Blueberry Muffins
Everyone needs to have a reliable, ‘go-to’ muffin recipe in their repertoire. A perfect muffin recipe can be altered depending on what fruit is in season, will work well with both fresh and frozen fruit, and is not so sweet that it can’t be served for breakfast. This one is mine.
A hint of lemon makes these muffins sing. They can be assembled in very little time, they freeze well, any kind of berries can be substituted for the blueberries (but seeing as its blueberry season, why would you want to?), and they come out perfectly every time. Have I sung their praise enough?
Blueberry Muffins
Adapted from Harrow Fair Cookbook
2 cups (500 mL) all purpose flour
2 ½ tsp (12 mL) baking powder
½ tsp (2 mL) fine sea salt
½ cup (125 mL) unsalted butter, softened
1 cup (250 mL) + 1 tbsp (15 mL) granulated sugar
2 large eggs
1 tbsp (15 mL) lemon zest
¾ cup (185 mL) milk
¼ cup (60 mL) fresh lemon juice
1 ½ cups (375 mL) fresh or frozen blueberries
Preheat oven to 375°F. Line a standard 12-muffin pan with paper muffin cups.
Sift together the flour, baking powder, and salt in a large bowl.
In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, with the mixer on low speed. Beat in the lemon zest.
Combine the milk and lemon juice in a small bowl.
To the egg mixture, add the flour mixture alternately with the milk and lemon juice mixture, beginning and ending with the flour mixture. Mix until just combined. By hand, fold the blueberries into the batter until just combined.
Spoon the batter into the muffin cups. Sprinkle the muffin tips with the 1 tbsp of sugar.
Bake for 30 minutes or until golden brown and a toothpick inserted into the center of the muffin comes out clean. Cool for 10 minutes before serving.