Name: Blueberry Muffins
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 20 muffins
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

Watch how to make this recipe.

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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Blueberry Muffins

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