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Jason’s Blueberry Muffins

Photo by: Tom Eckerle
Comments: 0
 

Recipe

Yield: Makes 1 dozen

Ingredients

  • 2 tablespoons butter, for coating the muffin tins
  • 2 cups all-purpose flour
  • 1 cup blueberries
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ cup sugar
  • 2 tablespoons butter, melted
  • 2 eggs
  • 1 cup buttermilk
  • 1 teaspoon grated lemon peel
  • 1 teaspoon vanilla extract

Equipment:

  • 12 cup muffin tin

Directions

Butter the muffin tin with the 2 tablespoons butter, set aside.

Preheat the oven to 400°.

In a small bowl, toss ¼ cup of the flour with the blueberries and set aside.

In a large mixing bowl, combine the remaining 1 ¾ cups flour, the baking powder, salt, and sugar.

Blend in the melted butter, eggs, and buttermilk.

Mix until the flour is dampened. Add the grated lemon peel and the vanilla extract.

Fold in the blueberries and fill the muffin cups two-thirds full.

Bake for 20 minutes.

Allow the muffins to set for 2 to 3 minutes before removing from the pan.

Notes

Eat them while they are hot.


© Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

171kcal (9%)
101mg (10%)
2mg (3%)
47mcg RAE (2%)
76mg
9mg
4g
11g
1g
27g
46mg (15%)
350mg (15%)
3g (14%)
5g (8%)
1mg (7%)
 

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