These muffins are delicious and great for breakfast. These were so good and were great for a rainy day. This is ‘The Famous Jordan Marsh Blueberry Muffins” recipe from the King Arthur website, with some tweaks. You can make them with fresh or frozen but I use frozen.
Ingredients
8 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
2 teaspoons lemon zest
2 teaspoons baking powder
1 teaspoon vanilla extract
2 cups unbleached all-purpose flour
1/2 cup milk
2 1/2 cups blueberries (frozen or fresh)
Preparation
Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin tin; or line the tin with papers, and grease the papers.
In a medium-sized bowl, beat together the butter and sugar until well combined. Add lemon zest.
Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition.
Beat in the baking powder and vanilla.
Add the flour alternately with the milk, beating gently just to combine. Scrape the bottom and sides of the bowl.
Mash 1/2 cup of the blueberries. Add the mashed and whole berries to the batter, stirring just to combine and distribute.
Scoop the batter by the heaping 1/4-cupful into the prepared muffin pan; a muffin scoop works well here.
Bake the muffins for 25 to 30 minutes, until they’re light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.
Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a rack to cool. BAM! You’re done.
These look so good! I’m going to try them to have on hand for weekday breakfasts.