Blueberry Muffins

 

blueberry muffin2

Always use non-stick spray otherwise a mess to get out of the pans :(

Always use non-stick spray otherwise a mess to get out of the pans 😦

Lemon-Blueberry Muffins

½ cup unsalted butter, room temperature

1 tsp. lemon zest or lemon juice

1 1/3 cup sugar

1 large egg, room temperature

2 tsp. vanilla

2 cups cake flour , spooned and leveled in cup

2 tsp. baking powder

1/2 tsp. kosher salt

1 to 1 1/2 cups fresh or thawed frozen blueberries

3/4 cup milk

 

  1. Preheat the oven to 375ºF. Cream butter with lemon and  sugar until light and fluffy.
  2. Add the egg and vanilla and beat until combined. Sift flour, baking powder and salt.
  3. Add the flour mixture to the batter a little at a time, alternating with the milk. Fold in the blueberries.
  4. Distribute batter among muffin tin. Bake for 16-25 minutes. Check with a toothpick for doneness.
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