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This recipe is for Lemon Blueberry Muffins but if you take those components out you have the base recipe for all of my sweeter variety muffins. You can substitute 1 mashed banana, 1/3 C peanut butter, 1/2 C chocolate chips (I use mini)-the sky is the limit. Add a pinch of cinnamon here, zest of this or that there.
The key in this recipe is adding the (clean and dry) blueberries in the dry ingredients after you blend it together. That way the berries get coated in the flour and are less likely to sink to the bottom of the batter when baking. I used my favorite King Arthur Flour and Clabber Girl baking powder in this recipe ????
Ingredients
- 2 C blueberries
- 1 lg lemon, zested
- 1 TB of juice from that lemon
- 2 C all purpose flour
- 1/2 C sugar
- 1 TB baking powder
- 1/2 tsp salt
- 1 C milk
- 3/4 tsp vanilla
- 1 large egg, beaten
- 4 oz of melted butter, cooled
Instructions
- Preheat oven to 400 degrees and line a 12 spot muffin tin or spray with non-stick spray.
- In a bowl combine dry ingredients, toss in the blueberries.
- Combine wet ingredients, then whisk in the zest and juice.
- Fold the wet ingredients into the dry.
- Do not over mix, fold until just mixed.
- The batter will be lumpy and that is OK.
- Evenly portion in each opening.
- Bake for 18-20 minutes.
