I tried a new blueberry muffin recipe and they were pretty good. I usually make this Double Blueberry Muffins recipe, where you mash part of the blueberries. With less smashed fruit, the muffins in this recipe aren’t a strange grey from the blueberry juices, which was a plus as I brought them for the Forum for Equality Candidate Interviews for the upcoming election. Only problem was they didn’t want to come out of the muffin tins, so I ended up with a lot of muffin tops (which is frankly the best part). Next time, I’ll put these in cupcake papers, though.
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 1/2 sticks unsalted butter, softened
1 1/2 cups sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
2 large eggs
3/4 cups milk
1 1/2 cups blueberries, fresh or frozen
Preheat oven to 350 degrees F. Lightly grease 2 – 12 cup muffin tins
Sift together the flour, baking powder and salt.
Cream the butter in a mixing bowl. Add the sugar and the extracts and mix to combine. Scrape down the bowl and then add the eggs one at a time.
Add in one third of the dry ingredients. Pour in half the milk. Add in half of the remaining dry ingredients and then the rest of the milk. Add the final bit of dry ingredients. Scrape down the sides of the bowl and fold in the blueberries.
Fill the muffin tins with batter. Sprinkle the tops with cinnamon sugar and bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. Rotate and switch the pans midway through baking.
Let the muffins cool for 5 minutes in the pan before removing to a rack to cool completely.