Blueberry Muffins

prep time:: 30 min
total time:: 1 hr

Makes 2 dozen muffins

Joyce Spears

Tender muffins studded with blueberries

ingredients

3 1/2C (438g) Flour
2/3C (134g) Sugar
4t (18g) Baking Powder
1/4t (1g) Salt
2 Eggs
1 1/2C (368g) Milk
1/2C (112g) Cooking Oil
2t (4g) Lemon Zest (or zest of one lemon)
1 1/2C (210g) Blueberries (fresh or frozen)

directions

1
Preheat oven to 375°.
2
Line muffin tin with paper liners.
3
In a large mixing bowl combine the flour, sugar, baking powder, and salt.
4
Make a well in the dry ingredients.
5
In a separate bowl combine the eggs, milk, oil, and zest. Pour into well and stir until just combined. (Batter will be lumpy.)
6
Fold in blueberries. (Try to stir the blueberries as little as possible since they tend to turn the batter an unappetizing shade of blue.)
7
Fill muffin cups 2/3 full.
8
Bake for 25 minutes.

notes

If using frozen blueberries, reserve one tablespoon of the flour to sprinkle over the berries. This will help absorb some of the moisture and help prevent the batter from turning blue.

Source: Joyce Spears