Lemon Blueberry Muffins

This is slightly late, but it's been a crazy month so far. This month's What's Baking theme was to a bake a sweet treat for Mother's Day. I choose these Lemon Blueberry Muffins which I've made a few times before and they always come out great!



1 cup milk
2 large eggs, lightly beaten
2 tsp vanilla extract
3 cups all-purpose flour,plus a few tbsps
1 cup sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, chilled and cut into small pieces
2 cups fresh or frozen blueberries
1/2 tbsp grated lemon zest





1. In a large mixing bowl, combine the dry ingredients; 3 cups of flour, sugar, baking powder, and salt.

2. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. (The mixture should look like coarse crumbs.)

3. In a small bowl, mix together the milk, eggs, and vanilla extract. Add the wet mixture to the flour mixture. Stir together just until incorporated. (Do not over mix this mixture or the muffins will be tough when baked.)

4. Toss your blueberries with a few tbsp of flour to coat them. (If you are using frozen, do not thaw them first.)

5. Fold in the blueberries and lemon zest very gently to not break the blueberries or you will have blue batter.

6. Fill each lined muffin cup with the batter, using a cookie scoop or an ice cream scoop. Remember to fill any unused muffins cups with water to prevent the pan from warping.

7. Place on the middle rack of a 350 degree preheated oven and bake until very lightly browned and firm to the touch and/or a toothpick inserted in the center comes out clean, about 18 - 22 minutes. Place on a wire rack to cool. ( I also made a few mini muffins and those bake on the same temperature for 9-11 minutes; test in similar fashion.)

Makes 16 - 18 regular-sized muffins.





Source: Joyofbaking.com, originally from Oregon's Cuisine of the Rain by Karen Brooks.

Also featured on: Foodie Friday