The Best Blueberry Muffins
"Note: I’ve made these with fresh or frozen blueberries…both work great but use fresh, if you can. I’ve also made them eliminating the blueberry syrup step and tossing both cups of blueberries in with the flour mixture. You don’t get the delicious blueberry syrup effect on top of the muffin, but they do come together more quickly and are packed with blueberries (still top them with the lemon-sugar mixture)...."
INGREDIENTS
•
1/3 cup sugar
•
zest from one lemon
•
2 cups frozen blueberries (or 2 cups fresh)
•
1 1/8 cups (8 ounces) plus 1 teaspoon sugar
•
2 1/2 cups (12 1/2 ounces) all-purpose flour
•
2 1/2 teaspoons baking powder
•
1 teaspoon salt
•
2 large eggs
•
4 tablespoons butter, melted and cooled slightly
•
1/4 cup oil (vegetable or canola)
•
1 cup buttermilk
•
1 1/2 teaspoons vanilla extract
Comments & Reviews
Just A Pinch Sweepstakes