Saturday, January 10, 2009

Lemon-Blueberry Muffins

My new interest in baking muffins led me to this recipe, from a 2005 issue of Food & Wine magazine. 
Lemon-Blueberry Muffins
(From Food & Wine, August 2005 issue)

1 3/4 cups all-purpose flour
3/4 cup plus 2 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
1 cup blueberries (frozen or fresh)
2 large eggs
1/2 cup milk
1/4 cup vegetable oil
Finely grated zest of 1 lemon
1/4 cup fresh lemon juice
  • Preheat the oven to 375 degrees.
  • Butter a standard 12-cup muffin pan. In a medium bowl, whisk the flour with the sugar, baking powder and salt. Stir in the blueberries. 
  • In another medium bowl, whisk in the eggs with the milk, oil and lemon zest, then whisk in the lemon juice.
  • Using a rubber spatula, fold the egg mixture into the flour mixed until blended; do not overmix.
  • Spoon the batter into the muffin cups and bake for about 20 minutes, or until a cake tester inserted in the center of a muffin comes out clean. Let the muffins stand in the pan for 5 minutes, then carefully transfer them to a rack to cool slightly. Server warm or at room temperature.

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