Source: Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed.), pg. 276.
These muffins are light and delicious and can be served warm or cold. They also freeze well. They are also simple to make. I'm still on a silicone kick and this time I used silicone cupcake cups. They worked great. Not as quick and easy to clean as the silicone pan was but of course you have to clean each individual cup.
I confess that I did not use fresh blueberries. I had some in the freezer and they worked fine in the recipe. Be sure that the berries are dried properly before incorporating them into your flour mixture!
1 cup fresh blueberries
1 1/2 cups sifted all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup sugar
2 TBS. unsalted butter, melted
1/2 cup milk
Finely grated rind of 1 medium-sized lemon
Adjust rack to center of oven and preheat to 400. Butter a muffin pan or use paper or silicone cups.
Wash the berries and thoroughly dry them.
|Sift together the flour, baking powder, salt and sugar.|
|Add the blueberries and stir slightly.|
|Beat the egg lightly.|
|Mix in the melted butter.|
|Add the milk.|
|Stir in the grated lemon rind.|
|Add the liquid ingredients to the flour mixture all at once.|
|Use a rubber spatula to slightly stir/fold the mixture until it is barely moistened. Do not overmix. The batter will be lumpy.|
|Spoon into the muffin cups, about 2/3 full.|
|Bake for 20-25 minutes until golden. Cool in the pan for 2-3 minutes then remove them to a wire rack and cool completely.|