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Categories:Viewed: 36 - Published at: 5 years ago
Ingredients
- 3 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 8 tablespoons (1 stick) unsalted butter melted
- 3 large eggs
- 3/4 cup milk
- Grated zest and juice of 1 lemon
- 2 1/2 cups fresh or frozen blueberries (see Note)
Method
- Preheat the oven to 375 degrees.
- Line 12 large muffin cups with paper liners and spray the top part of the pan lightly with vegetable oil spray.
- Combine or sift together the flour, sugar, baking powder, salt, and cinnamon in a large bowl.
- Whisk together the butter, eggs, milk, lemon zest, and lemon juice in a separate bowl until well combined.
- Place 1 cup of the blueberries in the bowl of a food processor fitted with the metal blade and pulse several times until coarsely chopped. Stir the chopped berries into the egg mixture.
- Add the egg mixture to the flour mixture and stir just until the dry ingredients are moist and blended. Do not over mix. Fold in the remaining whole blueberries.
- Scoop the batter into the prepared muffin pan with a large ice cream scoop (1/3-cup scoop). The batter will come to the top of the paper liner or pan.
- Bake 25 to 30 minutes, until lightly golden brown and a toothpick inserted in the center of a muffin comes out clean.
- Remove from the oven and cool for 5 minutes. Turn the muffins out of the pan and serve immediately
