Blueberry Muffins

Another muffin recipe. I guess I really do have a muffin obsession.

I should point out that I don’t make all these thing just for the two of us to eat. We couldn’t eat it all. Well, we probably could. But then we wouldn’t be able to walk and that isn’t a great idea.

I love to bake, and I love to share the results. Allan always gets first dibs, but I take a lot of baked goods to school too.

This recipe is good, even if the blueberries tend to bleed into the muffin, which isn’t my favourite look. I am still on the search for a recipe which keeps the blueberries intact.

And far from being sad about that, I am rather happy to have an excuse to keep experimenting!

Blueberry Muffins

adapted from The Boastful Baker

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries (you can use frozen, just make sure that you dry them as best you can)
1 stick (8 tablespoons) butter, room temperature
1 cup granulated sugar
zest of 1 lemon
2 large eggs
2 teaspoons vanilla extract
1/2 cup milk

1. Preheat oven to 375 degrees F. Line a 12-cup muffin pan with paper muffin cups and spray with Pam.

2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

3. In another bowl, toss the blueberries with about 1 tablespoon of the flour mixture. This will help them to stay afloat in the muffins instead of sinking to the bottom. Set aside.

4. In the bowl of an electric mixer, using your paddle attachment, beat the butter, sugar, and lemon zest on medium-high speed until light and fluffy, about 3-5 minutes.

THIS IS IMPORTANT! Beating your sugar and butter together properly really does make your baked goods that much better.

5. Add the eggs one at a time and beat well, then mix in the vanilla extract.

6. Gradually add the flour mixture and beat just until moistened. Add the milk and beat just until combined. Do not overbeat!

7. Lightly fold in the blueberries using a rubber spatula, careful not to squish them. Divide the batter evenly among the muffin cups so that each one is 2/3 full.

8. Bake until the muffins are golden brown and a toothpick inserted in the center of one of the muffins comes out clean, about 25-30 minutes. Transfer to a wire rack or another surface to cool. Remove muffins from pan and let cool completely.