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2 c. | all-purpose flour |
6 T. | sugar |
½ t. | salt |
4 t. | baking powder |
1 t. | lemon zest |
½ c. | unsalted butter |
1 c. | blueberries |
1 | egg |
¾ c. | whole milk |
1. Preheat oven to 425.
2. Whisk together flour, sugar, salt and baking powder into a bowl. Cut the butter into chunks and pinch it into the dry ingredients with your hands. This takes a few minutes to do, but make sure the butter and dry ingredients are fully combined.
3. In a separate bowl lightly beat the egg and milk. Pour them into the dry ingredients and stir with a wooden spoon until fully combined. Note, the mixture will look odd and a little gluey, but this is totally normal.
4. Stir in the blueberries until just combined.
5. Pour batter into a 12-cup regular sized muffin tin. Make sure each cup is about ¾ full. Bake for 20 minutes or until tops are golden.
Muffin recipes that are not too sweet are hard to come by and this one fits the bill. I love that I can substitute almost any kind of fruit for the blueberries and they still taste delicious.
The batter is a snap to prepare and takes less than 10 minutes. Then, after a brief 20 minutes of baking time, the muffins are ready to eat!
Everyone loves muffins that aren’t overly sweet which is why we’ve been devouring these in our house. I highly recommend you serve them to guests soon, they will love them.
Printed from: https://thenaptimechef.com/2009/09/napping-with-aunt-ethel/