BLUEBERRY MUFFINS

Blueberry Muffins image

Provided by Molly O'Neill

Time 45m

Yield Ten muffins

Number Of Ingredients 10

Ingredients

1/2 cup unsalted butter, at room temperature
2 teaspoons grated lemon zest
1 cup plus 1 tablespoon sugar
1 egg, at room temperature
1 teaspoon vanilla extract
2 cups cake flour
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 1/2 cups fresh blueberries, cleaned
1/2 cup milk

Steps:

Preheat the oven to 375 degrees. Using an electric mixer, combine the butter and lemon zest. Add 1 cup of sugar and beat until light. Mix in the egg and then the vanilla.
Sift together the flour, baking powder and salt. Place the blueberries in a bowl and toss with 1/4 cup of the flour mixture. Add the remaining flour mixture to the butter mixture alternately with the milk, mixing just to combine. Gently fold in the blueberries.
Line a muffin pan with paper muffin cups. Spoon the batter into the cups, filling them about 3/4 full. Sprinkle the tops with the remaining sugar. Bake until muffins are lightly browned and spring back when touched in the center, about 30 minutes. Let cool slightly before serving.

Nutrition Facts : @context http, Calories 291, UnsaturatedFat 3 grams, Carbohydrate 47 grams, Fat 10 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 6 grams, Sodium 234 milligrams, Sugar 24 grams, TransFat 0 grams