19 April 2009

blueberry lemon muffins

I love these and bake them whenever I find blueberries at a decent price (which is never ... so sometimes I buy the blueberries anyway and bake them because they're YUMMY!) I baked them again this weekend.

1 and 1/4 cups flour
1/2 cup superfine sugar (run a cup of regular sugar through the blender and measure it from there - it makes a big difference in the consistency)
2 tsp baking powder
pinch of salt
2 eggs
1/4 cup butter melted
3/4 cup milk
1 tsp vanilla
1 tsp lemon zest
5 ounces or 1 1/4 cups fresh blueberries

Sift the flour, sugar, baking powder, and salt together.

In a separate bowl, mix the eggs, melted butter, milk, vanilla, and lemon zest until thoroughly combined.

Make a well in the dry ingredients and pour in the egg mixture. Stir until the flour is incorporated but not until it's entirely smooth.

Dust the blueberries with flour, and then fold into the batter. (The flour prevents them from sinking to the bottom during baking.)

Put into baking pans and bake for 20 minutes at 400.

The recipe says that this is for 12 muffins - I got 16 out of it.

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