I was engaged in another episode of what to do as bread rises and this time played with some leftover blueberries. This recipe creates muffins that are fantastic right out of the oven but they also do really well frozen and eaten whenever you need a quick breakfast. The basic batter would probably work with all sorts of berries but I've only ever put blueberries to the test.
Blueberry Muffins
Makes 12 large muffins
1/2 cup unsalted butter
1 1/4 cups white sugar
1/2 teaspoon salt
2 eggs
2 cups all-purpose flour, divided
2 teaspoons baking powder
1/2 cup buttermilk
1 pint fresh blueberries - rinsed, drained and patted dry
zest of 1 lemon
2 tablespoons white sugar
1. Preheat oven to 375 degrees F. Spray the top of a muffin pan with non-stick coating, and
line with paper liners. If you make large muffins the batter will come up over the sides and stick if you don't grease the top, if your muffins are smaller feel free to skip this step.
2. In a large bowl, cream together the butter, 1 1/4 cups sugar, lemon zest and salt
until light and fluffy. Beat in the eggs one at a time. Mix together 1
3/4 cup of the flour and baking powder. Beat in the flour mixture
alternately with the buttermilk, mixing just until incorporated. Mix blueberries with the remaining 1/4 cup of the flour, and fold
into the batter. Scoop into muffin cups.
3. Sprinkle tops lightly with
sugar. Bake for 30 minutes or until golden brown.
