Wednesday, August 1, 2012

Blueberry Muffins

I enjoy baking homemade muffins to occasionally switch up our breakfast routine.  I've made Morning Glory Muffins but have steered clear, until now, of blueberry muffins. A good blueberry muffin can really make your day but a bad one can turn you off of them for a while. I was excited when I saw the recipe for The Best Blueberry Muffin You'll Ever Have on Joanna Goddard's blog a few weeks ago.  It was time to give homemade blueberry muffins a try and I was not disappointed!

What really set these muffins apart was the brightness that the lemon zest gave them.  Unexpected but perfectly fitting.

"Crumbs" for the top of the muffins.

adapted from Cup of Jo
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
Pinch of salt
2 large eggs
1/2 cup buttermilk
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon zest (optional, but totally worth it!)
1/2 cup unsalted butter, melted
1 cup blueberries

Preheat oven to 400°.

In a medium-sized bowl combine flour, baking powder, baking soda and salt.

In a large bowl add eggs and buttermilk. Add both sugars and mix until combined. Stir in vanilla extract and lemon zest. Stir in melted butter. Add flour mixture in two to three portions. Mix until there are still streaks of flour remaining. Stir in blueberries, mixing just until combined.

Scoop about 1/4 cup of batter into each cup of prepared pan. This should fill each cup almost to the top. Sprinkle tops of each muffin with crumb mixture.

Bake for 14 to 16 minutes, or until a pick inserted into the center comes out with moist crumbs. Cool in pan on wire rack.

Salomé }

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