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Very Blueberry Morning Muffins

Serves: 8
Cook Time: 20 - 25 minutes
1/4 cup - unsalted butter, softened
2/3 cup - sugar
1 1/2 teaspoons - grated lemon zest
1 - egg
1/2 teaspoon - vanilla extract
1 1/4 cups - blueberries
1 teaspoon - baking powder
1/4 teaspoon - salt
1/3 cup - milk
TOPPING -
3/4 teaspoon - sugar
1/8 teaspoon - nutmeg


PREPARATION

PREHEAT oven to 375 degrees.

IN large bowl cream butter, sugar and lemon zest until light, about 5 minutes. Beat in egg and vanilla. Mash 1/4 cup of the berries. Beat into batter. Whisk together flour, baking powder and salt. Fold into batter alternately with milk. Fold into berries.

SPOON into 8 paper-lined muffin cups. Place topping of 3/4 teaspoons sugar and 1/8 teaspoons nutmeg, mixed, in small strainer and dust each muffin. Bake until muffins spring back when lightly touched, 20 to 25 minutes. Serve warm or at room temperature. Makes 8 muffins.


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