Blueberry Lemon Muffins
These mega-muffins are bursting with blueberries and a spark of lemon.
“My dad said, ‘This was the best blueberry muffin I've ever had!’ and my mom devoured hers. It was the best blueberry muffin I, personally, have EVER had. My sister was at school so she could not taste it, but I bet she would have loved it.” —Kate, age 9
Makes 12 muffins
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 cups fresh blueberries, rinsed and drained
½ cup whole milk
2 teaspoons vanilla extract
1 tablespoon freshly squeezed lemon juice (from about ½ lemon)
½ cup (1 stick) unsalted butter, at room temperature
¾ cup plus 2 tablespoons sugar, divided
2 teaspoons grated lemon zest
2 large eggs
Heat the oven to 375°F. Line a 12-cup muffin tin with muffin liners.
Whisk together the flour, baking powder and salt in a medium bowl. Gently stir in the blueberries and carefully stir to coat them in the flour mixture—try not to burst the berries! Set aside.
Whisk together the milk, vanilla, and lemon juice in a measuring cup. The milk will curdle a bit—that’s okay. Set aside.
In a large mixing bowl, beat the butter, ¾ cup sugar, and lemon zest together with an electric mixer or by hand with a wooden spoon until it’s light and fluffy. This may take several minutes.
Beat in the eggs, one at a time, until the mixture is well combined.
By hand with a wooden spoon, gently mix in half of the flour mixture until just combined.
Stir in the milk mixture until just combined.
Mix in the remaining flour mixture.
Fill each of the lined muffin cups with batter—the cups will be very full. Sprinkle ½ teaspoon of sugar on top of each muffin.
Bake until the muffins are lightly browned a toothpick inserted into the center of a muffin comes out clean, about 30 minutes. Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
From The Lemonade Stand Cookbook: Step-by-Step Recipes and Crafts for Kids to Make--and Sell!, by Kathy Strahs (Burnt Cheese Press, 2017)