Blueberry Muffins

These blueberry muffins are light, delicious, and delightful. Use fresh blueberries for full flavor and opt for muffin wrappers as opposed to non-stick spray for even lighter tasting muffins.

Info

• Source: Cooks County Magazine

Special Equipment

• 12 cup muffin tin
• Muffin wrappers -or-
• Non-stick cooking spray

Preheat Oven

1. Preheat oven to 375°F
2. Adjust rack to middle of oven

Ingredients

• 480ml (2 cups) All Purpose Flour
• ½ teaspoon Salt
• 2 Eggs
• 180ml (¾ cup) Light Brown Sugar
• 4 tablespoons Unsalted Butter- melted, cooled
• 180ml (¾ cup) Non-fat Buttermilk
• 1 teaspoon Lemon Zest
• 2 teaspoons Lemon Juice
• 1 tablespoon Vanilla Extract
• 240ml (1 cup) Fresh Blueberries

Preparation

1. Line a 12 cup muffin tin with muffin wrappers -or-
2. Spray a 12 cup muffin tin with non-stick cooking spray

3. Whisk together, in a large bowl
   • flour
   • baking powder
   • baking soda
   • salt

4. In a separate bowl, whisk together until throughly combined
   • eggs
   • brown sugar

5. Gradually whisk in, one by one, until well blended
   • melted butter
   • buttermilk
   • lemon zest
   • lemon juice
   • vanilla

6. Fold into dry mixture
7. Toss blueberries with 1 tablespoon flour and fold into batter

8. Distribute batter into the muffin tin.

Bake

1. Bake 25 to 30 minutes, rotating pan halfway through baking, until light golden brown and toothpick inserted into center comes out clean.