Blueberry muffins

Continuing the theme, I made blueberry muffins.  I debated on baking these because in my head, blueberry muffins are big and greasy.  But I have Mollie Katzen’s Sunlight Cafe cookbook and most things in there veer a little more to the healthy side.  This recipe has 1/4 cup butter, whereas most recipes I saw other places had 1/2 cup butter.  It made me feel a little better.  

 Straight out of the oven the muffins were divine.  I ate one as an afternoon snack today and it held up well. 

Buttermilk Blueberry Muffins
Makes 10 muffins

Nonstick Spray

2 1/2 cups unbleached all-purpose flour
3/4 tsp. salt
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 cup sugar
1 T. grated lemon zest
1 1/2 cups. buttermilk
2 T. fresh lemon zest
1 large egg
1 T. vanilla
4 T. (1/2 stick) unsalted butter, melted
1 1/2 cups blueberries

1 T. sugar

1. Preheat oven to 375. Lightly spray 10 standard muffin cups with nonstick spray.
2. Combine the flour, salt, baking powder, baking soda, sugar, and lemon zest in a medium-sized bowl.
3. Measure the 1 1/2 cups buttermilk into a 4-cup liquid measure. Add the lemon juice, egg, and vanilla, and beat gently with a fork until smooth.
4. Slowly pour this mixture, along with the melted butter, into the dry ingredients. Using a spoon or rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Carefully fold in the blueberries at the very end. A few lumps are okay.
5. Spoon the batter into the prepared muffin cups, filling to the top. Sprinkle tops of muffins with 1 T. sugar.
6. Bake in the middle of the oven for 20 to 25 minutes, or until lightly browned. Remove and place on a rack to cool.


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