You are not logged in. | Log In


Is this you? Log in here.

Printer-Friendly: 3x5 | 4x6 | Letter

Blueberry muffins by


3 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
4 1/2 tsps baking powder
1 tsp baking soda
1 tsp kosher salt
2 cups buttermilk, shaken
1/4 lb (1 stick) unsalted butter, melted and cooled
1 1/2 tsps grated lemon zest
2 extra large eggs, lightly beaten
2 cups fresh blueberries (2 1/2 pints)


Preheat oven to 350 degrees. Line muffin tins with paper liners

Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl.and mix together. In a separate bowl, mix together the buttermilk, butter, lemon zest, and eggs. Make a hole in the center of the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a fork just until blended. Fold the blueberries into the batter. Don't over mix! With a standard (2 1/4 inch) ice cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full.

Bake the muffins for 20-25 minutes, until golden brown.

Back to Top