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

  • Preheat oven to 375°F
  • Adjust rack to middle of oven

Ingredients

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

Preparation

  • Line a 12 cup muffin tin with muffin wrappers -or-
  • Spray a 12 cup muffin tin with non-stick cooking spray
  • Whisk together, in a large bowl
    • flour
    • baking powder
    • baking soda
    • salt
  • In a separate bowl, whisk together until throughly combined
    • eggs
    • brown sugar
  • Gradually whisk in, one by one, until well blended
    • melted butter
    • buttermilk
    • lemon zest
    • lemon juice
    • vanilla
  • Fold into dry mixture
  • Toss blueberries with 1 tablespoon flour and fold into batter
  • Distribute batter into the muffin tin.

Bake

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