Jason’s Blueberry Muffins
Updated February 23, 2016 
Eat them while they are hot.
Makes1 dozen
Cooking Methodbaking
CostInexpensive
Total Timeunder 1 hour
Make Ahead RecipeYes
Kid FriendlyYes
One Pot MealYes
Five Ingredients or LessYes
Mealbreakfast, brunch, tea
Moodfestive
Taste and Texturebuttery, fruity, sweet
Type of Dishmuffins
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
- 12 cup muffin tin
Instructions
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Butter the muffin tin with the 2 tablespoons butter, set aside.
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Preheat the oven to 400°.
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In a small bowl, toss ¼ cup of the flour with the blueberries and set aside.
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In a large mixing bowl, combine the remaining 1 ¾ cups flour, the baking powder, salt, and sugar.
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Blend in the melted butter, eggs, and buttermilk.
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Mix until the flour is dampened. Add the grated lemon peel and the vanilla extract.
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Fold in the blueberries and fill the muffin cups two-thirds full.
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Bake for 20 minutes.
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Allow the muffins to set for 2 to 3 minutes before removing from the pan.
Christopher Idone
