blueberries because that’s what I had, but fresh would also work. The best thing about it is that no mixer is needed. Because of the amount of baking powder, the muffins are very light and will rise in the oven, so don’t overfill the muffin cups. Enjoy!

Lemon-Blueberry Muffins
3 1/2 cups all-purpose flour
1 1/2 cups sugar
4 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. kosher salt
2 cups buttermilk
1/2 cup butter, melted
Zest from 1 lemon
2 eggs, lightly beaten
1 tsp. vanilla
1 cup dried or fresh blueberries

1. Stir together flour and next 4 ingredients in a large bowl. Combine buttermilk and next 4 ingredients. Carefully add buttermilk mixture to dry ingredients, stirring just until combined. Stir in blueberries. Scoop batter into lightly greased muffin cups.
2. Bake at 350° for 15 to 20 minutes or until done.

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