Blueberry Muffins

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
20 muffins
Level:
Easy

Ingredients
  • 3 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 4 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 cups buttermilk, shaken
  • 1/4 pound (1 stick) unsalted butter, melted and cooled
  • 1 1/2 teaspoons grated lemon zest
  • 2 extra-large eggs, lightly beaten
  • 2 cups fresh blueberries (2 half-pints)
Directions

Preheat the oven to 350 degrees. Line muffin tins with paper liners.

Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl and mix together. In a separate bowl, mix together the buttermilk, butter, lemon zest, and eggs. Make a hole in the center of the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a fork just until blended. Fold the blueberries into the batter. Don't over mix! With a standard (2 1/4-inch) ice-cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full.

Bake the muffins for 20 to 25 minutes, until golden brown.


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