Blueberry Muffins #783 2/06
Categories:
breads, muffin, New 2006
2 cups flour
2 teaspoon baking powder
1/4 tablespoon Salt
1/2 cup unsalted butter; softened
1 teaspoon lemon zest
2/3 cup Sugar
1 tablespoon sugar for top of the muffins
2 large eggs; room temperature
1/2 cup milk
1 12/ cup fresh blueberrys; rinsed & dried
muffin liners
Preheat oven to 375°F . Insert muffin liners into tin. Sift flour, baking powder, and salt into a medium bowl. Set aside. Using an electric mixer in a large bowl, cream the butter, zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the eggs, one at a time, beating well after each addition. Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts. Take care not ot overmix the batter. Divide the batter evenly into the muffin tin and sprinkle tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack.
Contributor: Food Network
Yield: 12 muffins