Lisa’s Lemony Blueberry Muffins
Freshly made this morning for breakfast with Harney & Sons Paris tea. Lemon zest makes it tart, fresh blueberries makes it sweet, Demerara sugar on top makes it crunchy. Perhaps we can get Lisa to share the recipe here…Lisa?
Ingredients
• 6 tbs unsalted butter, room temperature • ½ tsp finely grated lemon zest • ¾ cup granulated sugar • 2 eggs • 1¾ cups all-purpose flour • 2 tsp baking powder • ¾ tsp salt • ¾ cup milk • 1½ tsp vanilla extract • 1 pint fresh blueberries or frozen unsweetened blueberries unthawed • 6 tsp Demerara sugar Directions
Preheat oven to 375°. Spray 12 cup muffin pan with non-stick cooking spray
In the bowl of an electric mixer fitted with the flat beater, beat the butter, lemon zest, and granulated sugar on medium speed until light and fluffy, 3 to 4 minutes. Add the eggs one at a time, beating well after each addition and stopping the mixer occasionally to scrape down the sides of the bowl.
In a bowl, stir together the flour, baking powder, and salt. In another bowl, stir together the m ilk and vanilla. Add the flour mixture to the butter mixture in two additions, alternating with the milk mixture; stir with a wooden spoon just until evenly moistened. The batter will be slightly lumpy. Using a large rubber spatula, gently fold in the blueberries just until evenly distributed,no more than a few strokes. Take care not to break up the fruit. Do it overmix.
Divide the batter among the cups of the prepared pan. Sprinkle each muffin with ½ tsp of the Demerara sugar. Bake until the muffins are golden and a toothpick inserted in the center comes out clean, 20 to 22 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Unfold the muffins and serve warm or at room temperature.
Makes 12 standard muffins.