Kittencal's Muffin Shop Jumbo Blueberry or Strawberry Muffins
"These are bakery-quality muffins, the directions slightly differ from the regular method which is what sets these apart and the method that many bakeries use to make their muffins, the butter is mixed with the flour firstly to create a lighter-textured baked muffin, you may omit the berries and add in whatever you desire, chocolate chips, dried fruit etc, if using strawberries choose red very firm berries using soft berries will create a soft sticky dough --- these may be made up to 2 days ahead and stored in an airtight container at room temperature, rewarm in a 275°F oven for about 8 minutes --- see my Pan Release, Professional Pan Coating (Better Than Pam Spray!) for greasing pans :)..."
INGREDIENTS
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4 1/4 cups all-purpose flour
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1 1/2 cups sugar
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3/4 cup butter, softened
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1 tablespoon baking powder
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1 teaspoon salt
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1/2 teaspoon baking soda
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1 1/2 teaspoons cinnamon (or to taste)
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1 tablespoon grated lemon zest
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1 1/2 cups buttermilk (do not substitute milk in place of the buttermilk)
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2 large eggs
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1 tablespoon vanilla or 2 teaspoons almond extract
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2 cups blueberries (fresh or frozen unthawed OR 1-1/2 to 2 cups chopped fresh firm strawberries and 1-2 teaspoons strawb)
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