I’ve made these muffins a while ago, but since I didn’t prepare any new recipe this past weekend, it’s worth sharing this one. The original recipe I got from the Food Network website, my favorite tv channel when I was studying in the USA.
I love cakes with fruits in the middle and the fresh blueberries here give a delicious flavour to these muffins.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon fine salt
- ½ cup unsalted butter, softened
- 1 teaspoon finely grated lemon zest
- ⅔ cup caster sugar
- 2 large eggs, at room temperature
- ½ cup whole milk
- 1 ½ cups fresh blueberries, rinsed and dried
- 1 tablespoon of granulated sugar to sprinkle on the top of the muffins
- Preheat the oven to 375°F/190°C. Put 12 muffin cups in a 12-muffin tin.
- Sift the flour, baking powder, and salt into a medium bowl and set aside.
- In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, zest, and sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer.
- Using a rubber spatula, fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Fold in the blueberries. Take care not to over mix the batter.
- Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.