Blueberry Muffins
Quick to assemble, quick to bake, and you have a lovely baked good to offer family and friends. I love to make these muffins on summer weekends when guests are visiting and still asleep. Imagine the surprise of entering the kitchen to find a stack of these delights, warm from the oven. It is part of living La Dolce Vita!
Equipment
- 1 12-cup muffin tin
- 1 Large mixing bowl
- 1 fine wire mesh strainer
Ingredients
- 2 cups fresh blueberries
- 3 cups flour
- 4 tsp baking powder
- 1 teaspoon salt
- 1 cup granulated sugar
- 2 eggs beaten
- 4 tbsp unsalted butter melted
- 1 ¼ cups milk
- Finely grated rind of 1 medium-sized lemon
Instructions
- Adjust the rack to the center of the oven and preheat to 400 degrees.
- Grease a 12-cup muffin tin with vegetable shortening. Be sure to grease the top of the muffin pan and the cups, which will help when it comes time to release the baked muffins and move them to a cooling rack.
- Using a fine-mesh wire strainer, sift the flour, baking powder, and salt into a large mixing bowl.
- Add the berries and toss to coat them with the flour mixture.
- Add remaining ingredients and mix gently (trying not to break the berries) until the dough is evenly mixed and there are no pockets of dry ingredients remaining. Do not overmix!
- Spoon the batter into the 12 muffin cups. The batter will nearly fill the cup.
- Bake for approximately 20 minutes. They are done when a cake tester inserted into the deepest part of a muffin comes out clean.
- Cool in the pan for about 30 minutes.
- Use a small sharp knife to gently release any muffin top overhang from the top of the pan. Gently pull the muffin to one side and insert the knife into the cup along the edge to help lift the muffin from the cup. Place on a wire rack.
- Serve warm or at room temperature.
Notes
You can keep them in the refrigerator for a few days or freeze them.