This is my go to recipe for blueberry muffins these days. I know it from memory because I've made it so much (that, and this is a variation of the master recipe in How to Cook Everything, 10th anniversary edition so it's not hard to remember the base recipe). Recipe doubles beautifully and freezes great.
- 3 T. melted butter or oil
- 2 c. flour (I use half white whole wheat)
- 1/2 c. sugar
- 3 t. baking powder
- 1 t. salt
- 1/2 t. lemon zest, optional
- 1 egg
- 1 c. milk
- 1 c. blueberries
- Preheat oven to 375 degrees. Grease or butter or line muffin tin.
- Mix dry ingredients together.
- Mix wet ingredients together.
- Combine wet and dry ingredients. Fold in blueberries.
- Spoon into muffin cups. Bake for 18-20 minutes.
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