fresh blueberry muffins
(1 rating)
Serve with your favorite homemade fruit butter. These muffins are sooooooo.....Good , the blueberries and the lemon sugar topping......good.
(1 rating)
yield
12 serving(s)
prep time
25 Min
cook time
20 Min
Ingredients For fresh blueberry muffins
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1/3 corganic cane sugar
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3 tsplemon zest, grated
- TOPPING FOR MUFFINS
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2 cfresh organic blueberries
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1 corganic cane sugar
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2 1/2 cwhite lily ap flour
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2 1/2 tspbaking powder
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1 tsppink sea salt
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2 lgorganic brown eggs
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1/2 stickorganic unsalted butter,(melted and cool
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1/4 cvegetable oil
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1 corganic buttermilk
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1 1/2 tsppure organic vanilla extract
- MUFFINS
How To Make fresh blueberry muffins
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1For topping, mix togather sugar and lemon zest, set aside.
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2oven to 425 degrees.Bring 1 cup blueberries and 1 teaspoon sugar to a simmer in saucepan over medium heat.mashing berries with spoon and stirring frequently, until berries have broken down and mixture is thicken and reduced.set aside in a bowl and let cool. -
3In a mixing bowl combine dry ingredients togather, in a separate bowl whisk 1 cup of sugar and eggs together ,until combined. stir in buttermilk and vanilla until combined. gently fold in egg mixture and remaining cup of blueberries into flour mixture until moistened.
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4Please dont over mix. I use a ice cream scoop to put batter equally among prepared muffin cups. spoon teaspoon of cooked berry mixture into center of each mound of batter. gently swirl berry filling into the batter.
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5Sprinkle lemon sugar evenly over muffins. Bake until muffin tops are goldern and firm 20 minutes.Cool muffins for 5 minutes then tranfer to wire rack.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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