Yippie … blueberries are back. Last Sunday morning while purchasing my eggs from Don at the San Clemente farmers’ market, I spotted a flat of blueberries and blackberries. I couldn’t resist purchasing a few cartons of blueberries, mostly because this recipe has been on my mind for months. Both my mother and aunt have been raving about these muffins for about a year now.
- ½ cup unsalted butter, room temperature
- 2 tsp. lemon zest (I used 2 Meyer lemons)
- 1 cup + 1 T. sugar
- 1 egg, room temperature
- 1 tsp. vanilla
- 2 cups cake flour (Note: I used all-purpose flour)
- 2 tsp. baking powder
- 1½ tsp. kosher salt
- 2 cups fresh blueberries (frozen probably work just as well)
- ½ cup milk
- Preheat the oven to 375ºF. Cream butter with lemon zest and 1 cup of the sugar until light and fluffy.
- Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour and sift ( … right) the remaining flour, baking powder and salt. I whisk. Wish I weren’t so lazy.
- Add the flour mixture to the batter a little at a time, alternating with the milk. Fold in the blueberries.
- Grease a jumbo muffin tin with butter or coat with non-stick spray. Distribute batter among muffin holes — in my tin, each cup was filled above the rim with batter. Sprinkle batter with remaining tablespoon of sugar. Bake for 30 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. Let muffins cool in pan for 7 (yes, exactly 7) minutes before serving.