Blueberriest Muffins
Deliciously moist muffins packed with fresh blueberries and brightened with lemon zest, these bakery-style treats feature a tender crumb and hint of cinnamon.
Ingredients
- •3 cups all-purpose flour
- •1 cup sugar
- •2 teaspoons baking powder
- •½ teaspoon salt
- •1 teaspoon ground cinnamon
- •8 tablespoons unsalted butter
- •3 whole large eggs
- •¾ cup milk
- •1 whole lemon
- •2½ cups blueberries
Cooking Instructions
- 1.
Preheat the oven to 375 degrees.
5 min
- 2.
Line 12 large muffin cups with paper liners and spray the top part of the pan lightly with vegetable oil spray.
3 min
- 3.
Combine or sift together the flour, sugar, baking powder, salt, and cinnamon in a large bowl.
5 min
- 4.
Whisk together the butter, eggs, milk, lemon zest, and lemon juice in a separate bowl until well combined.
5 min
- 5.
Place 1 cup of the blueberries in the bowl of a food processor fitted with the metal blade and pulse several times until coarsely chopped. Stir the chopped berries into the egg mixture.
3 min
- 6.
Add the egg mixture to the flour mixture and stir just until the dry ingredients are moist and blended. Do not over mix. Fold in the remaining whole blueberries.
5 min
- 7.
Scoop the batter into the prepared muffin pan with a large ice cream scoop (1/3-cup scoop). The batter will come to the top of the paper liner or pan.
5 min
- 8.
Bake 25 to 30 minutes, until lightly golden brown and a toothpick inserted in the center of a muffin comes out clean.
30 min
- 9.
Remove from the oven and cool for 5 minutes. Turn the muffins out of the pan and serve immediately
5 min
