FOOD: BLUEBERRY MUFFINS
Hello! Jen from Lemon Drop Love here. Today I'm delighted to share a recipe for blueberry muffins. My two favorite muffins on the planet are lemon poppyseed and blueberry. And since I shared a lemon-based recipe last time, I thought I needed to switch it up a bit---and I'm so glad I did! These little gems are sooo tasty.
They have a little crunch on the outside and the perfect combination of sweet and tangy on the inside. After photographing the finished product, I'm not going to lie, I gobbled down two (eek! so good!). Now it's your turn, go and bake these and eat one, two or maybe three!
Blueberry Muffins
INGREDIENTS:
8 tablespoons (1 stick) unsalted butter, melted and cooled
2 large eggs
1/2 cup milk
2 cups unbleached all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon fine salt
2 1/2 cups fresh blueberries
DIRECTIONS: (recipe adapted via Gwyneth Paltrow, My Father's Daughter cook book)
They have a little crunch on the outside and the perfect combination of sweet and tangy on the inside. After photographing the finished product, I'm not going to lie, I gobbled down two (eek! so good!). Now it's your turn, go and bake these and eat one, two or maybe three!
Blueberry Muffins
INGREDIENTS:
8 tablespoons (1 stick) unsalted butter, melted and cooled
2 large eggs
1/2 cup milk
2 cups unbleached all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon fine salt
2 1/2 cups fresh blueberries
DIRECTIONS: (recipe adapted via Gwyneth Paltrow, My Father's Daughter cook book)
- Preheat oven to 375 F. Line a 12-cup muffin tin with papers.
- Whisk the butter, eggs, and milk together in a bowl. In another bowl, whisk together the flour, sugar, baking powder, and salt. Stir the wet ingredients into the dry ingredients and fold in the blueberries. Divide among the muffin cups and sprinkle the muffins with a small pinch of sugar (if desired). Bake until a toothpick tests clean and the muffins are golden brown. 25-30 minutes. Best to eat warm.
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