#weliketoeat : Blueberry Muffins
Let me begin by saying that between delayed jet lag from our trip last week and crazy laryngitis accompanied by a nasty cold, posts [and life] just didn’t happen this week. That’s all I have to say on that front.
I was feeling a little better though and for some odd reason I was really craving blueberry muffins, so those definitely DID happen. And I want to share the recipe here!
3 cups flour [very careful not to overmeasure]
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 eggs [room temperature preferred]
1 cup granulated sugar
1 cup milk
1/2 cup canola or vegetable order
1 teaspoon vanilla extract
1-1/2 cup fresh or frozen blueberries
coarse sugar for sprinkling [optional]
zest and juice from one lemon
Preheat oven to 425 degrees. Spray muffin tins with non stick spray or line with muffin liners and set aside.
In a large bowl, gently combine flour, baking powder, salt and cinnamon. Mix until all dry ingredients are combined.
In a medium bowl, whisk together eggs and sugar until combined. Mix in milk, oil, and vanilla. Mixture will be pale and yellow.
Fold wet ingredients into dry ingredients and mix everything by hand. Avoid over-mixing. Mix until the flour is off of the bottom of the bowl and there are no pockets of dry ingredients.
Fold in the blueberries, lemon zest and lemon juice.
Pour batter into prepared tins and fill them all the way to the top. Sprinkle coarse sugar if desired.
Bake at 425 degrees for 5 minutes and then reduce temperature to 375 degrees. Bake for another 13-15 minutes until tops are slightly golden and centers come clean when a toothpick is inserted.
Allow to cool and ENJOY!
The lemon zest isn’t necessary but I think it makes all the difference in the world. It’s the perfect combination of sweet and tart.
I used fresh blueberries even though they aren’t in season. I feel like frozen berries leave too much juice.
The coarse sugar is amazing. And perfect and sweet and amazing.
The texture is light and fluffy and perfect. They might not last more than a day.
This recipe made 18 muffins and like the directions said, the cups were filled to the TOP.
I’ve got lots of plans for productivity this weekend. Here’s hoping they come together! Hopefully you’ve had a good week and have something fun planned for this weekend. I will be back on Monday. Seriously.