Lemon Blueberry Muffins
Makes One Dozen
2 1/4 cups plus 1 Tbsp flour
1 Tbsp baking powder
1 1/2 tsp baking soda
3/4 cup sugar
1/2 tsp salt
2 large eggs
½ tsp vanilla extract
1 cup buttermilk
1/4 cup freshly squeezed lemon juice
4 ounces butter (1 stick), melted
freshly grated zest of 1 lemon
1 1/2 cups frozen wild blueberries
- Preheat oven to 375º. Coat a 12-cup muffin tin with cooking spray.
- In a large bowl, whisk together, 2 1/4 cups flour, baking powder, baking soda, sugar and salt; set aside.
- In a medium-size bowl or measuring cup, beat the eggs, vanilla extract, butter, buttermilk and lemon juice until mixed well. Pour over flour mixture and stir with wooden spoon until just mixed.
- Toss blueberries with remaining tablespoon of flour. Fold blueberries into batter. Divide batter equally among muffin cups and bake until golden brown, about 18 to 20 minutes. Remove from oven and serve warm or let cool completely in baking pan.