Sweet finishes

Blueberry Muffins

Name: Blueberry Muffins
Yield: 12 muffins
Ingredients: 2 cups flour; 3/4 cup sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 2 eggs; 1/4 cup clarified butter* (cooled) or canola oil; 1 cup skim milk; 1 1/2 cups blueberries; fresh (rinsed, drained, and stems removed) or frozen (slightly thawed, stems removed); Zest (yellow part of skin) of 2 lemons, grated; *clarified butter is melted butter with the white milk solids removed, using only the clear yellow liquid part of the butter.

Lemon-scented blueberry muffins with a tender crumb and bakery-style rise.

12 muffins 10 ingredients 9 steps Crowd size

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Method

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1 Preheat oven to 400 degrees. Line a 12 cup muffin tin with paper or foil liners. 2 In a large bowl mix with a fork: flour, sugar, baking powder, and salt. Set aside. These are your dry ingredients. 3 In a medium bowl, whisk together: eggs, butter or oil, and milk. Set aside. These are your wet ingredients. 4 In a small bowl gently mix together lemon zest and blueberries. 5 Add the wet ingredients to the dry ingredients and mix with a spatula until just blended. This is your batter. 6 Using a spatula, gently fold in the blueberry-lemon mixture to the batter. 7 Spoon batter to fill approximately 3/4 of each muffin cup. 8 Bake in the center rack of the oven at 400 degrees for 15-20 minutes. 9 Serve warm or cool.

Blueberry Muffins

Ingredients

Method

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