We’re a few weeks into summer and let’s just say I’m looking forward to fall. It’s my favorite season because it’s filled with all the things I love – pumpkins, sweaters, mums and cozy nights. While summer is filled with things I really could do without – humidity, humidity hair, poison ivy and sunburn. I know complaining won’t get me anywhere because it is what it is and that’s summer. So rather than complain, I’m creating special moments to get me through the hot, humid months. This past weekend, I baked. There’s something so special about starting a Sunday with a basket of freshly baked blueberry muffins out on the patio. These muffins burst have a buttery flavor that mingles with the tartness of the blueberries and were the perfect way to start my day. I hope they do the same for you!
Category Baking Recipes Writer In The Kitchen
- 3 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 4 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups buttermilk
- 1/4 pound (1 stick) unsalted butter, melted and cooled
- 1 1/2 teaspoons grated lemon zest
- 2 large eggs, lightly beaten
- 2 cups fresh blueberries
- Preheat the oven to 350 degrees. Line muffin tins with paper liners.
- Sift all the dry ingredients into a large bowl.
- In another bowl, mix together buttermilk, make sure you shake it before pouring, butter, lemon zest, and eggs. Add to dry ingredients and mix with a fork, do not over mix.
- Fold the blueberries into the batter. Be sure not to over mix.
- Using an ice cream scoop or large spoon, scoop the batter into the prepared muffin cups, filling them almost full.
- Bake the muffins for 20-25 minutes until golden brown and cake tester inserted in center of muffin comes out clean.