Blueberry Muffins


  • 1 1/4 cups flour
  • 1/3 cups sugar
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 2 eggs
  • 4 Tbsp. butter, melted
  • 3/4 cup milk
  • 1 tsp. vanilla extract
  • 1 tsp. grated lemon rind
  • 1 cup fresh blueberries

Preheat over to 400 degrees. Grease muffin pan.

Sift the flour, sugar, baking powder and salt into a bowl. In another bowl, whisk the eggs until blended. Add the melted butter, milk, vanilla and lemon rind; stir to combine.

Make a well in the dry ingredients and pour in the egg mixture. With a large metal spoon, stir just until the flour is moistened, not until smooth. Fold in the blueberries.

Spoon batter into muffin pan, leaving room for the batter to rise.

Bake 20-25 minutes, until the tops spring back when touched lightly. Let cook in the pan for 5 minutes before unmolding.

Makes 12 muffins

Source: “The Great American Baking Book” by Patricia Lousada

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