Plumpish Blueberry Muffins
 
Cook time
Total time
 
Ingredients
  • 3 cups all-purpose flour
  • 1/2 cup sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • zest of 1/2 lemon
  • 2 large eggs, beaten
  • 1 1/2 cups buttermilk (I used milk with 1 1/2 tbsp vinegar stirred in to thicken)
  • 6 tablespoons unsalted butter melted then cooled
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 - 2 1/2 blueberries, rinsed, patted dry and lightly tossed in flour
  • sprinkling sugar
Instructions
  1. Preheat oven to 350F.
  2. Line or grease 12 muffin tins.
  3. In a large bowl, whisk together all dry ingredients, from the flour to the lemon zest.
  4. In a medium bowl, whisk 2 large eggs and add to the remaining wet ingredients.
  5. Make a well in the center of the dry ingredients. Slowly pour in the wet ingredients while stirring and fold gently just until all ingredients are blended.
  6. Gently fold in the blueberries.
  7. Scoop and fill muffin tins until level with the cups. I had enough for one extra muffin.
  8. Sprinkle over with coarse sprinkling sugar.
  9. Bake for 20-25 minutes, until the muffins have risen and turned a golden brown and a skewer inserted comes out clean or lightly moist.
  10. My muffins took much longer to bake.. about 30-35 minutes.
Recipe by Just a Smidgen at https://justasmidgen.com/2013/08/26/plumpish-blueberry-muffins/