Inspiration struck and I’ve made several different blueberry muffin recipes over the last few weeks to try to find one I really enjoy. This one combines a few elements of two of them and is head and shoulders above the rest. Give it a shot or share your favorite blueberry muffin recipe.
1 stick unsalted butter (at room temperature)
1 cup sugar
2 teaspoons baking powder
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 ¾ cups all-purpose flour
¼ cup yellow cornmeal
¼ teaspoon salt
1/8 teaspoon cinnamon
½ cup milk
3 cups blueberries
Preheat oven to 375. Grease 12 regular muffin tins.
Cream the butter and 1 cup of sugar with electric mixer. Add eggs and beat well. Add the baking powder, vanilla extract, and lemon zest and mix well.
In another bowl, combine flour, cornmeal, salt, and cinnamon. Add half the dry ingredients to the batter and mix lightly. Add the remaining dry ingredients and mix.
Fold in blueberries. Spoon the batter into muffin cups and sprinkle with sugar. Bake 25-35 minutes (until golden brown and a toothpick comes out clean).
great recipe @SMC_zone6, blueberry muffins are one of my favorites…
I will throw in a quick baking tip for any novices, make sure your butter, eggs and milk are brought to room temp before mixing them and don’t’ melt the butter in the microwave…If you must, let it cool before mixing it.
@moley, good call out, yes definitely chilled for pies and even biscuits but that’s a different baking than muffins or cakes…Certainly not recommending the microwave, but I know some people can’t wait for the butter to soften on it’s own…
Just a couple of words here- as a rule when using sour cream or buttermilk you can (should) replace the baking powder with baking soda- but only about one half as much. (Baking powder is two parts acid salt -originally cream of tartar- plus one part baking soda. Double acting baking powders use an acid salt that requires heat to be activated.) And don’t let any of your mixture get too warm, as a cool batter can hold very small air bubbles, which will provide even leavening when the cake is baked. Natural soda/acid leavening starts working as soon as its mixed, so it’s good to get it into the pans and then the preheated oven right away.