Muffins on Monday are always a good idea when someone else is baking them!
Prep Time: 15 minutes
Bake Time: 30-35 minutes
Yield: 18 small muffins
Here's a super quick recipe that uses frozen blueberries.
Ingredients
2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon ground nutmeg
1/2 teaspoon salt
2 eggs, lightly beaten
1/2 cup butter, melted
1/2 cup buttermilk
1 teaspoon vanilla extract
2 teaspoons lemon zest
2 cups blueberries (fresh or *frozen)
Directions
In a large bowl, combine flour, sugar, baking powder, nutmeg, and salt.
In a small bowl, combine eggs, butter, buttermilk, and vanilla; stir into dry ingredients just until moistened.
Gently fold in lemon zest and blueberries.
Fill greased or paper-lined muffin cups 3/4 full.
Bake at 375º for 30-35 minutes or until lightly golden.
Cool in pan 15 minutes before removing to a wire rack.
*if using frozen blueberries - do not thaw - keep frozen until ready to stir in to batter
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