Very Blueberry Morning Muffins
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Prep: 15 min
Bake: 25 min
Yield: 8 muffins
Ingredients

Muffins

  • 1/4 cup – unsalted butter, softened
  • 2/3 cup – sugar
  • 1 1/2 teaspoons – grated lemon zest
  • 1 – egg
  • 1/2 teaspoon – vanilla extract
  • 1 1/4 cups – blueberries
  • 1 cup and 1 tablespoon – unsifted Swans Down Cake Flour
  • 1 teaspoon – baking powder
  • 1/4 teaspoon – salt
  • 1/3 cup – milk

Topping

  • 3/4 teaspoon – sugar
  • 1/8 teaspoon – nutmeg
Directions

PREHEAT oven to 375 degrees.

IN large bowl cream butter, sugar and lemon zest until light, about 5 minutes. Beat in egg and vanilla. Mash 1/4 cup of the berries. Beat into batter. Whisk together flour, baking powder and salt. Fold into batter alternately with milk. Fold into berries.

SPOON into 8 paper-lined muffin cups. Place topping of 3/4 teaspoons sugar and 1/8 teaspoons nutmeg, mixed, in small strainer and dust each muffin. Bake until muffins spring back when lightly touched, 20 to 25 minutes. Serve warm or at room temperature. Makes 8 muffins.

Reviews
Ria says:

Very easy recipe. The muffins are very good, light not heavy or dense the lemon zest put a different twist. I added walnut in and on top. Really enjoyed them

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