Blueberry Muffins

Ingredients

  • ½ cup unsalted butter, at room temperature
  • 2 teaspoons grated lemon zest
  • 1 cup plus 1 tablespoon sugar
  • 1 egg, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups cake flour
  • 2 teaspoons baking powder
  • 1 ½ teaspoons kosher salt
  • 1 ½ cups fresh blueberries, cleaned
  • ½ cup milk
  • Nutritional Information
    • Nutritional analysis per serving (10 servings)

      290 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 46 grams carbohydrates; 1 gram dietary fiber; 24 grams sugars; 3 grams protein; 44 milligrams cholesterol; 436 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Ten muffins

Preparation

  1. Preheat the oven to 375 degrees. Using an electric mixer, combine the butter and lemon zest. Add 1 cup of sugar and beat until light. Mix in the egg and then the vanilla.
  2. Sift together the flour, baking powder and salt. Place the blueberries in a bowl and toss with 1/4 cup of the flour mixture. Add the remaining flour mixture to the butter mixture alternately with the milk, mixing just to combine. Gently fold in the blueberries.
  3. Line a muffin pan with paper muffin cups. Spoon the batter into the cups, filling them about 3/4 full. Sprinkle the tops with the remaining sugar. Bake until muffins are lightly browned and spring back when touched in the center, about 30 minutes. Let cool slightly before serving.

45 minutes

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